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Banana Cake with Coffee Cream Cheese Frosting

This banana cake is a delicious twist on banana bread! Covered with espresso cream cheese frosting, it’s an easy and wonderful treat.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 8 to 12 people
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup white granulated sugar
  • ¾ cup loosely packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 to 3 large bananas, mashed
  • ½ cup plain greek yogurt
espresso cream cheese frosting
  • 1 (8 ounce) blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 to 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Spray a 9x13 baking sheet or dish with nonstick spray.
  2. In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
  3. In the bowl of your electric mixer, beat together the butter and sugars until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the vanilla extract. Beat in the mashed bananas and yogurt until combined.
  4. Stir in the dry ingredients on low speed, scraping down the sides if needed, until just combined. Don’t over mix!
  5. Pour the mixture into the greased baking dish. Bake for 28 to 33 minutes, or until a tester inserted in the center comes out clean.
coffee cream cheese frosting
    Cup of Yum
  1. Beat the cream cheese and butter together until creamy. Beat in the sugar and espresso powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.

Notes

  • adapted from this pumpkin cake and this banana cake