Coffee and Banana Layer Cake
A delightful layer cake that combines the sweetness of ripe bananas with the bold flavors of coffee, topped with frosting.
Ingredients
For the Cake:
- 2 ripe bananas mashed
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup strong brewed coffee cooled
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Frosting:
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp brewed coffee
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease two 8-inch round cake pans.
- In a large bowl, mix flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together butter, sugar, eggs, and vanilla until smooth.
- Add mashed bananas and brewed coffee to the wet ingredients.
- Slowly add the dry ingredients to the wet ingredients and mix until smooth.
- Divide the batter evenly between the pans.
- Bake for 30 minutes or until a toothpick comes out clean.
- Cool the cakes on a wire rack for 10 minutes, then remove from pans.
- For the frosting, beat together softened butter, powdered sugar, brewed coffee, and vanilla until smooth.
- Frost the cooled cakes and stack them.
- Slice, serve, and savor your daring creation.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Iron: 6%
- Calcium: 4%
- Magnesium: 5%
- Potassium: 8%
Additional Notes/Tips to Enhance Flavor
- Add a sprinkle of cinnamon to the frosting for an extra kick.
- For a stronger coffee flavor, use espresso instead of regular brewed coffee.
- If you like a more banana-forward taste, increase the banana by one extra fruit.
- Keep leftovers in an airtight container for up to 3 days (if you don’t eat it all first).
- This cake also pairs perfectly with a cup of coffee – because why not double up?