Chocolate Espresso Banana Cake

This Chocolate Espresso Banana Cake is moist, fluffy, and full of rich flavor from ripe bananas, cocoa, and a hint of espresso. Finished with a decadent salted caramel cream cheese frosting, it’s a dessert that’s both comforting and indulgent, perfect for any occasion.

Why You’ll Love This Recipe

This cake blends deep chocolate and espresso notes with the natural sweetness of ripe bananas for a unique twist on classic banana cake. The salted caramel cream cheese frosting adds a luxurious finish, making it perfect for celebrations or a special treat with coffee. It’s easy to make, full of flavor, and incredibly moist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon espresso powder
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 cup mashed ripe banana
• 2/3 cup buttermilk
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Frosting:

• 16 tablespoons salted butter, room temperature
• 16 ounces cream cheese, room temperature
• 2 tablespoons caramel sauce
• 2 pounds confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Optional Garnish:

• Espresso beans
• Shaved chocolate

directions

1. Preheat oven to 350°F. Butter and flour a 9×9-inch baking dish or two 9-inch round pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, espresso powder, and cocoa powder.
3. In a stand mixer, beat butter and sugar until light and fluffy.
4. Mix in mashed banana until combined. Add buttermilk, eggs, and vanilla, and beat until smooth.
5. Gradually add dry ingredients to the wet ingredients and beat on medium speed for 1 minute.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

For the Frosting: 8. In a stand mixer, beat the butter and cream cheese until fluffy. 9. Add caramel sauce and mix until smooth. 10. Slowly add confectioners’ sugar, mixing until creamy. 11. Stir in vanilla extract and salt. 12. Frost the cooled cake and garnish with espresso beans and shaved chocolate, if desired.

Servings and timing

This recipe yields 12 servings.

• Prep Time: 10 minutes
• Cooking Time: 45 minutes
• Total Time: 55 minutes
• Calories: Approximately 485 kcal per serving

Variations

• Nutty Addition: Add chopped walnuts or pecans to the batter for added texture.
• Mini Cakes: Bake in cupcake tins for single-serving portions. Adjust baking time to 18–22 minutes.
• Dairy-Free: Use plant-based butter, cream cheese, and buttermilk alternatives.
• Chocolate Chips: Fold in mini chocolate chips for extra richness.
• Espresso Frosting: Add a bit of espresso powder to the frosting for more coffee flavor.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 4 days.

To serve, allow the cake to come to room temperature for the best texture. You can also freeze individual slices tightly wrapped for up to 2 months.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, but espresso powder has a deeper, more concentrated flavor.

Can I make this cake in advance?

Yes, bake the cake and store it (unfrosted) for up to two days at room temperature. Frost before serving.

What if I don’t have buttermilk?

You can make a substitute with 2/3 cup milk plus 2 teaspoons lemon juice or vinegar. Let sit for 5 minutes before using.

Can I reduce the sugar?

You can reduce it slightly, but it may affect the texture and sweetness balance.

What kind of cocoa powder should I use?

Unsweetened natural cocoa powder works best in this recipe.

Can I use unsalted butter instead of salted?

Yes, just add a pinch more salt to balance the flavor.

Can I skip the frosting?

Yes, the cake is flavorful on its own, but the frosting adds an indulgent touch.

Is this cake freezer-friendly?

Absolutely. Wrap slices individually and freeze for up to 2 months.

Can I use frozen bananas?

Yes, thaw and drain them before mashing and using in the batter.

What can I use instead of caramel sauce?

You can omit it or use a small amount of maple syrup or honey for a different twist.

Conclusion

Chocolate Espresso Banana Cake is a unique, flavorful dessert that combines classic banana cake with the richness of cocoa and espresso. Topped with a luscious salted caramel cream cheese frosting, it’s an impressive yet approachable treat perfect for any occasion.

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