Banana Espresso Cake With Espresso Bean Buttercream
Recipe type: Cake
Cuisine: Dessert
This Banana Espresso Cake is super moist, loaded with heaps of banana, dotted with bits of dark chocolate and teeming with the taste of espresso throughout.
  • 8 tablespoons (4 ounces) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 ½ cups ripe bananas, peeled and mashed (about 3 small bananas)
  • 2 tablespoons espresso or fresh-brewed, strong coffee
  • 2 teaspoons real vanilla extract
  • 1 ½ cups + 1 tablespoon all-purpose flour
  • ¾ cup cake flour
  • 2 teaspoons finely ground espresso or strong coffee
  • 1 ½ teaspoons baking soda
  • 1 teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup buttermilk, room temperature, shaken
  • 1 ½ cups dark chocolate, finely chopped or chips
  • 8 tablespoons (4 ounces) unsalted butter, room temperature
  • 2½ cups confectioners’ sugar
  • 2 tablespoons milk or more to thin
  • ½ teaspoon real vanilla extract
  • 1 teaspoon fine-ground espresso
  • 3 tablespoons, cacao nibs
  1. Preheat your oven to 275 F. Grease an 8 X 11 casserole dish and line with parchment paper allowing about 1 inch to hang over the sides...this will help you take the cake out of the pan later.
  2. In an electric stand mixer fitted with the paddle attachment add the butter, granulated sugar and brown sugar and mix on medium high for about 4 minutes or until well blended and fluffy. Add in the eggs, one at a time, taking care that the first is well blended before adding in the second. Scrape down the sides and bottom of the bowl to make sure everything is well blended. Add in the mashed bananas, espresso and vanilla and run the machine for 1 minute more or until everything is thoroughly combined.
  3. In a small bowl whisk together the all-purpose flour, cake flour, baking soda, sea salt, cinnamon, and nutmeg. Alternate adding the flour mixture and the buttermilk to the banana mixture in two batches, starting with the flour mixture and ending with the buttermilk. Run the machine on low until almost combined. Add the chocolate and run the machine on low for 1 minute more.
  4. Pour the batter into your prepared casserole dish, smoothing the top with the back of a spatula, and bake in the center of the oven for 90 minutes or until a toothpick comes out clean. Some bits of chocolate on the toothpick are fine.
  5. Let cool for 40 minutes before removing from the pan and placing on a rack to finish cooling.
  6. While the cake cools, make the buttercream by adding the butter and confectioners sugar to an electric stand mixer fitted with the paddle attachment. Run the machine on low until well blended and there are no lumps. You may need to put a towel over the machine so that powdered sugar doesn't fly everywhere. Add in the milk, vanilla and finely-ground espresso and run the machine for 2 minutes more or until well-blended and creamy, dreamy looking. Add more milk if necessary in small, 1 teaspoon increments to get to the desired consistency. Smear the buttercream over the top, leaving a gutter around the edge so that you can see the cake. Sprinkle with cacao nibs if using and serve.
Recipe by DisplacedHousewife at