Name: Chocolate Banana Cake with Espresso Fudge Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 and 1/3 cups All-purpose flour; 1/4 cup Dutch-processed cocoa powder; 1 teaspoon Baking soda; 1/4 teaspoon Salt; 1/4 teaspoon Ground cinnamon; 1 teaspoon Espresso powder; 1/2 cup Unsalted butter (at room temperature); 1 cup Granulated sugar; 2 large Eggs (at room temperature); 1 and 1/2 cups Mashed ripe bananas ((about 3 medium bananas)); 2 teaspoons Vanilla extract; 1/2 cup Sour cream (at room temperature); 1/2 cup Chocolate chips; 1 and 1/4 cups Semi-sweet chocolate (finely chopped); 3/4 cup Heavy cream; 2 teaspoons Espresso powder; 1 tablespoon Unsalted butter (at room temperature, cut into tiny pieces)

Chocolate and bananas are a classic combo that never fails to delight. When you add a rich espresso fudge frosting into the mix, you create a dessert that is not only visually stunning but also bursting with flavor. This Chocolate Banana Cake with Espresso Fudge Frosting is perfect for any occasion, whether it’s a birthday celebration, a cozy gathering, or simply a treat for yourself. Let’s dive into the deliciousness!

Why Chocolate Banana Cake with Espresso Fudge Frosting is Worth Your Time

This cake stands out for several reasons. First, it’s incredibly moist thanks to the mashed bananas and sour cream, which create a tender crumb. The addition of Dutch-processed cocoa powder gives it a deep chocolate flavor, while the espresso powder elevates the cake and frosting, adding a subtle coffee kick that pairs beautifully with the chocolate and bananas. It’s a cake that not only satisfies chocolate cravings but also offers a unique twist with the espresso, making it a delightful surprise for your taste buds.

What Goes In

All-purpose flour: 1 and 1/3 cups (158 grams) for the cake structure.
Dutch-processed cocoa powder: 1/4 cup (23 grams) for rich chocolate flavor.
Baking soda: 1 teaspoon to help the cake rise.
Salt: 1/4 teaspoon enhances flavor.
Ground cinnamon: 1/4 teaspoon for a hint of warmth.
Espresso powder: 1 teaspoon to deepen the chocolate flavor.
Unsalted butter: 1/2 cup (113 grams), at room temperature for creaminess.
Granulated sugar: 1 cup (200 grams) for sweetness.
Large eggs: 2, at room temperature for moisture and richness.
Mashed ripe bananas: 1 and 1/2 cups (about 3 medium bananas or 355 ml) for a natural sweetness.
Vanilla extract: 2 teaspoons for flavor depth.
Sour cream: 1/2 cup (121 grams), at room temperature for extra moisture.
Chocolate chips: 1/2 cup for added chocolatey goodness.
Semi-sweet chocolate: 1 and 1/4 cups (212 grams), finely chopped for the frosting.
Heavy cream: 3/4 cup (170 grams) to create a smooth frosting.
Espresso powder: 2 teaspoons for a rich coffee flavor in the frosting.
Unsalted butter: 1 tablespoon, at room temperature, cut into tiny pieces for the frosting.

Setup & Equipment

Oven: Preheat to 350°F (175°C).
Mixing bowls: One large for the cake batter and one medium for the frosting.
Electric mixer: For easy creaming of butter and sugar.
Measuring cups and spoons: For accurate ingredient measurements.
Spatula: For folding in the ingredients.
9-inch round cake pans: Two, greased and lined with parchment paper.
Cooling rack: For cooling the cake layers before frosting.

Cooking Chocolate Banana Cake with Espresso Fudge Frosting: The Process

Step 1: Prepare Your Cake Pans

Start by greasing two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, salt, ground cinnamon, and espresso powder. Set this mixture aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Bananas

Add the eggs, one at a time, mixing well after each addition. Then, mix in the mashed ripe bananas and vanilla extract until fully combined.

Step 5: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture. Be careful not to overmix; stop as soon as no flour streaks remain.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips, distributing them evenly throughout the batter.

Step 7: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

Step 8: Make the Espresso Fudge Frosting

While the cakes are cooling, prepare the frosting. In a medium saucepan, heat the heavy cream and 2 teaspoons of espresso powder over medium heat until just simmering. Remove from heat and add the finely chopped semi-sweet chocolate and 1 tablespoon of unsalted butter. Stir until smooth and glossy.

Step 9: Frost the Cake

Once the cake layers are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Step 10: Serve and Enjoy

Slice the cake into pieces and serve! This Chocolate Banana Cake with Espresso Fudge Frosting is best enjoyed fresh, but it also holds up well for a couple of days at room temperature.

Flavor-Forward Alternatives

Nutty Twist: Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
Spicy Addition: Incorporate a pinch of cayenne pepper for a surprising kick.
Fruit Fusion: Mix in 1/2 cup of shredded coconut for a tropical touch.
Different Chocolate: Swap semi-sweet chocolate for dark chocolate for a richer taste.

Avoid These Mistakes

Overmixing the batter can lead to a dense cake. Mix just until combined.
Using unripe bananas will not provide the same level of sweetness and moisture. Choose fully ripe, brown bananas.
Not letting the cake cool completely before frosting can cause the frosting to melt.
Forgetting to measure ingredients accurately can affect the cake’s texture and flavor.

Meal Prep & Storage Notes

This Chocolate Banana Cake with Espresso Fudge Frosting is perfect for making ahead of time. You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. The frosting can also be made in advance; simply store it in the refrigerator and re-whip before using. Once frosted, the cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Ask & Learn

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well! Just make sure to thaw and drain any excess liquid before mashing and using them in the recipe.

What can I substitute for sour cream?

You can use Greek yogurt or buttermilk as a substitute for sour cream. Both will add moisture to your cake.

Can I make this cake ahead of time?

Absolutely! The cake layers can be baked in advance and stored for a day or two, and the frosting can also be made ahead of time. Just keep them separate until you are ready to serve.

How can I make this cake gluten-free?

You can use a gluten-free all-purpose flour blend in place of the regular all-purpose flour, ensuring it contains xanthan gum for the best texture.

Desserts to Finish

Before You Go

Indulging in a slice of Chocolate Banana Cake with Espresso Fudge Frosting is an experience that combines the best of chocolate and banana flavors with a delightful espresso twist. Whether you’re baking for a special occasion or simply treating yourself, this cake is sure to impress. So gather your ingredients, preheat your oven, and prepare to enjoy this scrumptious delight that offers comfort and joy in every bite!