![\"Coffee](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/11\/Coffee-banana-cake-and-milk-chocolate-frosting.jpg\")
<\/figure><\/div>\n\n\nI love the simplicity of single-layer cakes, especially a comforting banana snack cake like this. They bake in less time than a loaf cake, though the ingredient quantities are comparable, which means you get to eat your cake faster. And since my love for combining coffee and banana is real (remember I turned that combination years ago into a coffee banana smoothie<\/a>, still one of my all-time fave smoothie flavours), well, here we go again: coffee and banana together in cake form with a milk chocolate fudge frosting<\/a>.<\/p>\n\n\n\n I resisted the urge to add cardamom to the cake batter, but please, don't let that stop you. Cardamom would be so awesome in this recipe, as I have proven in this cardamom banana bread recipe<\/a>. Perhaps I need to make this one again with cardamom, you know, to make sure.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n This post is sponsored by Cacao Barry.<\/em><\/p>\n\n\n\n Like banana bread, banana cake has a simple list of ingredients. You'll also need to plan for the frosting (so more butter and sour cream than if you were to make the cake unfrosted).<\/p>\n\n\n\n See the recipe card for the exact ingredients and quantities.<\/p>\n<\/div><\/div>\n\n\n\n This coffee banana cake has the perfect texture, and it's not too sweet. It's just right for a thick slather of chocolate frosting made from the best chocolate for baking<\/a>. I've tested the frosting with both 41 % milk chocolate and 70 % dark chocolate, and both work great. <\/p>\n\n\n\n For this recipe, I went with Cacao Barry Alunga milk chocolate (41 % cocoa) to make a slightly sweeter chocolate frosting but not too sweet! Alungo is referred to as milk chocolate for dark chocolate lovers because it has a balanced flavour. Trust me, Alunga is a great milk chocolate and makes excellent chocolate fudge frosting<\/a> with sour cream, whether it's for a simple banana snacking cake like this banana cake like this or for a tall layer cake like this tall 6-inch vanilla cake with milk chocolate frosting<\/a>.<\/p>\n\n\n\n You can order Alunga milk chocolate and most Cacao Barry products online via the Vanilla Food Company website and they ship across Canada and to the United States! In Quebec, you might find them at certain IGA grocery stores, as well as Aubut in Montreal.<\/p>\n<\/div><\/div>\n\n\n\n There are two components to this recipe: the banana cake and the chocolate sour cream frosting. Start with the banana cake and while the cake is cooling, you can make the frosting.<\/p>\n\n\n\n Step 1<\/strong>: Do your cake prep work first by buttering your cake pan (image 1<\/strong>), sifting your dry ingredients (image 2<\/strong>), and combining the wet ingredients together (image 3<\/strong>). Use a small whisk<\/a> to combine the wet ingredients until smooth (image 4<\/strong>).<\/p>\n<\/div><\/div>\n\n\n\n Step 2<\/strong>: Combine the butter and sugars in a bowl (image 5<\/strong>) and beat them together using an electric hand mixer<\/a> (or in the bowl of a stand mixer<\/a> fitted with the paddle attachment) until fluffy (image 6<\/strong>), then mix in the eggs one at a time (image 7<\/strong>).<\/p>\n<\/div><\/div>\n\n\n\n Step 3<\/strong>: Once the batter is fluffy and smooth (image 8<\/strong>) add the wet ingredients (image 9<\/strong>) alternating with the dry ingredients (image 10<\/strong>), beginning and ending with dry ingredients. Use a spatula<\/a> to scrape the sides and the bottom of the bowl to ensure all the ingredients are well mixed (image 11<\/strong>). Do not overmix at this stage or the cake will be tough! <\/p>\n<\/div><\/div>\n\n\n\n Step 4<\/strong>: Pour the batter into the prepared 9x9 square cake pan<\/a> and use a mini offset spatula<\/a> to smooth it out (image 12<\/strong>). Bake until the edges are golden and begin to pull away from the sides (image 13<\/strong>). A cake tester<\/a> inserted into the middle of the cake comes out clean. <\/p>\n\n\n\n You can also use a Thermapen<\/a> to check the internal temperature of the cake. It should be around 93\u201395 \u00b0C when it's baked.<\/p>\n<\/div><\/div>\n\n\n\n If you aren't experienced at making frosting, please refer to this post about how to make chocolate fudge frosting<\/a> for more details and lots of step-by-step pictures.<\/p>\n\n\n\n Step 5<\/strong>: Make the chocolate frosting while the cake cools, melting the butter with the chocolate first (image 14<\/strong>), then after that mixture is smooth and has cooled down a little, you can sift in the cocoa powder, espresso powder, and icing sugar (image 16<\/strong>), also adding the sour cream. Beat the with an electric hand mixer (image 17<\/strong>).<\/p>\n<\/div><\/div>\n\n\n\n Step 6<\/strong>: When the frosting is glossy, thick, and smooth (image 18<\/strong>), use a mini offset spatula to spread it on top of the cooled cake (image 19<\/strong>).<\/p>\n\n\n\n You can garnish this cake with candied pecans\/candied nuts, or nut\/popcorn brittle<\/a>. This cake is great served with homemade ice cream! Serve it with dark chocolate ice cream<\/a>, cardamom ice cream<\/a>, or even chocolate brownie ice cream<\/a>!<\/p>\n<\/div><\/div>\n\n\n\n Tip<\/strong>: I love this chocolate frosting and I make it all the time! I highly recommend making a half batch to garnish this marble loaf cake<\/a> or a larger batch for this vanilla cake with milk chocolate frosting<\/a>. It would also work great with this eggless chocolate cake<\/a>!<\/p>\n\n\n\n I baked this banana cake in a square 9x9 pan<\/a> so that I could cut it into square portions for a fun afternoon snack. <\/p>\n\n\n\n Tip 1: <\/strong>Make sure that you take the time to prepare the cake pan<\/a> before transferring the batter into the pan: I like to butter the pan and line the bottom with parchment. If the pan isn't non-stick, flour the sides too! This way, the cake can be unmoulded and frosted very easily.<\/p>\n<\/div><\/div>\n\n\n\n Tip 2: <\/strong>Don't overmix the batter once you've incorporated the wet ingredients. If you do, the cake will be dense, tough, and possibly even gummy! You may incorporate the last of the dry ingredients by hand, with a spatula to avoid developing the gluten in the cake batter.<\/p>\n\n\n\n Tip 3: <\/strong>Unmould the cake onto a rack after it's cooled down for 10 minutes. This ensures the edges don't get damp from condensation and it will also speed up the time it takes for the cake to cool down.<\/p>\n<\/div><\/div>\n\n\n\n Want to bake more with bananas? Here are some other recipes to try, from an elaborate banana split cake<\/a> to simple banana bread without baking soda<\/a>.<\/p>\n\n\nWhat You Need to Make This Cake<\/h2>\n\n\n\n
![\"Ingredients](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/05\/Ingredients-to-make-banana-cake-with-chocolate-frosting-one-layer.jpg\")
<\/figure><\/div>\n\n\n\n
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Substitutions and Variations<\/h2>\n\n\n\n
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![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/04\/Chocolate-fudge-frosting-will-be-glossy-smooth-and-thick.jpg\")
<\/figure><\/div>\n\n\nHow it's made<\/h2>\n\n\n\n
![\"Preparing](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Buttering-square-cake-pan-sifting-dry-ingredients-and-whisking-wet-ingredients-separately-to-make-an-easy-banana-snacking-cake.jpg\")
<\/figure><\/div>\n\n\n![\"Creaming](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Creaming-butter-and-sugar-together-before-adding-eggs-one-at-a-time-to-make-a-banana-cake-with-chocolate-frosting.jpg\")
<\/figure><\/div>\n\n\n![\"Adding](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Adding-mashed-banana-mixture-and-dry-ingredients-to-make-batter-for-banana-cake.jpg\")
<\/figure><\/div>\n\n\n![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Square-banana-cake-before-and-after-baking.jpg\")
<\/figure><\/div>\n\n\n![\"Making](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Melting-butter-and-chocolate-before-adding-cocoa-and-icing-sugar-to-make-chocolate-fudge-frosting-for-banana-cake.jpg\")
<\/figure><\/div>\n\n\n![\"Smoothing](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Spreading-glossy-chocolate-fudge-frosting-on-a-banana-cake.jpg\")
<\/figure><\/div>\n\n\nServing Suggestions<\/h2>\n<\/div><\/div>\n\n\n\n
![\"Coffee](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/11\/Coffee-banana-cake-flavoured-with-coffee-and-topped-with-milk-chocolate-frosting.jpg\")
<\/figure><\/div>\n\n\nBanana Cake Baking Tips<\/h2>\n\n\n\n
![\"Buttering](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/05\/Grease-9x9-with-butter-wrapper.jpg\")
<\/figure><\/div><\/div>\n\n\n\n![\"Buttered](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/05\/Line-bottom-of-pan-with-parchment.jpg\")
<\/figure><\/div><\/div>\n<\/div>\n\n\n\n![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/05\/One-layer-banana-snack-cake-on-cooling-rack.jpg\")
<\/figure><\/div>\n\n\nOther Banana Recipes to Try<\/h2>\n\n\n\n
![\"Transferring](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/09\/Best-banana-oatmeal-cookies-with-chocolate-chips-360x480.jpg\")
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/07\/Best-chocolate-banana-bread-with-chocolate-chips-360x480.jpeg\")
![\"Banana](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/04\/Banana-splits-cake-360x480.jpg\")
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Banana-oatmeal-muffins-360x480.jpg\")
![\"Coffee](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/11\/Coffee-banana-cake-flavoured-with-coffee-and-topped-with-milk-chocolate-frosting-360x360.jpg\")
<\/div>\n<\/div>\n