One of my Grandma’s signature desserts was Banana Cake with Coffee Icing. She made it from scratch as a layer cake. I’ve made her recipe before and it uses every bowl in the house. No kidding. It requires whipping egg whites and stirring dry ingredients and mashing bananas and boiling water and beating egg yolks… A delicious, time-consuming mess!
I’ve simplified things a lot with this recipe. It’s still made from scratch. I use a sheet cake pan instead of doing a layer cake. But I kept the Coffee Icing recipe the same. It’s really mocha, but we didn’t use the word “mocha” back then. Mocha is a new-fangled word.
Here’s what you’ll need:
I did forget to put the eggs in the ingredient photo, so imagine there are 2 eggs there with the other ingredients.
Here’s what you’ll need for the Coffee Icing:
- 1 stick butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 cup buttermilk (or milk with Tbs. vinegar stirred in)
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 mashed bananas
- 1/4 cup butter, softened
- 1/2 cup cocoa
- 2 cups powdered sugar
- 1 tsp. vanilla
- 1/3-1/2 cup cold coffee
- Cream the butter and sugar in a mixer bowl.
- Add the eggs, milk and vanilla. Mix till blended.
- Stir the baking soda and salt into the flour, then add the dry ingredients to the wet. Mix well.
- Add in the bananas. Mix well.
- Spread into a greased 10″x15″ pan. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Whip butter and cocoa together with electric mixer.
- Add powdered sugar, vanilla and a little coffee.
- Continue to mix and add coffee by the Tbs. until frosting reaches a spreadable consistency.
- Frost cooled cake.