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Potluck Banana Cake

I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 cup sour cream
  • COFFEE FROSTING:
  • 1/3 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 teaspoons instant coffee granules
  • 2 to 3 tablespoons 2% milk

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
  • Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.
  • For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Sprinkle with additional instant coffee, if desired.

Test Kitchen Tips
  • Very ripe bananas work best in this cake.
  • Bananas can vary widely in size. To prevent your cake from becoming too dry, use a cup measure for mashed banana. For 1-1/2 cups mashed, plan on three medium bananas.
  • If you don't happen to have instant coffee for the frosting, strong brewed regular coffee or espresso would work, too. Be sure to adjust the milk amount to compensate for the added liquid.
  • Nutrition Facts
    1 piece: 344 calories, 14g fat (8g saturated fat), 67mg cholesterol, 368mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 4g protein.