Ingredient: mashed very ripe bananas

Double Chocolate Banana Bread with Maple Espresso Icing

Print Recipe
 Double Chocolate Banana Bread with Maple Espresso Icing
Tender, moist chocolate banana bread loaded with mini chocolate chips, topped with maple espresso icing by Brownie Mischief
Course Breakfast, Brunch, Dessert
Keyword banana, chocolate, loaf
Servings
loaf
Ingredients
Double Chocolate Banana Bread
Maple Espresso Icing
Course Breakfast, Brunch, Dessert
Keyword banana, chocolate, loaf
Servings
loaf
Ingredients
Double Chocolate Banana Bread
Maple Espresso Icing
Instructions
Double Chocolate Banana Bread
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch or 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside of the baking pan with a mixture of equal parts flour and cocoa powder.
  2. In a medium-size bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon until well combined.
  3. In a large bowl, whisk together, by hand or with an electric mixer, the brown sugar, granulated sugar, oil, eggs, vanilla and buttermilk until smooth and well blended. Stir in the mashed bananas. Stir in the flour mixture just until combined. In a small bowl, toss the mini chocolate chips with 1 teaspoon of flour, then stir them into the batter.
  4. Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 45-55 minutes. If you hit melted chocolate chips, insert another toothpick in a different spot. You can also use an instant read thermometer to check for doneness. The internal temperature should be approximately 200ºF (95ºC). Let the banana bread cool in the pan for 15 minutes, then remove it from the pan and transfer it to a cooling rack.
Maple Espresso Icing
  1. In a medium-size bowl, whisk together the maple syrup, 2 tablespoons of cream, the espresso powder and maple extract, until the espresso powder is dissolved. Gradually whisk in the powdered sugar and continue whisking until well combined. Add additional cream until the desired consistency is reached. whisk until smooth. Spread the icing over the top of the cooled loaf.
Recipe Notes

To find the loaf pan I used, click here.

Banana Cake with Cream Cheese Frosting & Salted Caramel

Banana Cake with Cream Cheese Frosting & Salted Caramel

Banana bread is typically everyone’s go-to when we have overripe bananas on our countertops. There’s something so wholesome and comforting about a slice of homemade banana bread. This Banana Cake recipe gives you all of those heart-warming feelings, but it’s a little more flavorful, rich and satisfying. The cake is moist, soft and fluffy. The silky Cream Cheese Frosting pairs beautifully with the spices in the cake. A swirl of salted caramel adds the perfect, decadently delicious finishing touch.

Print Recipe
 Banana Cake with Cream Cheese Frosting & Salted Caramel
Moist, flavorful banana sheet cake topped with silky cream cheese icing and salted caramel sauce by Brownie Mischief
Course Dessert
Keyword banana, cake
Servings
servings
Ingredients
Banana Cake
Cream Cheese Frosting & Salted Caramel
Course Dessert
Keyword banana, cake
Servings
servings
Ingredients
Banana Cake
Cream Cheese Frosting & Salted Caramel
Instructions
Banana Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan with parchment paper. Grease and flour the insides.
  2. In a medium-size bowl, whisk together the flour, cinnamon, baking soda, salt and nutmeg until well combined.
  3. In a large bowl, beat the butter, with an electric mixer on medium speed, until light and creamy, Add the brown sugar and oil. Continue beating until creamy and well incorporated, about 2-3 minutes. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. Stir in the mashed bananas. Add the flour mixture in two additions, followed by half of the sour cream after each addition. Mix just until combined.
  4. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Let the cake cool in the pan for 10 minutes, then remove it from the pan and place it on a cooling rack.
Cream Cheese Frosting & Salted Caramel
  1. In a medium-size bowl, stir the cream cheese with a spatula until smooth. Beat in the butter, with an electric mixer on low speed, until smooth and well combined.
  2. Beat in the powdered sugar, vanilla, salt and heavy cream, on medium speed, until smooth and well combined. Stir slowly with a spatula to smooth the frosting and remove bubbles.
  3. Spread the cream cheese frosting on the cooled cake. Drizzle with a couple of tablespoons of salted caramel sauce and swirl it into the frosting with a spoon, adding more if desired.
Recipe Notes

*For my homemade caramel sauce recipe, click here.

For my easy caramel sauce recipe, click here.

To find premade salted caramel sauce, click here.