Banana Cake With Espresso Frosting
Miz Helen's Kitchen
Ingredients
Banana Cake
1/2 cup unsalted butter, softened
3/4 cup white granulated sugar
3/4 cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
3 large bananas, mashed
1/2 cup sour cream
2 cups all-purpose flour, sifted
1 teaspoon baking soda
2 teaspoons cinnamon
dash of salt
1/2 cup walnuts, chopped
Baking spray
Espresso Frosting
1 (8 ounce) block of cream cheese
1/2 cup unsalted butter, softened
2-1/2 cups confectioners sugar
1-1/2 tablespoons instant espresso powder
1/2 cup walnuts, chopped
Directions
In an electric mixer bowl, cream the butter with the white sugar and brown sugar, mix until completely smooth.
Add one egg at a time mixing in between each egg.
Add the vanilla extract.
Slowly add the mashed bananas.
Slowly add the sour cream.
In a small mixing bowl sift together the flour, baking soda, cinnamon and salt.
By the spoonful add the flour mixture a little at a time until it is all mixed together.
Add the 1/2 cup chopped walnuts.
Pour into a sprayed 9 X 13 baking dish.
Bake 350 degrees for 30 minutes.
Remove from the oven and cool on a cooling rack until completely cool.
The Frosting
In a mixing bowl with a hand mixer, cream the cream cheese and butter together.
Add the confectioners sugar a little at a time.
Add the Espresso powder and mix until completely mixed.
Stir in the nuts.
When the cake is completely cool, frost the cake.
Refrigerate the cake befor and after serving.
Enjoy!