Banana Cake With Espresso Frosting

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!