topperOver 20 years ago, I copied the recipe for this cake from a 1986 Dole Banana flyer.  Today, I just got around to making it with a few of my own touches.  This is a very good, not too-rich, satisfying snack cake with a strong coffee flavor.  It’s an easy cake to mix – everything is put together in a baking dish.

BANANA MOCHA SNACK CAKE

  • 2 ripe bananas (1 cup mashed)
  • 1 tsp. instant espresso coffee powder
  • 1-1/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 Tblsp. cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg, lightly beaten
  • 1/3 cup canola oil
  • 1 Tblsp. white vinegar
  • 1 tsp. vanilla extract

Preheat oven to 350 degrees F

In a small bowl, blend mashed banana and instant espresso coffee powder.

In an ungreased 9″ baking pan, combine flour, sugar, cornstarch, cocoa, baking soda and salt.  Blend well with a fork.  Make a well in the center.

In a cup or shaker, mix together the egg, oil, vinegar and vanilla extract.  Pour this into the well in the dry ingredients and stir with a fork until well blended.

stir

Smooth out the batter in the baking pan and bake @ 350 degrees for 30 minutes.  Cool in the pan on a wire rack.

When completely cool, frost the top with Mocha Cream Cheese Frosting:

MOCHA CREAM CHEESE FROSTING

  • 3 Tblsp. butter, softened
  • 2 Tblsp. cream cheese, softened
  • 1-1/2 cups confectioners’ sugar
  • 1 tsp. instant espresso coffee powder
  • 1/2 tsp. vanilla extract
  • 1/4 cup toasted almond slivers

Beat the butter and cream cheese together, add confectioners’ sugar, instant espresso coffee powder and vanilla extract.  Beat until well blended.  Frost top of cooled cake.

Sprinkle with toasted almond slivers.

frosted

This would be a nice cake to take on a picnic or to a barbecue – or just enjoy at the kitchen table with a big glass of ice cold milk.

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