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coffee coconut banana bread cake

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Coffee Coconut Banana Bread Cake

Baking

recipe-img

Description

Sometimes I think that my husband hides bananas and waits for them to turn brown just so that he can hold them up, pretend to be surprised by their mottled skins, and then exclaim “It’s time to make banana bread!” He loves banana bread and I love baking it, so we’re a good pair.

Ingredients:

  • 3/4 cup (63g) sweetened coconut flakes, divided
  • 3 tablespoons instant espresso powder
  • 1 tablespoon very hot water
  • 2 to 3 medium very ripe bananas, peeled (about 1 1/4 cups mashed)
  • 1/3 cup (76g) virgin/unrefined coconut oil, melted, plus more for greasing the pan
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (150g) sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (205g) all-purpose flour
  • For the frosting
  • 4 ounces (113g) cream cheese, room temperature
  • 3 tablespoons (43g) unsalted butter, room temperature
  • 1 3/4 cups (210g) powdered sugar
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, optional
  • Pinch fine sea salt
  • 1/3 cup (28g) toasted sweetened coconut flakes for topping the cake, optional

Directions: