SUPREME COFFEE AND BANANA CAKE WITH DREAMY CREAMY COFFEE FROSTING

In my opinion the Edmonds Cookbook Banana Cake recipe is as good as it gets! And I must have made this recipe at least 100 times in my life so it was with joy that I imagined elevating the delicious yet humble banana cake to high tea status simply by adding coffee and chocolate chunks and slathering it in a dreamy creamy coffee frosting!    

‘Flouring’ the pan with ground coffee and a thick layer of butter created a rather lovely almost crunchy crust. Combine this with the super moist banana cake and the dreamiest creamiest frosting ever and all in my bubble agreed it was a winner and the most delicious way to celebrate the excellence of Supreme Coffee by the spoonful.       

THE CAKE

125 g butter, softened
¾ c brown sugar
2 eggs 
2 large ripe bananas mashed
1 T vanilla essence
1 t baking soda
2 T boiling milk
1 t baking powder
1 c flour minus 2 T 
2 T Supreme finely ground beans
50 g dark chocolate chopped roughly
1 T butter to grease your pan plus 1 T finely freshly ground coffee beans

THE FROSTING

250 g soft cream cheese
50 g soft butter
1 c icing sugar
2 t Supreme instant coffee
50 g melted chocolate
Crushed coffee beans to sprinkle 

Method

Preheat oven to 180°C and prepare your Lil’ Legacy Pan by greasing thoroughly with butter then dusting the bottom and sides with the extra tablespoon of finely ground beans.

Cream butter and sugar, add eggs one at a time and beat lightly then fold in the mashed banana and vanilla essence. 

Dissolve baking soda in the hot milk and add to the mix followed by the baking powder, flour and coffee beans. Beat lightly to combine then stir through the chocolate.

Spoon into your prepared pan and cook for 30-35 minutes until a skewer comes out clean. 

Leave in pan for 5 minutes then turn upside down onto a baking rack to cool. 

To make the icing beat the cream cheese, butter, icing sugar and instant coffee together until thick and creamy. Split the mix into two thirds and one third. To the smaller mix add the melted chocolate and stir well. 

When the cake is cool, cover in the coffee cream cheese icing, then finish with a thinner layer of the chocolate icing. 

Sprinkle with roasted coffee beans and extra chocolate bits if you so desire and serve!