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banana cake with kahlua whipped cream and bananas

Banana Cake with Kahlua Whipped Cream

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9 people
Calories: 537kcal
Author: Becky Hardin
Moist, fluffy and topped with a delicious homemade whipped cream!
Print Recipe

Equipment

Ingredients

For the Banana Cake

  • cups all-purpose flour 180 grams
  • 1 teaspoon baking soda 6 grams
  • 2 teaspoons kosher salt 6 grams
  • 1 teaspoon ground cinnamon 3 grams, optional
  • 3 very ripe bananas mashed (about 1 cup mashed)
  • ½ cup sour cream 114 grams, room temperature
  • 1 tablespoon pure vanilla extract 12 grams
  • 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
  • ½ cup granulated sugar 100 grams
  • ½ cup brown sugar 107 grams
  • 2 large eggs 100 grams, room temperature

For the Kahlua Espresso Cream

  • 2 cups heavy whipping cream 454 grams
  • 1 tablespoon powdered sugar 7 grams
  • 1 tablespoon Kahlua coffee liqueur 14 grams
  • 2 teaspoons espresso powder 5 grams

For Garnish

  • 1 ripe banana sliced, optional

Instructions

For the Banana Cake

  • Adjust oven rack to lower-middle position and heat oven to 350°F. Spray an 8x8-inch baking pan with nonstick spray and line it with a parchment paper sling (with a 2-inch overhang on each side). Set aside.
  • Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
    1½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons kosher salt, 1 teaspoon ground cinnamon
  • In a separate medium bowl, mix the bananas, sour cream, and vanilla together. Set aside.
    3 very ripe bananas, ½ cup sour cream, 1 tablespoon pure vanilla extract
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 3 minutes.
    8 tablespoons unsalted butter
  • Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, as needed.
    ½ cup granulated sugar, ½ cup brown sugar
  • Add the eggs and mix until incorporated.
    2 large eggs
  • Add the flour mixture and mix on low speed until just a little flour still shows.
  • Add the banana mixture and mix, on low speed, until combined.
  • Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Finish mixing until all ingredients are incorporated.
  • Pour the cake batter into the prepared baking dish and bake at 350°F for 45-55, minutes or until a toothpick inserted in the center comes out clean. The top will be a dark golden brown.
  • Transfer the cake to a cooling rack and cool 20 minutes. Use the parchment sling to carefully remove the cake from the pan. Peel the sides of the parchment paper away from the cake and cool completely.

For the Kahlua Espresso Cream

  • Pour the cream into the bowl of an electric mixer fitted with the whisk attachment.
    2 cups heavy whipping cream
  • Whisk the cream, on high speed, until it begins to thicken.
  • Add the remaining ingredients, and continue whisking until the cream thickens to the desired consistency.
    1 tablespoon powdered sugar, 1 tablespoon Kahlua coffee liqueur, 2 teaspoons espresso powder

To Serve

  • Serve pieces of cake with a dollop of cream on top and a cup of hot coffee (or tea) on the side. If desired, serve a slice or two of a perfectly ripened banana along with the whipped cream.
    1 ripe banana

Notes

Original recipe: The Vanilla Bean Baking Book, Banana Bread
Yield: One 8x8-inch baking dish
  • Note: This bread taste best with very ripe – evenly overly ripe bananas.
  • Ensure your ingredients are at room temperature (eggs and butter).
  • When adding the flour mixture you want to mix until just combined.  Over-mixing will cause a dense chewy result.
  • The cooking time on this cake can vary.  Check your cake at 50 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20 minutes depending on your oven).  The result will be a moist and irresistible banana cake.
Storage: Store banana cake in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Store the Kahlua whipped cream in the refrigerator for up to 1 day.

Nutrition

Calories: 537kcal | Carbohydrates: 55g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 679mg | Potassium: 322mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1262IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg