How to make banananut coffee cake everyone will love

Cake

2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup brewed coffee
2 medium bananas, pureed (about 2/3 cup)
1/2 cup (1 stick) unsalted butter, softened
1/4 cup smooth peanut butter
3/4 cup firmly packed light brown sugar
3/4 cup sugar
2 large eggs
2 teaspoons finely ground coffee
1 teaspoon pure vanilla extract

Frosting

2 tablespoons (1/4 stick) butter, softened
2 tablespoons cream cheese, softened
1 cup confectioners' sugar, sifted, or more as needed
1 teaspoon finely ground coffee
1 1/2 teaspoons instant coffee powder, dissolved in 1 tablespoon hot water

1. Preheat the oven to 350 degrees F, with a rack in the lower third. Butter and flour a 9-by-13 inch pan.
2. Make the cake: Sift together the cake flour, baking powder and salt into a small bowl then set aside.
3. Stir the brewer coffee into the pureed bananas in a small bowl then set aside.
4. In a large bowl, with an electric mixer on high speed, cream together the butter and peanut butter until smooth, about 2 minutes.
5. Add the brown sugar and cream on high for a minute. Add the sugar and cream on high for another minute.
6. Add the eggs, one at a time, beating well after each addition. Add the ground coffee and vanilla and beat on high until light and fluffy, about 3 minutes.
7. Add the flour mixture in 3 portions, alternating with the banana coffee mixture, beating well on medium speed after each addition.
8. Pour the mixture into the pan. Bake for 45 to 50 minutes, or until the top is light gold and a toothpick when inserted comes out clean. Cool completely.
9. For the frosting, cream together the butter and cream cheese with an electric mixer on high speed until smooth or for about 2 minutes.
10. Add the confectioners' sugar and ground coffee and cream together on high until smooth or for about a minute.
11. Add the dissolved instant coffee and blend on medium speed until smooth; the consistency should be slightly thick and spreadable. If the frostingseems too thick, add a few drops of water; if it seems too thin, add more confectioner's sugar.
12. Spread the frosting over the banananut coffee cake when it has cooled. To store, cover it and place in the refrigerator for up to 4 days.

Yield: 24 pieces

Enjoy the banananut coffee cake everyone and let us know what you think.

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