HOW TO MAKE :
Before you get started, make sure you have the following
Ingredients:
FOR THE CAKE:
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups ripe bananas, mashed (about 3 medium)
1 cup Greek yogurt
FOR THE FROSTING:
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
2 teaspoons instant coffee granules
2-3 tablespoons whole milk
STEP-BY-STEP DIRECTIONS :
Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
Whisk together flour, baking soda, and salt and add the mixture to the butter mixture in thirds, alternating with the bananas and Greek yogurt, mixing well after each addition.
Bake until a toothpick inserted into the center comes out clean, 35-40 minutes. Let cool completely on a wire rack.
While cake cools, make the frosting:
In a medium bowl, beat butter with an electric mixer until smooth. Gradually add powdered sugar and beat until combined.
Dissolve the instant coffee in milk, then add to the butter mixture and beat on high speed until light and fluffy.
Spread frosting over cooled cake. Enjoy!
Pro Tips For Success :
Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with brown spots on the skin.
Buttermilk Magic: Buttermilk adds moisture and tenderness to the cake. If you don’t have buttermilk on hand, you can make a substitute by adding 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of milk.
Cream the Butter and Sugar: Creaming the butter and sugar together until light and fluffy creates a soft and tender cake.