Tender, sweet Chocolate Espresso Banana Cake is fluffy and moist. Easy to make with scratch ingredients and topped with a sumptuously delightful Salted Caramel Cream Cheese Frosting!
Butter and lightly flour a 9x9 baking dish. (Alternatively, you can use two 9x1 1/2-inch round baking pans.)
In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, espresso powder and cocoa powder. Set aside.
In the bowl of a stand mixer set to medium speed, beat together the butter and sugar until light and fluffy.
Turn the mixer to low and add the banana, stirring until combined.
Mix in the buttermilk, eggs and vanilla. Continue beating until well blended.
Slowly add the dry ingredients to the mixer and beat on medium speed for 1 minute.
Pour the batter into the prepared baking dish and transfer to the oven to bake for 30-35 minutes or until done. (The top will spring back when pressed gently in the center of the cake or insert a cake tester into the center and when it comes out clean, the cake is done.)
Cool the cake on a wire rack for 20 minutes.
Make the frosting while the cake cools.
Add the butter and cream cheese to the bowl of a stand mixer fitted with a paddle attachment.
Beat on medium speed until light and fluffy.
Add the caramel sauce and beat until combined.
Turn the mixer to medium low and slowly add the sugar to the cream cheese mixture 1/2 cup at a time beating until creamy.
Stir in the vanilla and kosher salt.
When the cake has cooled, frost the top of the cake with the frosting.
Decorate with espresso beans and chocolate, if using.
Serve.
Notes
The cake and frosting can be made up to 3 days in advance. Cover and store at room temperature.Extra frosting is great for topping cupcakes or muffins.