Buckwheat Banana Cake With Yogurt-Espresso Frosting

Name: Buckwheat Banana Cake With Yogurt-Espresso Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 cup whole wheat flour; 1/2 cup buckwheat flour or whole wheat flour; 2 teaspoons ground cinnamon; 1 teaspoon kosher salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 4 very ripe bananas; 2/3 cup (packed) dark brown sugar; 2 large eggs, beaten to blend; 1/2 cup olive oil; 1/2 cup sour cream; 4 ounces cream cheese, room temperature; 1/2 cup plain Greek yogurt; Pinch of kosher salt; 1/3 cup powdered sugar; 1/2 teaspoon espresso powder

Servings: persons

Nonstick vegetable oil spray
1 cup whole wheat flour
1/2 cup buckwheat flour or whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
4 very ripe bananas
2/3 cup (packed) dark brown sugar
2 large eggs, beaten to blend
1/2 cup olive oil
1/2 cup sour cream
4 ounces cream cheese, room temperature
1/2 cup plain Greek yogurt
Pinch of kosher salt
1/3 cup powdered sugar
1/2 teaspoon espresso powder

1
["Preheat oven to 350u00b0F. Coat an 8 1/2x4 1/2"" loaf pan with nonstick spray, then line with parchment, letting it hang over on both of the longer sides. Whisk whole wheat flour, buckwheat flour, cinnamon, salt, baking soda, and baking powder in a medium bowl.", "Mash bananas and brown sugar in a large bowl until virtually no lumps of banana remain and brown sugar is dissolved. Mix in eggs, oil, and sour cream. Add dry ingredients and mix in with a rubber spatula. Scrape batter into prepared pan and smooth top.", "Bake cake until the top springs back when gently pressed and a tester inserted into the center comes out clean, 55-65 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Turn out cake onto rack and let cool completely.", "Whisk cream cheese, yogurt, and salt in a large bowl until no lumps remain. Sift powdered sugar through a fine-mesh sieve into bowl and whisk vigorously to combine, then stir in espresso powder.", "Cake can be baked 4 days ahead. Store airtight at room temperature.", "Frosting can be made 3 days ahead. Cover and chill."]

947

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 cup whole wheat flour, 1/2 cup buckwheat flour or whole wheat flour, 2 teaspoons ground cinnamon, and more.

Yes, Buckwheat Banana Cake With Yogurt-Espresso Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!