Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.
Recipe information
Total Time
2 hours 30 minutes
Yield
8 servings
Ingredients
Cake
Frosting and Assembly
Preparation
Cake
Step 1
Preheat oven to 350°F. Coat an 8½ x 4½" 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.
Step 2
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.
Step 3
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.
Do Ahead: Cake can be baked 4 days ahead. Store airtight at room temperature.
Frosting and Assembly
Step 4
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.
Do Ahead: Frosting can be made 3 days ahead. Cover and chill. Let warm up at room temperature before frosting the cake.
Recipe notes
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