Ingredients:

  • 3 large overripe bananas
  • 0.5 cup avocado oil
  • 0.5 cup plain Greek yogurt
  • 2 large eggs
  • 0.75 cup coconut sugar
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 8 oz light cream cheese
  • 1.5 tbsp instant espresso powder
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, mash the overripe bananas until smooth. Whisk in the avocado oil, Greek yogurt, eggs, coconut sugar, and 2 teaspoons of vanilla extract until well combined and pale yellow.
  3. Sift the all-purpose flour, baking soda, baking powder, cinnamon, and sea salt over the wet ingredients. Gently fold with a spatula until just combined, ensuring no dry flour pockets remain.
  4. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the cake cools, prepare the frosting by blooming the espresso powder in 4 tbsp of maple syrup. In a separate bowl, whip the softened cream cheese and 1 tsp vanilla extract until smooth. Slowly pour in the espresso mixture while continuing to beat. Watch for the frosting to hold soft peaks before stopping.
  6. Once the cake is completely cooled, spread the whipped coffee frosting evenly over the top. Slice into 12 portions and serve.