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Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and instant espresso powder. Set aside.

In a separate medium bowl, mash the ripe bananas thoroughly with a fork. Add the lightly beaten large eggs, melted unsalted butter, vanilla extract, and buttermilk. Mix until well combined.

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine.

Gently fold in the semi-sweet chocolate chips.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.

Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

(Optional Glaze) While the cake cools, prepare the glaze. In a small bowl, dissolve the instant espresso powder in the milk. Then whisk in the powdered sugar and vanilla extract until smooth. If too thick, add a few more drops of milk; if too thin, add a bit more powdered sugar.

(Optional Glaze) Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.


Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and instant espresso powder. Set aside.

In a separate medium bowl, mash the ripe bananas thoroughly with a fork. Add the lightly beaten large eggs, melted unsalted butter, vanilla extract, and buttermilk. Mix until well combined.

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are fine.

Gently fold in the semi-sweet chocolate chips.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.

Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

(Optional Glaze) While the cake cools, prepare the glaze. In a small bowl, dissolve the instant espresso powder in the milk. Then whisk in the powdered sugar and vanilla extract until smooth. If too thick, add a few more drops of milk; if too thin, add a bit more powdered sugar.

(Optional Glaze) Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
