Name: Buckwheat Banana Cake With Yogurt-Espresso Topping
Cook time: 45 minutes
Total time: 2 hours 30 minutes
Yield: 8 servings
Ingredients: Nonstick vegetable oil spray; 1 cup whole wheat flour; ½ cup buckwheat flour or whole wheat flour; 2 teaspoons ground cinnamon; 1 teaspoon kosher salt; 1 teaspoon baking soda; ½ teaspoon baking powder; 4 very ripe bananas; ⅔ cup (packed) dark brown sugar; 2 large eggs, beaten to blend; ½ cup olive oil; ½ cup sour cream; 4 ounces cream cheese, room temperature; ½ cup plain Greek yogurt; Pinch of kosher salt; ⅓ cup powdered sugar; ½ teaspoon espresso powder

Side view of a loaf cake in a parchment sling next to a bowl of yogurt topping on a marble surface.

Photo by Alex Lau

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

Recipe notes

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