Step 1

Preheat oven to 350 F. Line the bottom and sides of a 9x5 inch loaf pan with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together hot water and instant coffee until the granules are dissolved. Set this aside to cool.

Step 2

In a medium bowl, stir together mashed bananas, sour cream, milk and cooled coffee mixture.

Step 3

In the bowl of a mixer (or use a hand-held mixer), cream the butter and sugar for 5 minutes, or until fluffy. Add the egg and beat just until incorporated.

Step 4

Add 1/3 of the flour mixture to the mixing bowl and beat just until moistened. Add half of the liquid mixture and beat until incorporated. Add another 1/3 of the flour, followed by the remaining milk, beat to incorporate.

Step 5

Finally, add the remaining flour and beat just until incorporated. Fold in the chopped pecans. Pour and scrape the batter into the prepared loaf pan and bake for 50-60 minutes, or until a knife inserted at the center of a cake comes out clean. Let the cake cool slightly then transfer the cake with the parchment on a wire rack to cool completely.

Step 6

To make the icing, stir hot water and instant coffee until the garnules are dissolved. Let this cool. Cream the butter and cream cheese until smooth. Beat in powdered sugar, maple syrup and the cooled coffee mixture. To make it thinner or pourable add 1-2 tbsp of milk as needed.

Step 7

Transfer the cake into a platter. Pour and spread the icing over the cooled coffee banana bread. Slice and serve!