Sunday, January 23, 2011

To Die For Banana Cake with Vanilla Bean Frosting

To Die For Banana Cake with Vanilla Bean Frosting - ButterYum
There was a time when I used to reserve overripe bananas to make banana bread, that is, until I sampled this banana cake.  Now I find myself buying extra bananas just so I'll have an excuse to make this amazing cake.  The batter can be mixed, baked, cooled, and ready to frost in about an hour.  The recipe was given to me by a friend a number of years ago, and I added my own delectable frosting to compliment it perfectly - a flavor marriage made in heaven!  It's simply out of this world and you must give it a try.

Note: the photo above is a little misleading - the cake is only about an inch tall.  Also, it's a very dense moist cake.


To Die For Banana Cake with Vanilla Bean Frosting
Printable Recipe
makes one 8x8-inch pan (double recipe for a 9x13 pan)

Cake:
2/3 cup sugar
1/2 cup sour cream
1 egg
2 tablespoons unsalted butter, softened
3/4 cup mashed super ripe banana (about 2)
1 teaspoon pure vanilla extract 
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda

Frosting:
2 tablespoons unsalted butter, softened
1/4 cup heavy cream
1/2 teaspoon vanilla bean paste* (see below)
1 1/4 cups confectioner's sugar

To make cake (easily mixed by hand):
Preheat the oven to 375F (see note below).  Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.  Add mashed bananas and 1 teaspoon vanilla extract.  Add flour, salt, and baking soda; mix well.  Pour into greased 8x8 pan.  Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

To make frosting:
Cream butter and confectioner's sugar together until smooth.  Slowly add the heavy cream; stir until smooth.  Stir in the vanilla bean paste until fully incorporated.  Spread on cooled cake. 

Note - Bake at 350F if using a glass pan.
Recipe doubles well to fit in a 9x13 pan.   

*Here's the general rule for substituting vanilla:
1 vanilla bean =
1 tablespoon vanilla powder =
1 tablespoon vanilla bean paste =
1 tablespoon pure vanilla extract






220 comments:

  1. Oh this sounds delicious! Perfect for many things!

    Barb

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  2. After reading how much you like it, I will have to try it! I does look delicious.

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  3. This looks divine. Light, creamy and delicious! YUM!

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    1. Sounds AWESOME ! I always buy bananas on sale, peel, and pop in the freezer . Great for smoothies and this YUMMY sounding cake ! THANKS for sharing !

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  4. And to think...i have 2 super ripe bananas in the kitchen! If I wasn't so sick I'd make it! =(

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  5. OMG...that looks awesome!!! I can't wait to make it. And it goes so well w/ my blog name ;-)

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  6. Sounds great!! I made your tomato soup this week..Loved it..this is on the list too now:)
    Thanks!

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  7. Bookmarking this one, my daughter was slobbering all over the place, :) Awesome photo too!

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  8. Oh, now this sounds like a keeper! I have to go and buy bananas now. Problem is, I usually have to "hide" some. My kids love bananas and they usually go fast! Your earlier soup was fantastic! I don't know if I would ever buy canned again. Sorry Campbell's!

    I would love it if you would come and visit. I just posted a recipe for Cornbread and Asiago Cheese Bagels. I would love to know what you think of them!

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  9. bookmarking too. It really does look light and fluffy.

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  10. Great alternative to banana bread! Both the cake and the frosting look absolutely delicious. :)

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  11. I just made a banana bread the other day. Danm it! Now I feel I missed out on this! Look at that frosting....I need to go get more bananas. No more banana bread :)

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  12. Looks like I have died and gone to heaven!! All my favorite flavors. YUM!!

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  13. A nice simple cake - I love one layer comfy cakes. :) It looks delicious. I shall have to give it a try, definately.

    Have a wonderful week!

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  14. I knew I had been saving those bananas for something special. This looks heavenly!

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  15. Looks irresistible! Love this lighter cake using sour cream....

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  16. I have a freezer full of ripe bananas and a jar of vanilla bean paste. Great recipe.

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  17. What a lovely cake. I can understand why you call it "to die for."
    Sam

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  18. Lovely cake, and I imagine it keeps well too. Banana is one of my favorites.

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  19. Wow, that does look good. I think the frosting would be the perfect complement to that beautiful cake. I love making use of over ripe bananas.

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  20. i think i officially missed the notice that went around all food blogs saying to post your most fantastic banana recipe.

    and, my oh my, did you pick a fantastic banana recipe!

    i cannot wait to try and make this! it seems more intensive then my usual cake (mix, ha) but, that's okay! i'll man up and try to be awesome for this cake!

    thanks for posting :)
    -meg
    -meg
    @clutzycooking.blogspot.com
    @myscribblednotebook.blogspot.com

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  21. This reminds me of the banana cake my grandmother used to bake. I might have to make some for memories :)

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  22. I would make sure to survive this day to bake that delectable cake of yours. That was a genius combination, sure makes my mouth water.

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  23. This looks fabulous. Love, love, love bananas I'm gonna have to try this.

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  24. Can I have seconds please? Thanks for sharing.
    Joyce

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  25. Looks divine! It reminds me a lot of a banana cake my grandmother made. She used a maple frosting, however. The combination of banana and maple was delicious!

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  26. Thanks for sharing another great recipe :-)

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  27. This is a must try. Always have ripe bananas and this is something new to try with them.

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  28. Oh, that frosting does sound delectable! I am such a frosting lover, give me the frosting and the top half of the cake! Yummy and so moist. I need some overrip bananas!

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  29. Beautiful picture!! I do have some bananas in the freezer and why would I want to make a boring banana bread recipe. This sounds amazing!

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  30. I'm bookmarking this recipe for sure! I love banana bread but something tells me that, like you, I'll be using my bananas for this from now on!

    Visiting from Mouthwatering Monday, and so happy to have found you!

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  31. This recipe looks amazing! I would love for you to link this or any of your recipes to my blog hop @ It's a Keeper Thursdays. http://www.everydaytastes.com/

    Thanks so much for sharing!

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  32. K, I so wish I had a piece of this right now!!!! Your blog is lovely! I came across it from Tasty Kitchen! Can't wait to try some of your recipes!

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  33. This looks wonderful! I have an overripe banana in my kitchen right now that needs a purpose. This could be it!

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  34. That looks awesome! My son is a huge fan of banana cake and I need to try this one.
    Blessings, Beth

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  35. Can't wait to bake this cake. Thanks for sharing.

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  36. Thanks for sharing with my FLAVORFUL FRIDAYS! I've marked this to my folders, it sounds great!

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  37. Oh you definitely had me at Hello!
    This is just scrummmy looking

    Would love you to share it here...
    http://choochmagooz.blogspot.com/2011/01/food-fight-friday-cupcakes-for-cancer.html

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  38. I love everything banana and with a cake titled To Die For I'm dying to try it.

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  39. Hi

    What is the definition of a super ripe banana.

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  40. Hi Jackie - my definition of a super ripe banana is one that has at the very least, lots of brown spots. At the most, is completely black (but not yet liquid inside).

    Hope that helps!

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  41. Banana cake with creamy frosting would hands beat banana bread.
    Mimi

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  42. I made this yesterday, and can vouch for it being a winner! I will definitely make it again... and again..... and again........Jeannette

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  43. I made this last week and loved it! I just put another batch in the oven and can't wait to eat it.

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  44. Boy, that looks good! I love banana bread and banana cake, but many banana cakes end up dense. This looks wonderfully light and spongy.

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  45. I have always believed that frosting really make a difference. It makes the food prettier.

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  46. I have this yummy looking cake in the oven right now! Thanks for sharing this recipe...can't wait to taste it!!

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  47. What a coincidence... I'm baking it today too!

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  48. Hi!

    This banana cake looks awesome! Would you recommend using this recipe as cupcakes? Does the frosting hold up to piping?

    Thanks!

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  49. Hi Van8505 - I have baked this recipe into cupcakes - they turned out well, but I think the frosting is too soft to be piped... consider it an icing or glaze.

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  50. Thanks for the reply!
    I just baked a batch and they turned out perfect! They are absolutely delish! Planning to let them cool and will ice them tomorrow morn! Very excited to use my brand new vanilla bean paste I purchased!

    Glad I found your blog, I will be trying out more recipes!! =)

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  51. Excellent - I hope you like them. I love using vanilla bean paste too. Yummy stuff.

    :)
    ButterYum

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  52. This will be the third time I am going to make the banana cake recipe minus the frosting. The banana cake recipe you shared is perfect if you only have 2 ripe bananas left and a sour cream that needs to be used. Thank you for sharing!

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  53. Excellent - I'm so pleased you like it.

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  54. This is the second time I'm making this cake (it's currently in the oven). I absolutely love it, and my boyfriend's brother, despite hating bananas, couldn't stop eating it!! Thanks for the recipe, it's a keeper for me!!

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  55. Where does one purchase, "Vanilla Bean Paste", or what's the recipe so I can make it at home?

    Thanks.
    T.

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  56. Vanilla Bean Paste can be purchased in specialty food shops and some grocery stores. An equal amount of pure vanilla extract can be substituted.

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  57. I love banana cake. I've had my Grandma's recipe for years. I have one suggestion for you to try. Next time you make this cake, turn it into a layer cake. In between the layers put a thin layer of your frosting and thin slices of bananas. Something happens as the bananas break down in the frosting and it is the best part of the cake! Also, we try and make this a day ahead of time it seems to taste better on day 2 doing it this way.

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  58. Hi Kldof - Sounds like a fun twist. Thank you for the suggestion. I look forward to giving it a try.

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  59. Move over banana bread, we have a WINNER! This looks delicious, Patricia!! Printing it off to try~

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  60. how do I print off recipes off this site?

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  61. Hi Janene - I've never had anyone ask before... I guess I should think about adding a printable recipe page. Can you copy and paste for now? If not, send me your email.

    :)
    Patricia

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  62. I can copy and paste but it has the brown background included in it in lines. I do love your blog and your recipes look delicious. There are several I want to make.
    soeken-farms@hbcomm.net Thank you

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  63. Thank you for posting this recipe. I made it for our Pastor's family and it was so easy to make and delicious. I will definitely make this again.

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  64. Quite often I'll see a recipe and leap to it with zeal, only to find if takes a box of this, a pre-made that :-( But I read on your blog, "...shy away from boxed mixes and pre-packaged convenience foods."

    What a refreshing change, not only because here in New Zealand, we can't get many of the pre-packed ingredients but because I agree with you that home-made is much, much nicer.

    When my boys left home, there was no call for daily baking and cooking but I still make sure I have a good diet and of course, the boys visit often. Their first greeting is to the fridge, after that they say 'Hi Mum'!
    I also live in a retirement village where some of the elderly have a less than perfect diet, often living on bought biscuits and tea, so I'm now enjoying cooking yummy scrummies for some of my neighbours.
    I'll bookmark your site, you sound like a lady with great ideas. :)

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  65. This is now officially my absolute favorite cake. The recipe is perfect, I wouldn't change a thing. Thank you!!!

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  66. Making this tomorrow...Can't wait!!!

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  67. Have you ever quadrupled the recipe and used 2 9x13 pans. I have to make a dessert for 50 people and I love this recipe of yours. I think I would have to make 4 9x13 cakes and if I could quadruple the recipe twice, that would make it so much easier.

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  68. Hi Alisa - I have doubled the recipe to fit in one 9x13. Rather than quadruple the recipe all at once, I'd suggest making two separate double batches. In my experience, that should work best. I'd love to know how your dessert eaters enjoy it.

    :)
    ButterYum

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  69. I have some very ripe bananas, I think I'll use them for this. I love anything with bananas in them and this sounds decadent.

    Great photos by the way.

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  70. Sounds yummy. Lighter and fluffier than all that banana bread I've been making. Thanks!

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  71. Heeeelp! I have tried twice today to make this cake and have only come up with two very dense cakes. They were only about 3/4 inch tall and sank considerably while cooling... Where did I go wrong?

    The frosting is wonderful, I got that part down :)

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    1. Be sure you're using the right size pan (8x8). The recipe should be doubled to bake in a 9x13 pan.

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  72. Hi Lacey - if your cake is falling in the center, it's underbaked. Have you checked your oven temperature with an oven thermometer? Your cake should be placed in the center of the oven during baking.

    I'd also check to see if your baking soda is still active. Put some in a small bowl and pour a little boiling water over it - if it bubbles, it's active.

    I hope that helps.

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    1. I had the same problem as Lacey! I used a glass pan so I reduced the heat to 350 but I baked well over 25 mins and it was still very underbaked. I took it out because I thought I was going to over-bake if I let it go any longer! I am going to try this recipe again, cause while my cake is not full cooked the flavor is still amazing.

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  73. This does sound AMAZING! I am so glad you told me about it. Next time I have extra bananas I will try this!!

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  74. do you think this would work for a round 2 layer cake? my niece loves banana and i would like to make it for her birthday...the cake doesn't need to be huge, just enough to feed 6 ppl

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  75. Good question. I have a couple thoughts to share - first, a 9x9 square pan holds quite a bit more batter than a 9-inch round pan. If you have them, you might split the batter between two 6-inch round cake pans. A good rule to follow is to fill a cake pan between 1/2 and 3/4 full.

    Second, the frosting I use above works really well on top of the cake, but it's too soft to stick to the sides of the cake or use as a filling between the layers.

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  76. Is there another frosting that can be used for the sides of the cake or as a filling? My lil sister wants icing all over her cake :) Thanks!

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  77. Hi Faye - I have two suggestions; one more complicated and the other much more simple. Both delish!

    The more complicated suggestion is Italian Meringue Buttercream
    http://butteryum.blogspot.com/2009/04/how-to-make-italian-meringue.html

    The more simple suggestion is real whipped cream
    http://butteryum.blogspot.com/2009/10/how-to-make-fresh-whipped-cream-at-home.html

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  78. Thank you very much! I'm going to try out both frostings.

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  79. OK....I thought it was strange for a cake that is to be baked in a 9x13 pan, to only have 1 cup of flour!
    I am like the other person that commented saying my cake was 1 inch high?!!!
    These measurements cannot be correct.
    My baking soda us fresh.
    Please advice.
    Very disappointed.

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    1. You have to double the recipe to use the 9x13 pan. The recipe as stated is for a 8x8 pan

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  80. Hi there... I keep seeing messages about the cake being light and fluffy - I have just baked it and have also found it ended very dense and solid. I'm in Australia - and possibly don't have exactly the same ingredients available... can I ask a few questions? Firstly - is the flour Self-raising flour or plain?? I used plain, because it wasn't specified, but I am guessing that might be part of the problem. Also by baking soda is that what you add to make plain flour self-raising? or do you mean bicarbonate soda? I would love to have mine turn out the same as yours - it looks amazing!!!!
    Thanks so much! x

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    1. Jade,

      I have made this recipe three times, and the way you are describing the cake, it sounds like you have used either too much banana or not ripe enough bananas.

      The key to getting this recipe right is honestly all about the bananas! The bananas need to be SUPER ripe, and not too big. I use just a bit under 3/4 cup, with smaller, super ripe ones - the cake turns out light, fluffy and moist. I am from Canada, and I use regular flour and baking soda which is the same as bicarbonate soda.

      Good luck!

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    2. Thanks Calder - great explanation.

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  81. Anonymous - the cake is baked in an 8x8 pan, not a 9x13. Please double the recipe if you wish to use a 9x13 pan.

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  82. Hi Jade - great questions! I use plain flour for this recipe. In the US we call bicarbonate soda "baking soda" (they are one in the same). The cake is naturally a bit on the dense/moist side. I don't know what kind of pan you're using, but you might want to try increasing your baking time a bit... also, using a metal pan instead of a glass pan might help too. One more thought - you might want to cut back slightly on the amount of banana in the recipe (not sure how Australian bananas compare to the ones we buy in the US).

    Have a great day down under!!
    Patricia

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  83. I just made this cake, and it was yummy !! I didn't make the icing, it didn't need it. My bananas were not as ripe as I would have liked, and I used 2 1/2 decent size bananas. I did make in a metal 8x8 pan and it was nice and fluffy.
    Andrea

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    Replies
    1. Hi Andrea - I'm so happy you liked the cake. Yes, the cake is very good without the frosting, but I hope you give it a try sometime with the frosting - it takes this cake from yummy to outstanding.

      :)
      ButterYum

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  84. Have you ever cooked the cake using two round pans?
    Thanks! :-)

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    1. I haven't, but if I were to give it a try, I'd bake one batch of batter in one 8-inch round cake pan. Let me know how it works out for you.

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  85. I made this cake last week, 1st time ever making banana cake. This was absolutely delicious!!! Super fantastic!!! Extremely moist, very fluffy!!! I wanted to run out right then and there and buy more bananas to make again and again and again. I am making again today for my family, and I know they will love it as much as me. Thank you so much for posting and sharing. I took forward to making more of your recipes =)
    God Bless

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  86. Hello. I am making it right now. Its in the oven. Very simple. Smells delicious. Can't wait for it to come out! Yummy! :) Thank you!

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  87. I just made this and it turned out fantastic!!! Love it!!!

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  88. I made the cake and it didn't come out so well :( I did add two extra bananas so Idk if thats what make the cake a fail. The outside over cooked and the inside kept wet and it cooked for well over an hr. HELP!! I want to succeed at this yummy recipe!! :)

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    1. Yes, if you added two extra bananas, that means you DOUBLED the amount called for in the recipe, which would definitely make the cake too wet. Make the recipe with the recommended 3/4 cup of mashed bananas and I think you'll have much better success.

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  89. Hi There! making this tomorrow, do you think I could substitute whole milk for heavy cream in the frosting? I don't want to make another trip to the store if I don't have to : ) Thanks!

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    Replies
    1. Hi Elissa - You sure can! But add a tad less milk to begin with - you can always add more if you need to.

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  90. I tried this yesterday. The cake was delicious but the frosting was awful. WAY too sweet. :-(

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    Replies
    1. Too bad... most people love it, but then again, everyone's taste is subjective - glad you liked the cake though.

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  91. Anyone ever try cupcakes?

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  92. I've got mine in the oven right now, I doubled the recipe in a 9x13 pan. I'll let you all know the results!

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  93. ~ Thank you for this simple, delicious recipe, this one is a keeper.

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  94. This is in the oven as I type. I had 3 small overripe bananas just sitting here waiting to be turned into something yummy - I don't think I'm going to frost it though, maybe just a powder sugar glaze after it cools...
    Thanks for the recipe!

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  95. Hello, can I add walnut or coconut flakes to this recipe and not compromise the fluffiness of the cake. If so, which would you recommend (walnut or coconut flakes) and how much should I add . thanks.

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    Replies
    1. Actually, it's a pretty dense cake. I don't know how adding walnuts or coconut to the cake batter would work out so I'd suggest adding them to the frosting - they would look nice sprinkled on top.

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  96. Oh my goodness this looks so good! I cannot wait to try it!!!!! Grabbed your button :)
    Girlfriends Are Like Shoes

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  97. cindie9962@verizon.netMay 30, 2012 at 3:48 PM

    This was soooooo good and very moist. I doubled it, it came out great...I'm going to make it again and I think I'm going to add crushed pineapple. Will let you know how it turns out.

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  98. This comment has been removed by the author.

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  99. Came across your website and this recipe by accident and am really looking foward to trying itWhen I was about 8 years old when my family and I went to the States for Christmas. We tried a banana cake made by Sara Lee and your photo reminds me of this cake (no disrespect Sara Lee or yourself). I always remember the taste and consistency but have never been able to make a cake quite like it. I always find banana cake and bread a little too heavy and dense in flavour and texture. I have bought some bananas especially so that I can make it tomorrow by which time they should be super ripe. I will let you know the outcome once made. I now live in Spain where they sell bananas from the Canary Islands. These are much sweeter than the bananas you buy from overseas.

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  100. I just made this today!! OMG!! amazing! Think I'll make another tomorrow with the two leftover bananas for a baby shower :) thanks for sharing

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  101. Well I made this last night with Canary Island bananas and it is simply delicious. Just had another 2 pieces (well it was going to be just one) and even better the next day. The icing works really well with it. Definitely on my do again list! Thanks for sharing it.

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  102. My Lord that looks spectacular!!! I have only had banana bread before and I was hooked, I can only imagine what this will do to my taste buds! I have one question though, I am sure the sour cream plays a vital part in this to die for spector, but where I live, sour cream isn't found easily, is there an alternative I could use or will anything other than sc compromise the flavor?

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    Replies
    1. Great question - Do you have access to Creme Fraiche? That would be a great substitution. If not, try Greek Yogurt. If you can't get greek yogurt, try straining regular yogurt.

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    2. Thanks for replying so quickly!! No luck with Creme Fraiche or Greek yoghurt so I will go with straining the good old plain yoghurt..I am sure it will turn out yummylious!!! Thanks again for the quick reply :)

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  103. Hello! This is in te oven right now... But I wondered how long it needs to bake when doubled into a 9x13glass pan a 350????

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    Replies
    1. It's been so long since I've doubled the recipe that I don't recall, but I'll guess 5-10 extra minutes. Test with a toothpick in the center like you would with any cake.

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  104. This was absolutely delectable! My husband was bragging about it to his friends. Thanks for the wonderful recipe! :)

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  105. Thanks for this recipe my husband loves it! I halved the sugar for frosting it tasted fine just a little bit runny. I'll have to adjust the frosting next time :)

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  106. Do you use unsalted butter or regular butter?

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    Replies
    1. Hi. Great question - I generally use unsalted butter in all my recipes. I should note that in this particular recipe there's so little butter used that you'd be fine to use salted if that's all you have on hand. I'm glad you asked though - I'll revise the recipe right away.

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  107. HELP! I just made the cake today and it was flat and dense. I followed the recipe to the "T". But I did bake it in a glass pan and it took 35-40 minutes before it was done. It rose great while in the oven and fell flat when cooled. And when I cut into it, it was fluffy at the top and dense almost banana gummy at the bottom half.

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    Replies
    1. Well, the finished cake should be kind of dense and kind of flat, but it shouldn't be gummy. If your cake fell in the middle, it wasn't done baking. Did you test the center with a toothpick before taking it out of the oven? Your oven might run a bit on the cool side, in which case you could try one of the following suggestions: raise the oven temp by 25F, switch to a metal pan, or simply increase the overall baking time. I do hope you'll give it a try again - it's a recipe well worth mastering :).

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  108. Cool,thanks! I'm making this today =)

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  109. this. was. SO. good. THANK YOU for posting! My husband and I both loved it!

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  110. I made this last night minus the icing, and it was delicious!! Thank you so much for the recipe! It's a keeper for sure!!
    Hugs,
    Sami
    PS. I subbed greek yogurt for the sour cream. :)

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    Replies
    1. I'm so glad you let me know about the greek yogurt - I can't wait to give it a try. Thanks!!

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  111. Great that you linked in, thanks. have a good one

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  112. What a fantastic recipe, and very easy too. Mine wasn't tall, but it wasn't at all heavy. We haven't iced it yet, but took a tiny corner while hot and it was TDF. Can't wait to ice it.

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  113. This was so easy and so delicious :) Can't wait to 'ripen' my bananas for another batch!!

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  114. So moist and delicious!!! Can't wait to make some more!! Thank you for posting!! :)

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  115. Just made this the other day and it came out super yummy! I didn't make the icing since I didn't have all the ingredients but made a cream cheese frosting instead. It doesn't have the same texture of a regular cake so that's what might throw some people off. It's still moist and absolutely delicious!

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  116. I made this cake in 2, 6" round cake pans. It wasn't quite enough batter for those pans, but I was cutting them in half and layering them together anyways. The cake was incredibly moist and delicious! I used fat free sour cream since that was all I had, and it turned out fine. I used a vanilla pudding for the filling, peanut butter cream cheese icing, and topped it with a pretty sprinkle of crushed vanilla wafers and banana slices. One thing to note: the bake time in my oven turned out to be closer o 30 minutes.

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    Replies
    1. Oh yes, it's always best to adjust the bake time when you use a different pan size than what is called for in the recipe. So very glad you liked the cake - wish I could have seen it :).

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  117. I made this for my husband's birthday, and we all had second helpings! I couldn't find the vanilla paste, so added a little extra vanilla extract to the icing.

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    Replies
    1. That'll certainly do the trick.

      Here's the general rule for substituting vanilla:
      1 vanilla bean =
      1 tablespoon vanilla powder =
      1 tablespoon vanilla bean paste =
      1 tablespoon pure vanilla extract



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  118. Butter yum indeed! These look delicious! Delighted to find your blog though the linky party at This Week's Cravings.

    Stacy

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  119. Hi! I just came across your blog and this recipe looks amazing. Just happen to have two overripe bananas sitting on the counter basically screaming to be made into this cake :) I love that it only has 4 tbsp of butter. Win for my waistline, too!

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  120. Hello,

    I have made this several times and frankly it was fabulous. Although I tweeked it to my taste and it came out moist and dense just the way I like it.

    Thank you for sharing! Love visitng your blog, Elizabeth

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    1. Hi Elizabeth - so glad you like the cake, and I'm even happier you were able to adjust the recipe to suit your taste. Way to go!! Come back for a visit anytime :).

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  121. This was yum! I used it to make a monkey cake for a first birthday party and it was great! There's just a few pics in this post, but since you did all the work posting the recipe I wanted to share: http://normalactivities.blogspot.com/2012/09/welcome-to-jungle.html

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    1. I'm so impressed - Bravo! So glad you liked the cake too!!

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  122. Just made this for a party tonight. I haven't tried the cake yet but the frosting is AMAZING!!! This will be my go to frosting. Thanks for sharing! -Danielle

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  123. Mine didn't come out fluffy... I tried it twice, what am I doing wrong?

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    1. I'm afraid my photo might create an optical illusion, because this snack cake is not much more than an inch tall. It's also pretty dense because of the high moisture content, but it shouldn't be gummy or unbaked on the bottom. To test the cake for doneness, a toothpick should come out clean when poked in the center of the cake.

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  124. Just made the cake this morning, and for some reason my cake turned out flat. I am sure I followed the recipe exactly :( Any ideas as to why it might have fallen?
    Thanks
    Wendy

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    1. Hi Wendy - please describe what you mean by flat. The cake should only be an inch or so tall when it's baked. Did yours fall in the center? Is your baking soda fresh (less than 6 months old)?

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  125. Not a cream cheese fan, so I'm so excited to try this recipe! Vanilla bean frosti! Hooray!

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    1. Ugh.. same here on the cream cheese - you're going to LOVE the vanilla bean frosting!!

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  126. I tried this recipe and it is the kind of recipe that EVERYONE would love. It's soft and moist and banana-y...and the frosting was really special with the vanilla beans. Kids will beg for this to be made....and adults will crave this as a new comfort food. Good job! I'm adding this to one of my new favorites!

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  127. I just found this through Pinterest. And I love it! The best part, though, is I got it to look like your picture! Quite an accomplishment since I am a good, but messy baker!

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  128. It's in the oven now! I was looking for a reason to make peanut butter frosting :-) I made it with applesauce since my husband cant have dairy, I will let you know how it turns out. Your frosting will definitely be on the next cake cause I do have more bananas waiting to be used

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  129. I have tried this twice and both times it has turned out a little too "squishy". I'm not sure why, it might because there is too much banana. Either way I've always gotten great reviews on the bread. Did not use the frosting but instead did a simple, milk almond extract and confection sugar glaze with sliced almonds on top.

    I love a good moist cake, but this turned out a little too moist. All in all it a good/easy/quick recipe

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    1. Hi Jenna - here's a suggestion or two. Are you using an 8x8 pan? You might want to decrease the amount of banana. Also, try baking in the "lower middle" shelf of your oven. If you're not sure whether your oven is heating to the correct temp, get an oven thermometer - a very inexpensive and invaluable piece of kitchen equipment.

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  130. This cake really is to die for!! It is so good! My friend and I are making another one... double the size! We are so excited! We can't stop eating it! Thank you so much for this wonderful recipe! I think I'm going to make this for all of my family, friends and coworkers... It's lovely!

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  131. This looks fantastic! Do you have any suggestions for making cupcakes with this recipe? Look forward to trying it very soon!

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    1. Hi Sarah - I'm sorry to say I don't. In my experience, cake recipes don't usually do well when turned into cupcakes (the leavening is off), so I'd probably avoid it.

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  132. This cake is wonderful. I always have ripe bananas and I've searched for a good banana cake recipe without any luck, but this is the one I've been looking for :-)
    I also like that it is for an 8x8 cake since it is just me and my husband.
    Thanks! Beth

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  133. Made this DELICIOUS cake last night ~ Holy YUMMY!!!!
    LOVED IT!!!!!!
    I do have a question, I did not have Vanilla Bean Paste, so I used 1tbs of pure vanilla extract in the frosting ~ it taste good, but think I used 2 much :)
    also do you know of a store that carries the paste? I'd love to try it.
    Thanks for your time & posting this recipe :)

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    1. Hi Veronica - great question. As a general rule of thumb, vanilla bean paste and extract can be equally interchanged (1 teaspoon paste = 1 teaspoon extract).

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  134. Made this cake....which came out incredible!! My only question is for the frosting, is the amount of butter the correct measurement?? It wouldn't cream with the sugar, it was as if there wasn't enough. I added more butter, and a lil more sugar til I got a good consistancy, it wound up being great....but was just wondering.
    Thanks!

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    1. So glad you like the cake. Yep, the amount of butter is correct, but by all means, sue more if you like :). Did you use the heavy cream?

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    2. I did!! But where it says cream the butter with sugar until smooth, it wasn't anywhere near smooth as it appeared there wasn't enough butter. I guess I can give it another shot, maybe I just need to beat it on a higher setting for much longer!! Thanks for the reply!!

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    3. Hmmm... let's figure this out. How soft was you butter? It should be soft enough that it holds it shape, but doesn't begin to separate. It should look like a cold stick of butter, but be easy to smoosh.

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  135. THANK YOU for the most wonderfully moist cake, the flavor of fresh bananas shines in this recipe. I made my own frosting and spread that over the cake just before serving and WOW... compliments kept on coming. This is definitely a keeper of a recipe and one that I will be making often :) Jocelyn

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  136. I wanted to love this recipe, but I did not. I had same trouble as other reviewers. Cake looked great when it came out of the oven, but as it cooled, it shrunk to about 1 inch thick. It was very heavy (dense and moist) not light and fluffy. It actually tasted more like banana bread than banana cake. I did not try the frosting the recipe.

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    1. The cake is only an inch thick so that turned out right. Too bad you didn't try the frosting - it totally makes the cake!

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  137. Could you make these into muffins/ cupcakes?!

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    1. I don't usually use cake recipes to make cupcakes because the leavening amounts almost never translate well and I really don't have the patience to figure out the necessary adjustments. HOWEVER, looking back through my previous replies, it seems I told someone that I did indeed use this recipe to make cupcakes and I reported the cupcakes turned out fine (frosting was used as a glaze). That was a year and a half ago, and I must say, I have absolutely no recollection of doing it. Go figure. If you decide to take a leap of faith, do report back. ;)

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  138. This cake is absolutely fabulous!!! And every time I make it , it never lasts long!

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  139. Dear Butter Yummmmmmmmmmmmm,
    I want to make this amazing sounding cake for my Bunco ladies this next week...(oh, my, I barely have time for bananas to ripen to the right point) and am wondering this...
    will this cake, doubled, work cooked in a bundt pan and use the wonderful icing as more of a glaze by thinning it out some with milk.? If not, I can make a sheet cake but thought the bundt would serve better.
    Thanks for your recipe....and help.
    xo bj

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    1. Hi BJ - so nice to hear from you today. I'm sorry to say I don't think this cake would translate well to a bundt shape. It's a very dense, moist cake (which only bakes up to about an inch or so tall). I'm afraid a bundt or tube shape is too tall for the cake to bake the whole way through.

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    2. Ooops, I forgot to mention that I can purchase old bananas at a discounted price in my local grocery store, and I've seen old bananas marked down in a convenient store in another state. Might be worth your time to call a few places that you don't normally shop at to see if they have any.

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  140. LOVED this cake sooo much and had sooo many amazing compliments on it when I brought it to work last week. I linked to this post on my new blog www.pinningfrenzy.blogspot.com.

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    1. Hi Nichole - so glad you liked the cake - it's definitely a crowd pleaser. I hope you'll get a chance to try the vanilla bean frosting sometime - it's beyond perfect as far as being the perfect compliment for the banana cake.

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  141. Are these measurements metric? as I see its an American recipe. Cheers.

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    1. This recipe is not metric. It is an American recipe. There are online calculators that can translate the measurement to metric for you.

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  142. I m a college student so I don't get to bake as much as I would like to and it has been awhile since I made a cake. I love this recipe! Its so simple and when I finished the result was a beautiful golden-brown, fluffy cake. I didn't have enough ingredients to make icing. Keep baking! :)

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    1. I'm so glad you liked it. When you get a chance, definitely make the frosting - it makes the cake!

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  143. made this! It was awesome...thank you for a great recipes

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  144. I have made this cake 4 times! It is always a hit. It is excellent!

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  145. My goodness, I cannot wait to try this, soon I hope. Thanks for sharing with everyone.

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  146. I just made this cake, but tried to half it to make a smaller cake. It came out a little dense, (my fault) probably because of the whole egg, but still good. I also think it would be great to add a few walnuts. This is a good way to use ripe bananas.

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  147. Made it 4 days ago, ate it and making it again today.

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  148. Do you have a pinterest button so I can pin directly from the recipe? I saw you had a follow me on pinterest but not the pin button.. i did look but didnt see it, banana cake recipe looks delish, thanks

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    1. Hi Lesley - I'm not sure what you mean. When I pin a photo, I use the pin it button that I installed on my bookmark toolbar. Directions are available on Pinterest. Here's a link:

      https://pinterest.com/about/goodies/

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  149. This looks SO yummy -- I can't wait to make it :) Thanks!

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  150. Can you make this in crockpot??

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    1. I honestly don't know. I know there are some recipes out there for cakes baked in crock pots, but I've never tired them personally. If you give it a try, please stop back and let me know how it turned out.

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  151. I just made the cake and it's cooling. For the frosting, I don't have whole milk here. Can I use 2%?

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    1. The frosting ingredient call for heavy cream, but you can certainly use 2% milk - you'll probably need less than the amount called for.

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  152. Seriously! This cake is to die for! Just made it with the icing...although my icing is thicker than the recipe called for, sooo delicious.

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  153. I am making this right now! I am not a baker, but this was to yummy looking to pass up. Fingers crossed that I do it right! ;)

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  154. Yum! Can't wait to try this one!

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  155. I'm going to be the thousandth person to compliment you on this recipe. My brutally honest boyfriend took one bite and told me it was awesome. Also, the frosting did indeed look questionable (i.e., thick and dry) when I was creaming the sugar and my admittedly-cold butter, but after adding half/half and vanilla -- WOW! What a lovely frosting.

    Thanks so much!!

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