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.

:)

To Die For Banana Cake with Vanilla Bean Frosting

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 butter, softened

2 mashed super ripe bananas (about 3/4 cup)

1 teaspoon pure vanilla extract 

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

Frosting:

2 tablespoons butter, softened

1/4 cup heavy cream

1/2 teaspoon vanilla bean paste (or equal amount of pure vanilla extract)

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.