Banana Cake with Vanilla Bean Frosting

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Oh my gosh guys, I can not even begin to guess how many times I have made Banana Cake with Vanilla Bean Frosting since I found this recipe.

It is currently my daughter’s favorite, and she has requested it weekly.  We no longer wait for bananas to get over-ripe at home, we buy them at the store, you can find them wrapped in plastic wrap, usually labeled “baking bananas” they are often very steeply discounted too!

The banana cake itself is homey and comforting, we have made it several times like a snack cake, without the frosting. It truly is good enough to stand on its own. But the vanilla bean frosting makes this cake a little fancier than your typical snack cake and makes it totally company-worthy.  The fragrant vanilla bean buttercream frosting perfectly complements the banana cake, and I love the pretty little flecks of vanilla bean seeds.

I would think an unfrosted banana cake would also freeze wonderfully if you would like to make it in advanced. In my house, the cake barely cools without everyone hacking into it, but I am planning on adding this recipe to my next freezer baking day.

Jennifer Morrisey

Banana Cake with Vanilla Bean Frosting

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Ingredients Method

Ingredients

  

Cake:

• 2/3 cup sugar
• 1/2 cup sour cream
• 1 large egg room temperature
• 2 tbsp unsalted butter softened
• 3/4 cup mashed super ripe banana
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking soda

Frosting:

• 2 tbsp unsalted butter softened
• 1 1/4 cups confectioner’s sugar sifted
• 1/4 cup heavy cream
• 1 Seeds from vanilla bean
• Instructions

Method

 

FOR THE CAKE:

1. Preheat the oven to 375° F .
2. 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.
3. Pour into an 8×8-inch pan that has been sprayed with baking spray.
4. Bake at 375° F for 20-25 minutes until a toothpick inserted in the center comes out clean.
5. Cool completely before frosting.

TO MAKE FROSTING:

1. Cream butter and confectioner’s sugar together until smooth.
2. Slowly add the heavy cream and vanilla seeds; stir until smooth.
3. Spread on cooled cake.

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Recipe adapted from Butteryum