To Die For Banana Cake with Vanilla Bean Frosting

By • October 3, 2012 • 2 Comments


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Author Notes: My most popular recipe to date with over 200,000 hits on my blog, 75,000 hits on foodgawker... it's been tumbled and stumbled and pinned countless times. You'll find yourself buying extra bananas just so you have an excuse to make this amazing snack cake.ButterYum

Makes one 8x8 pan

To Die For Banana Cake

  • 2/3 cups granulated sugar
  • 1/2 cup sour cream
  • 1 large egg
  • 2 tablespoons unsalted butter, room temperature
  • 3/4 cups mashed super ripe bananas
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup all purpose flour
  • 1/4 teaspoon fine sea salt (or table salt)

Vanilla Bean Frosting

  • 2 tablespoons unsalted butter, room temperature
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla bean paste (or equal amount of pure vanilla extract)
  • 1 1/4 cup confectioner's sugar
  1. 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.
  2. 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.
  3. Note - Bake at 350F if using a glass pan. Recipe may be doubled (bake in a 9x13 pan).

Comments (2) Questions (0)

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over 1 year ago Jean Leidinger

Might be helpful to know how much flour to use....

Button-butteryumcopy

over 1 year ago ButterYum

Thanks - it's 1 cup of all-purpose. I keep trying to edit the recipe, but it's not showing up for some reason.