Banana Cake with Vanilla Bean Frosting

This cake...let me just tell you...is delicious.

This frosting...let me just warn you...is amazing.

It is my new favorite frosting.

I will be using it in place of any other vanilla frosting.

Even store bought, which I really love.

It has heavy cream in it.

Enough said.

P.S. Lance had two pieces. In a row. That's how awesome this cake is.

 

 

Cake Ingredients:

2/3 cup sugar

1/2 cup sour cream

1 egg

2 tablespoons unsalted 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 Ingredients:

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

How You Do It

{Cake}

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.

{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.

 

 

I will never use milk again to make frosting. Never Ever. Only heavy cream for this mama. I can't even describe the amazingly creamy difference.

 

**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

 

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