Banana Cake with Vanilla Bean Frosting

By KitchenGnome

Double recipe for a 9 x 13 inch pan.

Ingredients

• Cake:
• 2/3 cup sugar
• 1/2 cup sour cream (or greek yogurt)
• 1 large egg
• 2 tablespoons unsalted butter, softened
• 3/4 cup mashed super ripe banana (about 2)
• 1 teaspoon pure vanilla extract (please use the good stuff - it makes all the difference)
• 1 cup all purpose flour
• 1/4 teaspoon fine salt
• 1/2 teaspoon baking soda
• Frosting:
• 2 tablespoons unsalted butter, softened
• 1 1/4 cups confectioner's sugar, sifted
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla bean paste (see below)

Preparation

Step 1

1.Preheat the oven to 375F (see note below).
2.Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.
3.Add mashed bananas and 1 teaspoon vanilla extract.
4.Add flour, salt, and baking soda; mix well.
5.Pour into an 8x8-inch pan that has been sprayed with baking spray.
6.Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.
7.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 bean paste; stir until smooth.
3.Spread on top of cooled cake. Cake can be served at room temperature, but we like it best chilled.

Note:
•Vanilla bean paste is awesome stuff - you can find it at gourmet groceries or you can order it online. 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.
•Bake at 350F if using a glass pan.