How To Make Banana Cake with Vanilla Bean Frosting
This banana cake is a great way to make use of overripe bananas. It comes with a rich vanilla cream cheese frosting between layers of moist banana cakes.
Serves:
Ingredients
- 1â…“cupsgranulated sugar
- ¼cupunsalted butter,softened
- 1cupsour cream
- 2large eggs
- 1½cupsoverripe bananas,mashed, (from about 3 large)
- 2tspvanilla extract
- 2cupsall purpose flour
- 1tspbaking soda
- ½tspsalt
For Frosting:
- â…“cupunsalted butter,softened
- ¼cupheavy cream,plus 2 tbsp
- 1vanilla bean,seeds
- 2½cupspowdered sugar
Instructions
Cake:
-
Preheat oven to 350 degrees F. Butter a 13×9-inch baking dish, then set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment (or in a large bowl and using an electric hand mixer), cream together sugar and butter, then mix in sour cream and eggs. Occasionally scrape down bowl throughout mixing process.
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Stir in mashed banana and vanilla extract. Add the flour, salt, and baking soda then mix well.
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Pour batter into the prepared baking dish, spread into an even layer, and bake in the preheated oven for about 33 to 38 minutes until a toothpick inserted into the center comes out clean.
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Cool completely on a wire rack before frosting.
Frosting
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In the bowl of an electric stand mixer fitted with the paddle attachment (or using a mixing bowl and hand mixer), mix together butter, powdered sugar, and vanilla bean seeds.
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Slowly add in heavy cream and mix until smooth and fluffy. Spread over cooled cake.
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Store cake in the refrigerator in an airtight container. Let rest and room temperature a bit before serving.
Nutrition
- Calories:Â 259.48kcal
- Fat:Â 9.39g
- Saturated Fat:Â 5.60g
- Trans Fat:Â 0.22g
- Monounsaturated Fat:Â 2.49g
- Polyunsaturated Fat:Â 0.50g
- Carbohydrates:Â 42.23g
- Fiber:Â 0.78g
- Sugar:Â 30.60g
- Protein:Â 2.46g
- Cholesterol:Â 42.89mg
- Sodium:Â 136.34mg
- Calcium:Â 22.08mg
- Potassium:Â 102.29mg
- Iron:Â 0.75mg
- Vitamin A: 86.26µg
- Vitamin C:Â 1.59mg
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