Name: Banana Cake with Vanilla Bean Frosting Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20
Cuisine: American
Ingredients: 1⅓ cups granulated sugar; ¼ cup unsalted butter; 1 cup sour cream; 2 large eggs; 1½ cups overripe bananas; 2 tsp vanilla extract; 2 cups all purpose flour; 1 tsp Baking Soda; ½ tsp salt; For Frosting:; ⅓ cup unsalted butter; ¼ cup heavy cream; 1 vanilla bean; 2½ cups powdered sugar

Photos of Banana Cake with Vanilla Bean Frosting Recipe

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.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

1⅓cupsgranulated 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:

⅓cupunsalted 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.
Stir in mashed banana and vanilla extract. Add the flour, salt, and baking soda then mix well.
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.
Cool completely on a wire rack before frosting.

Frosting

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.
Slowly add in heavy cream and mix until smooth and fluffy. Spread over cooled cake.
Store cake in the refrigerator in an airtight container. Let rest and room temperature a bit before serving.

Nutrition

Calories: 259.48kcal
Fat: 9.39g
Saturated Fat: 5.60g
Trans Fat: 0.22g
Monounsaturated Fat: 2.49g
Polyunsaturated Fat: 0.50g
Carbohydrates: 42.23g
Fiber: 0.78g
Sugar: 30.60g
Protein: 2.46g
Cholesterol: 42.89mg
Sodium: 136.34mg
Calcium: 22.08mg
Potassium: 102.29mg
Iron: 0.75mg
Vitamin A: 86.26µg
Vitamin C: 1.59mg

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