This recipe is a Pinterest creation! I pinned it and then I made it! (original recipe here) Yay for me! But more importantly, yay for all of us, because some of you are gonna make this lovey of a cake and then you'll be as happy in your tummy as I was when I was eating it.
I don't know if anyone else recalls a banana cake made by Sara Lee. Sara Lee sells different items regionally. Well waaaay back in the day, they made some frosted cupcakes and a banana cake, and both of these offerings were divinely delicious. This banana cake reminds of that banana cake, and it's a taste I never thought to have again.
I was a teensy dismayed when I baked the cake and took it out of the pan. It's a bit...flat. Not a tall rise, as there is only one egg and not much rising agent. If you wanted some tall, fluffy creation, you'd have to double the recipe and make it into a layer cake, which would not be hard at all to do.
But the smallness of it...that's ok. It really was perfect. Moist and banananey. The kicker of this cake though, IS THE FROSTING. Oh the frosting. Do you see those little specks? VANILLA BEAN, my friends. You can use either straight vanilla, or vanilla paste or a vanilla bean. I had a bean, so I used a bean. And this frosting, oh MY GOODNESS, this frosting. It's just incredible. I walked in to see my family and a couple of our close friends, who were over for the evening, and said (after I had sneaked a bite) "I don't want to brag, but this cake is going to BLOW YOUR MIND." (and they all agreed with me because they are very nice.)
But really! Julia took a bite and then did a doubletake. My friend asked for seconds. ANDREW ATE IT happily and he doesn't like cake, remember?
This cake was utterly delightful, (which as some of you know, that's my favorite word, next to awesome) and is pretty much the highest praise I can bestow upon something. I'm going to stop going on and on and just give you the recipe.
Banana Cake with Vanilla Bean Frosting (via Butteryum)
2/3 cup sugar
1/2 cup sour cream
2 tablespoons unsalted butter, softened
2 mashed super-ripe bananas (about 3/4 cup)
1 tsp vanilla extract
1 cup flour
1/4 tsp salt
1/2 tsp baking soda
2 tablespoons butter, softened
1/4 cup heavy cream
1/2 tsp vanilla bean paste (or the seeds scraped out of 1 vanilla bean, OR 1 tablespoon vanilla extract)
1 and 1/4 cup confectioner's sugar
Directions for cake:
Cake may be mixed by hand. Preheat oven to 375 degrees if using a metal 8 x 8 pan, 350 degrees if using a glass pan. Cream together butter, sugar, sour cream, and egg. Add vanilla and mashed bananas. Add flour, salt and baking powder ~ mix well. Bake for 20-25 minutes until a tester inserted in middle of cake comes clean. Cool completely before frosting.
Directions for frosting:
Cream butter and confectioner's sugar until smooth. Slowly add heavy cream, mix until smooth. Stir in vanilla until incorporated. Spread on cooled cake.
(Recipe may be doubled to fit a 9 x 13 pan.)
I can't wait until I can make this again!