Banana Cake with Vanilla Bean Frosting – light and fluffy banana cake with a delicious vanilla bean frosting! The perfect afternoon snack!
Remember how a few short days ago I told you that we go through 27 bunches of bananas a week?
Well, that very day my 2 year old, who has been known to kill 4 bananas in the time it takes me to shower, decided he doesn’t like bananas anymore.
Coincidentally, that was also the day I went to Costco and bought a huge bag.
I can’t even remember the last time I had bananas so ripe that I was forced to bake with them! I took full advantage of the situation and made this fantastic little banana snack cake.
Ingredients
- 4 tablespoons unsalted butter
- ⅔ cup sugar
- ½ cup sour cream – you can substitute plain Greek yogurt
- ¾ cup mashed very ripe banana – about 2 bananas
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups powdered sugar
- ½ vanilla bean, seeds scraped from the bean, or ½ teaspoon vanilla bean paste
- ¼ cup heavy cream or milk
Instructions
- Preheat oven to 375F. Line a 9×9 square pan with parchment.
- Cream together butter and sugar until light in color and fluffy. Add in sour cream, mashed banana, egg, and vanilla. Beat until combined.
- In a separate bowl, sift together flour, salt, and baking soda.
- Add dry ingredients to wet ingredients and beat until just combined.
- Pour mixture into the prepared pan. Bake in preheated oven for 22-26 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
- To make the frosting, beat butter and powdered sugar together; add vanilla bean seeds and salt. Slowly add heavy cream, one tablespoon at a time, until the frosting reaches the desired consistency.
How Long Is Banana Cake Good For?
This banana cake will be good at room temperature for about 2 days. Make sure to cover it tightly to keep it as fresh as possible.
You can stretch the time it’s good for by putting it in the fridge for up to 4 days. The fridge will dry it out a little so make sure it’s in an airtight containers, like these super airtight glass containers.
If you refrigerate it, I would let it sit at room temperature for 20 – 30 minutes before serving just to get the chill off.
More Banana Recipes
- Banana Muffins with Nutella Swirl
- PB&J Banana Bread
- Banana Cream Pie
- Banana Pudding
- Cream Cheese Banana Bread
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Banana Cake with Vanilla Bean Frosting
from Baked Bree
Ingredients
For the banana cake:
- 2 tablespoons unsalted butter, at room temperature
- ⅔ cup sugar
- ½ cup sour cream
- ¾ cup mashed very ripe banana, about 2 bananas
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
For the vanilla bean frosting:
- 2 tablespoons butter, at room temperature
- 1 ¼ cups powdered sugar
- ½ vanilla bean, seeds scraped from the bean, or ½ teaspoon vanilla bean paste
- pinch of salt
- ¼ cup heavy cream or milk
Instructions
To make the cake:
- Preheat oven to 375F. Line a 9x9 square pan with parchment (or butter and flour).
- Cream together butter and sugar until light in color and fluffy. Add in sour cream, mashed banana, egg, and vanilla. Beat until combined.
- In a separate bowl, sift together flour, salt, and baking soda.
- Add dry ingredients to wet ingredients and beat until just combined.
- Pour mixture into the prepared pan. Bake in preheated oven for 22-26 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
To make the frosting:
- Beat butter and powdered sugar together; add vanilla bean seeds and salt. Slowly add heavy cream, one tablespoon at a time, until the frosting reaches the desired consistency.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 145mgCarbohydrates: 44gFiber: 2gSugar: 27gProtein: 4g
Lisa @ The Cooking Bride says
It’s hit or miss with bananas at my house. Some weeks I am making multiple trips to the store to buy more and some weeks no one touches them and they go ripe. This is a great alternative to plain old banana bread!
Deborah says
We rarely have bananas go bad anymore, because my son is the crazy banana eater. But I’m thinking I need to buy extra to make this – love that frosting!!
Pam @ The Meltaways says
I almost never buy bananas because they always go bad, but this gives me the perfect excuse! Yum!
Rachel Cooks says
I looooooove banana cake. Looks delicious!
Cassie says
We rarely have leftover bananas but I do love baking with them when we do. This cake sounds so great…and the vanilla bean frosting is perfect!
yummychunklet says
Definitely making this soon! I have a bunch of bananas about to go bad!
Georgia @ The Comfort of Cooking says
There’s no cake I love more than one with simple flavors, just like this gorgeous banana cake you made! Lovely recipe, thanks for sharing!
Katrina @ Warm Vanilla Sugar says
I love how simple this looks! Yum!
Katrina @ In Katrina's Kitchen says
I rarely have bananas to bake with either :) but this will be a good one to keep in mind. It looks perfect!
Blog is the New Black says
Sounds awesome!