Banana Cake

I always buy lots of bananas with such great intentions of making smoothies, putting them in cereal, eating them as a snack.  But it seems my family has other go-to snacks, which always leaves us with extra, browning, bananas.

Problem?  I think not, since finding this delicious cake recipe from Butter Yum.  In fact, I now find my self buying an extra banana or two in the "hopes" that if we don't eat them all I will have to make "something" with them. We can't let them go to waste...ok twist my arm I will make this amazing banana cake!  Anyone else like me...thinking you've "tricked" yourself into having to bake or eat something yummy?  Oh, the games we play :)

Anyways, I found this recipe and had to try it since I LOVE banana cake.  One of my favorite bakery's, Icing on the Cake, makes an amazing banana cake, that they are known for, and I figured if I can make a banana cake at home that even resembles the one from the bakery...I am going to be a happy girl!  Did it work?  Well, let's just say, if you could see me you could see how big my smile is!  This banana cake is delicious and I definitely recommend trying this out with your "left over" bananas!

I have made this cake twice now.  The first time I followed the recipe exactly (I always do that the first time I make a recipe, so I know what it is supposed to taste like) then after that I make tweaks depending on what sounds good to me.  The second time I made this I used low fat milk in the vanilla buttercream frosting instead of the heavy whipping cream in the instructions (trying to shave a few calories).  Obviously the whipping cream was better, but if you use a lower fat milk do not use as much as the directions say, otherwise it will be too runny.  Just add a little at a time until you get the consistency you are looking for.  Next time I am going to try to use a whole wheat flour and other tweaks to see if I can make a "healthy" cake.  If it is good...I'll be sure to let you know.

Enjoy and when you make it...eat a piece for me :)

Instructions:

Cake:
2/3 cup sugar
1/2 cup sour cream
1 egg
2 Tbs butter, softened
2 mashed, super ripe, bananas (about 3/4 cup)
1 tsp pure vanilla extract
1 cup flour
1/4 tsp salt
1/2 tsp baking soda

Frosting:
2 Tbs butter, softened
1/4 cup heavy whipping cream
1/2 tsp pure vanilla extract (or vanilla bean paste, if you have it)
1 1/4 cups powdered sugar


For the cake:
Preheat oven to 350.   Cream sugar, sour cream, egg, and butter together (can be easily mixed by hand).  Add in the bananas and vanilla until incorporated. Add in the dry ingredients and mix well.  Pour into a greased 8x8 glass pan and bake for 20-25 minutes or until toothpick inserted in the middle comes out clean.  (I love moist cakes, so I get it out on the early side).  Then cool completely before frosting, so the frosting doesn't soak into the cake.

For the frosting:
While cake is setting cream butter, cream, vanilla and slowly add the powdered sugar until smooth. Then spread on cooled cake.

Note:
bake at 375 if you have a metal pan
recipe doubles well to fit a 9x13 pan

Eat and enjoy! Pin It Now!