You Will Love This Cake a BUNCH

We used to live in Northern CA where the grocery stores would bag up the freckled or single bananas and sell them for about 25 cents per pound. I bought a lot of bananas that way. It was a huge savings and I miss that they do not do things the same here in Southern CA. Believe me, I have asked!

So I end up buying extra bananas in hope of getting a few freckled ones. Now that I found this recipe I might just have to by an extra bunch!

To Die For Banana Cake

 

Ingredients:

• 1 1/3 cups  granulated sugar
• 1/4 cup  butter, softened
• 1 cup  sour cream
• 2 large eggs
• 1 1/2 cups  mashed overripe bananas (from about 3 large bananas)
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Frosting

• 1/3 cup butter , softened
• 1/4 cup + 2 Tbsp heavy cream
• 2 1/2 cups powdered sugar

OPTIONAL-seeds of one vanilla bean
Directions:

For the cake:

1. Preheat oven to 350 degrees.
2. Butter a 13 by 9-inch baking dish then set aside.
3. In a large bowl cream together sugar and butter then mix in sour cream and eggs. Occasionally scrape down bowl throughout mixing process.
4. Stir in mashed banana and vanilla extract.
5. Add the flour, salt and baking soda then stir without over mixing.
6. Pour batter into prepared baking dish, spread into an even layer and bake in preheated oven until toothpick inserted into the center comes out clean, about 33 – 38 minutes.
7. Cool completely on wire rack before frosting.

For the frosting:

1. Combine butter, powdered sugar and vanilla bean seeds in a bowl. Beat until creamy.
2. Slowly add in heavy cream and mix until smooth and fluffy.
3. Spread over cooled cake.
4. Store cake in refrigerator in an airtight container. Let rest and room temperature a bit before serving.

Quick Tip: add a slice of banana on top before serving.

Recipe and Photo courtesy of Jaclyn at Cooking Classy.

Recipe Source: adapted from Butteryum