Banana Cake with Vanilla Frosting
User Reviews
5
Banana Cake with Vanilla Frosting
Description
Banana Cake with Vanilla Frosting is made by creaming sugar, sour cream, egg, and softened butter, then blending in mashed bananas and vanilla extract. Dry ingredients of flour, baking soda, and salt are folded in just until combined to maintain a tender crumb. After baking until golden brown and a toothpick comes out clean, the cake is cooled completely.
The frosting consists of softened butter beaten with powdered sugar, milk, and vanilla extract to a smooth spreadable consistency. Once the cake is fully cooled, the frosting is evenly applied. Optionally, a dusting of cinnamon adds warmth and color to the finished cake.
This cake can be prepared in an 8x8 pan or doubled in a 9x13 pan for larger servings. It keeps well refrigerated and should be brought to room temperature before serving for best texture and flavor. It also freezes well for longer storage.
Room-temperature ingredients help batter mix smoothly. The cinnamon topping is optional but enhances presentation and taste. Prepared frosting covers the cake evenly and can be refrigerated until serving.
Ingredients
To make the cake:
- 2/3 cup granulated sugar white
- 1/2 cup sour cream
- 1 egg
- 2 Tablespoons butter softened
- 2 medium banana mashed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
To make the frosting:
- 2 Tablespoons butter softened
- 1 1/4 cups powdered sugar
- 2-3 Tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 baking pan with cooking spray and set aside.
- Using an electric mixer, beat together the sugar, sour cream, egg, and softened butter over medium speed until combined. Add in the mashed bananas and vanilla extract.
- Stir in the flour, baking soda, and salt by hand, mixing until just combined. Pour into the prepared baking dish and bake in the preheated oven for 22-28 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack.
- To make the frosting, beat the butter, powdered sugar, milk, and vanilla extract with an electric mixer until smooth. Evenly spread over the cooled cake and serve. I like to sprinkle the frosted cake with a little cinnamon for an extra boost of flavor and color, but this is optional! Refrigerate any leftovers.
Notes
- Double the recipe for a 9x13 baking dish.
- Use room temperature butter, sour cream, and egg for smoother mixing.
- Sprinkle cinnamon atop the frosted cake for added flavor and appearance.
- Prepare 1-2 days ahead; refrigerate covered and allow to warm before serving.
- Store frosted cake covered on the counter for up to 3 days or freeze up to 6 months.
- Thaw frozen cake at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 93mg | 4% |
| Potassium | 103mg | 2% |
| Sugar | 26g | 52% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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