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To Die For Banana Cake with Vanilla Bean Frosting (and a cake tip)

Patricia Reitz

There was a time when I used to reserve overripe bananas to make banana bread, that is, until I sampled this banana cake.  Now I find myself buying extra bananas just so I'll have an excuse to make this amazing cake.  The batter can be mixed, baked, cooled, and ready to frost in about an hour.  The recipe was given to me by a friend a number of years ago and I added my own delectable frosting to compliment it perfectly - it's a flavor marriage made in heaven!  It's simply out of this world and you simply must give it a try.  

Note:  the photo above is a little deceiving - this is a "snack cake", meaning it's only about an inch tall, but I promise, the flavor will more than win you over.  Also, don't miss my tips below to ensure your cake bakes without a big hump in the middle and releases from the pan perfectly.

Items used to make this recipe:

To Die For Banana Cake with Vanilla Bean Frosting

Printable Recipe  makes one 8x8-inch pan (double recipe for a 9x13-inch pan)



  • 2/3 cup sugar

  • 1/2 cup sour cream (or greek yogurt)

  • 1 large egg

  • 2 tablespoons unsalted butter, softened

  • 3/4 cup mashed super ripe banana (about 2)

  • 1 teaspoon pure vanilla extract (please use the good stuff - this one is my favorite)

  • 1 cup all purpose flour

  • 1/4 teaspoon fine salt

  • 1/2 teaspoon baking soda



To make cake (is easily mixed by hand):

  1. Preheat the oven to 375F (see note below).

  2. Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.

  3. Add mashed bananas and 1 teaspoon vanilla extract.

  4. Add flour, salt, and baking soda; mix well.

  5. Pour into an 8x8-inch pan that has been sprayed with this baking spray.

  6. Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.

  7. Cool completely before frosting.

To make frosting:

  1. Cream butter and confectioner's sugar together until smooth.

  2. Slowly add the heavy cream and vanilla bean paste; stir until smooth.

  3. Spread on top of cooled cake. Cake can be served at room temperature, but we like it best chilled.


  • Vanilla bean paste is awesome stuff - you can find it at gourmet groceries or you can order it online. Here's the general rule for substituting vanilla: 1 vanilla bean = 1 tablespoon vanilla powder = 1 tablespoon vanilla bean paste = 1 tablespoon pure vanilla extract.

  • Bake at 350F if using a glass pan.


  • To ensure the cake bakes without a hump, wrap the cake pan with insulated baking strips. I wouldn't dream of baking a cake without them!

  • To ensure the cake releases from the pan perfectly, spray the pan with Baker's Joy. Again, I don't bake without it!

See how nice and even the insulated baking strips made the cake? No hump!! Happy-Happy.

See how perfectly the Baker's Joy helped the cake release from the pan? Again, Happy-happy! Glad I could share a couple of awesome tricks with you. Happy Baking!