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

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 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:

(affiliate links)

• high quality pure vanilla extract https://amzn.to/3sSAaBM

• high quality pure vanilla bean paste https://amzn.to/3TU3RhT

• baker's joy https://amzn.to/3NsVGH3

• professional rectangular pan https://amzn.to/3T0TZBI

• professional square pan https://amzn.to/3SZNFdQ

• insulated baking strips https://amzn.to/3SFoUUY

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To Die For Banana Cake with Vanilla Bean Frosting

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

Printable Recipe  

Ingredients

Cake:

• 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

Frosting:

• 2 tablespoons unsalted butter, softened

• 1 1/4 cups confectioner's sugar, sifted

• 1/4 cup heavy cream

• 1/2 teaspoon pure vanilla bean paste (I like this one)

Directions

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.

Note

• 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.

IMPORTANT TIPS

• 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!

Pomma-Panna Cotta

I hope everyone had a wonderful Christmas.  On to the New Year!

Our family typically stays in on New Year's Eve.  We enjoy a variety of yummy treats and watch the ball drop in Times Square from the comfort of our home.  

Whether you're entertaining guests, or enjoying a quiet night in, this pomegranate topped panna cotta is sure to please. We'll enjoy this dessert one last time before we start what Hubby calls our "Mass Reduction Plan" on Jan 1.  Don't be fooled by the impressive presentation - this recipe is deceivingly simple to prepare.  Each layer needs to chill for 3 hours, so plan accordingly. 

Pomegranate Panna Cotta

serves 6-8

Printable Recipe

Ingredients

Panna Cotta Layer:

• 2 tablespoons water

• 1 1/4 teaspoon gelatin

• 2 cups heavy cream

• 1 1/4 cups whole milk

• 1 teaspoon pure vanilla extract

• 1/2 cup sugar

Pomegranate Layer:

• 1 1/2 teaspoon unflavored gelatin

• 1/4 cup boiling water

• 1 cup pomegranate juice

• 1 teaspoon sugar

• fresh pomegranate seeds for garnish

Directions

To make panna cotta layer:

1. In a small bowl, sprinkle gelatin over water and allow the gelatin to soften for 10 minutes.

2. In a medium heavy-bottomed saucepan, heat milk, cream, and sugar together just until it starts to boil.

3. Remove from heat and add the softened gelatin mixture; stir until completely dissolved.

4. Stir in vanilla and distribute evenly into serving dishes.

5. Chill for 3 hours before making the pomegranate layer.

To make pomegranate layer:

1. Bring water to a boil; add gelatin and sugar; stir to dissolve completely.

2. Add pomegranate juice; cool mixture for 15 minutes before pouring on top of panna cotta layer.

3. Chill for another 3 hours.

4. Garnish with fresh pomegranate seeds and serve.

Notes

• If using bottled pomegranate juice, don't shake the bottle - the sediment that settles at the bottom of the bottle can make the juice cloudy. 

• Also, don't be tempted to unmold this panna cotta recipe - it's very soft and is supposed to be served in a pretty glass.