A few weeks ago, I found this recipe on Pinterest and I had honestly been thinking about it ever since. Last Wednesday, I was having my friends over for dinner so I decided I should probably make it then so that I would have people to help me eat it (and not devour it all myself and become the size of a house). Other then the fact that it tastes like heaven, the best thing about this cake is you can make it in very little time. Like I got home from work at 5:30 and my friends were coming at 7 and I had enough time to fluff my house, make this cake, and prepare the mango salsa that went with my dinner by the time they got here. That’s what I call efficient, people.
This recipe makes enough for an 8X8 pan, but I didn’t have that so I doubled it for a 9X13 pan which worked well
- 2/3 cup sugar
- 1/2 cup sour cream
- 1 egg
- 2 tbsp unsalted butter, softened
- 2 mashed super ripe bananas (my bananas were not ripe enough yet so I compensated by adding a little more sugar when the batter didn’t taste sweet enough for my liking)
- 1 tsp pure vanilla extract (I added a touch more because I always add a touch more vanilla. It is one of my hard and fast baking rules.)
- 1 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- 3/4 tsp vanilla extract (the original recipe calls for 1/2 tsp vanilla bean paste but I surely didn’t have that and was also out of regular vanilla beans. Regular vanilla extract worked just fine. Also, please don’t buy imitation vanilla. That’s gross.)
- 1 1/4 cup powdered sugar
Preheat oven to 375 (350 if you are using a glass pan). Cream together sugar, sour cream, egg, and butter. Mash up your bananas and add those and the vanilla. Mix in flour, salt and baking soda and pour into a greased 8X8 pan. Bake for 20-25 minutes until a toothpick inserted in comes out clean.
Cream butter and sugar. Slowly add cream and then vanilla and mix until smooth. Spread on cake once it is cool.
Just make it and you can thank me later.