Super Moist, Super Easy, Super Delicious Banana Cake with Vanilla Bean Frosting

I've made lots of desserts with bananas but truthfully I've never baked a banana cake. I saw this amazing picture on Pinterest of a multi-layered Banana Chocolate Chip Cake, but I wasn't in the mood to make a fussy layer cake. I wanted something more simple; something I could just whip up by hand, bake, frost and be done. This recipe is fast, easy and definitely delivers the banana flavor. The cake is super moist and the vanilla bean frosting compliments it perfectly. This is the perfect slice of Banana Cake....

Don't you wanna take a bite....

Super Moist, Super Easy, Super Delicious Banana Cake with Creamy Vanilla Bean Frosting
Adapted from Butteryum
Makes one 8x8 or 9x9 cake
Serves 8-9

Cake Ingredients:
2 over ripe bananas, mashed (about 3/4 cup)
**make sure you use OVER ripe bananas, you want them to be almost black, this is key to the banana flavor in this cake
2/3 cup granulated sugar
1/2 cup sour cream, room temperature
1 egg, room temperature
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda

Frosting Ingredients:
2 tablespoons unsalted butter, softened
1/4 cup heavy cream or milk
1/2 teaspoon vanilla bean paste (or vanilla extract)
1  1/4 cup powdered sugar (or more to reach desired consistency)

Directions:

Preheat oven to 375F if using a light colored pan. If using a dark colored pan or glass, reduce temp to 350F

Spray an 8x8 or 9x9" square baking pan with nonstick spray. I recommend using an 8x8 pan if you have one for a taller cake. My pan was 9x9.

In a small bowl, combine the flour, baking soda and salt and whisk together to combine.

In a large bowl using a whisk, cream together the sugar, sour cream, egg and softened butter.

Add the mashed bananas and vanilla extract and whisk to combine.

Add flour mixture and whisk just until combined.

Pour batter into prepared pan and spread into an even layer.

Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Start checking for doneness at the beginning of the bake time and do not overbake.

Make your Frosting:

In a large bowl, whisk together the softened butter and powdered sugar until smooth. Drizzle in the heavy cream, whisking until smooth. Stir in the vanilla bean paste until fully incorporated. Adjust consistency to your liking by adding more powdered sugar if needed.

Spread frosting over the cooled cake.

For easier frosting and slicing, I removed the cake from the pan and placed it on a cutting board once it was cool enough to remove without breaking.

Check out all of the beautiful flecks from the vanilla bean paste...

This cake is so good, you'll want to have a slice immediately after frosting....

And another....

And another....

Store leftovers (if any) at room temperature tightly covered for up to 2 days.