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 TIP

• 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!