To Die for Banana Cake with Vanilla Bean Frosting

Ingredients

• 1 1/3 cups granulated sugar
• 1/4 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 1/2 cups mashed overripe bananas
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup unsalted butter, softened
• 1/4 cup + 2 Tbsp heavy cream
• Seeds of 1 vanilla bean
• 2 1/2 cups powdered sugar

Directions

1. For the cake, heat the oven to 350 degrees. Butter a 13 by 9-inch baking dish and put it aside. In a stand mixer bowl with the paddle attachment, or in a large bowl with an electric hand mixer, beat the sugar and butter until creamy, then blend in the sour cream and eggs, scraping the bowl now and then as you go. Mix in the mashed banana and vanilla extract. Add the flour, salt, and baking soda, and beat until the batter is well combined.
2. Transfer the batter to the prepared baking dish and smooth it into an even layer. Bake in the hot oven until a toothpick poked into the middle comes out clean, about 33 – 38 minutes. Set the cake on a wire rack and let it cool all the way before adding the frosting.
3. For the frosting, use a stand mixer with the paddle attachment, or a mixing bowl and hand mixer, to beat together the butter, powdered sugar, and vanilla bean seeds. Pour in the heavy cream gradually, then continue mixing until the frosting is smooth and fluffy. Spread it over the cooled cake. Store the cake in an airtight container in the refrigerator, and let it sit at room temperature for a bit before serving.