Bananarama [Cake]

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Adapted from Butter Yum’s recipe

Makes one 8×8-inch pan (double recipe for a 9×13 pan)

Ingredients [Cake]:

  • 2/3 cup sugar
  • 1/2 cup sour cream (I substituted this with 1 x 200g tub Jalna Greek yogurt + juice 1/2 lemon)
  • 1 egg
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup mashed super ripe banana (about 2 regular ones – I used 3 lady fingers).
  • 1 teaspoon pure vanilla extract
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Ingredients [Frosting]:

  • 2 tablespoons unsalted butter, softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla bean paste* (I used vanilla essence because I had none :()
  • 1 1/4 cups confectioner’s sugar

Directions [cake (easily mixed by hand)]:

1. Preheat the oven to 375F (190.5C) (see note below).

2. Mash bananas and set aside.

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3. Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.

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4. Add mashed bananas and 1 teaspoon vanilla extract.

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5. Add flour, salt, and baking soda; mix well.

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6. Pour into pan or cupcake/muffin tray that is greased/lined with baking paper.

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7. Bake at 375F (190.5C) for 1 hour or until a toothpick inserted in the centre comes out clean.

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8. Cool completely before frosting.

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Directions [frosting]:

1. Cream butter and confectioner’s sugar together until smooth.

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2. Slowly add the heavy cream; stir until smooth.

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3. Stir in the vanilla bean paste until fully incorporated. (I used vanilla essence.)

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4. Spread on cooled cake or serve with warm cake.

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Note – Bake at 350F if using a glass pan.  Recipe doubles well to fit in a 9×13 pan.

*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.


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IMG_20150606_183552308_HDR*Everyone* had seconds!

 

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