Banana Cake with Vanilla Frosting

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This is my second month participating in The Secret Recipe Club. Each month, participating bloggers are assigned another blog, and you choose a recipe from that blog to make and blog about. Until the posting day, you keep secret which blog you are assigned. This month I was assigned the blog ButterYum. ButterYum is written by Patricia, a mom of 4, and has many delicious recipes for everything from main dishes to appetizers to baked goods.

After looking through many of Patricia’s recipes, I decided on one that had initially caught my eye, a banana cake with vanilla frosting. The original recipe calls for using vanilla bean paste in the frosting so that you have vanilla bean frosting, but I didn’t have any on hand. As Patricia suggested, I used vanilla extract instead and it made a good substitute. The banana cake is moist and full of banana flavor, and the vanilla frosting adds a little extra sweetness to make this more like a cake than banana bread. Having never made a banana cake before, I enjoyed having something a little different to snack on with my evening cup of tea.

One year ago:  Dulce de Leche Cheesecake Squares

Banana Cake with Vanilla Frosting

Printable Recipe

Makes 9 servings (one 8 x 8 or 9 x 9-inch pan)


For the cake:

  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 egg
  • 2 tbsp. butter, softened
  • 2-3 mashed super ripe bananas (about 3/4 cup)
  • 1 tsp. pure vanilla extract
  • 1 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda

For the frosting:

  • 2 tbsp. butter, softened
  • 1/4 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • 1 1/4 cups confectioner’s sugar


  1. Preheat the oven to 375 degrees F (or 350 degrees F if using a glass pan).
  2. Cream together the sugar, sour cream, egg, and 2 tablespoons softened butter. Add mashed bananas and 1 teaspoon vanilla extract and mix to combine. Add flour, salt, and baking soda; mix well. Pour into greased pan.
  3. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  4. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectioner’s sugar until smooth. Slowly add the heavy cream; stir until smooth. Stir in the vanilla extract until fully incorporated. Spread on cooled cake.

Recipe very slightly adapted from ButterYum

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