Banana Cake

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My blog friend Lynn @Happier Than a Pig in Mud shares the tastiest recipes!  I have made several and enjoyed each one! She found this delicious banana cake and I like it for the same reasons Lynn does ~ moist, delicious and small enough to bake in a counter top oven.Shaela and her family visit us every August. When she asked, soon after she arrived, when we could bake together, I knew this cake would be a hit.  So first thing the next morning, before anyone else was up, she hopped onto the counter and we began. A lovely cake to serve with a pot of tea on a hot summer day. My preference is a cold glass of milk!
My square cake stand has a matching individual tea pot and cup.
Banana Cake with Vanilla Bean FrostingOriginal Recipe source:  ButterYumPRINT RECIPE
Cake:
2/3 cup sugar
2 tbsp butter, softened
1/2 cup sour cream
3/4 cup mashed very ripe banana (about 2 bananas)
1 egg
1 tsp vanilla
1 cup flour
1/4 tsp salt
1/2 tsp baking soda

Vanilla Bean Frosting:
2 tbsp butter, softened
1 1/4 cups confectioners sugar
1/4 cup heavy cream (I use less)
1/2 vanilla bean, seeded and scraped
pinch of salt

1.  Preheat oven to 375°F.  Spray a 9x9 pan with non-stick cooking spray.

2.  Cream together butter and sugar, until fluffy, about 1 minute. Add the sour cream and mix well. Add the mashed banana and vanilla, mix well again.

3.  Add the flour, salt, and baking soda. Stop mixing as soon as it is combined. Pour the batter into your 
prepared pan and bake for 20 to 25 minutes. The cake will be done when a toothpick inserted into the center comes out clean.

4.  Let the cake cool completely. To make the frosting, cream together the butter and confectioners sugar. Add the heavy cream slowly and beat until smooth and fluffy, about 2-3 minutes. Add the scraped vanilla bean and a pinch of salt.  Spread the frosting over the cooled cake

Recipe Notes:
Just as Lynn did, I substituted vanilla for the Vanilla Bean using 1/2 tsp.

Again as Lynn noted, the butter and the powdered sugar did not cream together but came together when the liquid was added.  I used fat-free Half-n-Half and did not need 1/4 of a cup. I probably used 1/8 of a cup to get the right consistency. Even without heavy cream, the frosting was heavenly.

I baked in an 8x8-inch pan