Ingredients
1⅓cupsgranulated sugar
¼cupunsalted butter,softened
1cupsour cream
2large eggs
1½cupsoverripe bananas,mashed, (from about 3 large)
2tspvanilla extract
2cupsall purpose flour
1tspbaking soda
½tspsalt
⅓cupunsalted butter,softened
¼cupheavy cream,plus 2 tbsp
1vanilla bean,seeds
2½cupspowdered sugar
Preparation
Preheat oven to 350 degrees F. Butter a 13×9-inch baking dish, then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment (or in a large bowl and using an electric hand mixer), cream together sugar and butter, then mix in sour cream and eggs. Occasionally scrape down bowl throughout mixing process.
Stir in mashed banana and vanilla extract. Add the flour, salt, and baking soda then mix well.
Pour batter into the prepared baking dish, spread into an even layer, and bake in the preheated oven for about 33 to 38 minutes until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before frosting.
In the bowl of an electric stand mixer fitted with the paddle attachment (or using a mixing bowl and hand mixer), mix together butter, powdered sugar, and vanilla bean seeds.
Slowly add in heavy cream and mix until smooth and fluffy. Spread over cooled cake.
Store cake in the refrigerator in an airtight container. Let rest and room temperature a bit before serving.
