Susan is back with another yummy recipe!
This time she is making Creamy Banana Nut Cake with Vanilla Bean Frosting!
Creamy Banana Nut Cake with Vanilla Bean Frosting
If you’re wondering what the difference is in just using vanilla extract as opposed to using actual vanilla bean, here’s some info:
Vanilla bean is a good choice when you need a potent vanilla flavor and want the aesthetic benefit of beans in your recipe, such as ice cream or frosting. Vanilla extract is best for baking cookies, cakes, or bread where you may not want the beans to be visible and need a more subdued flavor.Food Champs
So the vanilla bean adds a look to your frosting that actually compliments the banana nut cake. Also it’s so easy to find and use – why not use something natural over something that you really don’t know what’s in it and whether it’s even real or not.
With vanilla beans you know exactly what you’re getting over a liquid extract that could have who knows how many other things in it.
This one can’t wait, it’s too good! Let’s dive right in:
1 1/3 cups sugar
1 cup sour cream
4 tbsp softened butter
4 mashed ripe bananas (about 1 1/2 cups—-thaw out some frozen ones for this
1 tsp pure vanilla extract
1/2 tsp almond extract
1/2 vanilla bean pod seeds
2 cups flour
1/2 tsp salt
1 tsp baking soda
4 tbsp butter, softened
3 tbsp Crisco Shortening (optional and my addition)
3 oz FF cream cheese (optional and my addition)
1/3 cup heavy cream
1/2 vanilla bean pod seeds
1 tsp vanilla extract
4-5 cups confectioner’s sugar (until right consisitency)
To make cake (easily mixed by hand):
Preheat the oven to 375F (see note below). Cream together sugar, sour cream, egg, and softened butter. Cut the vanilla bean in half, lengthwise. Scrape out the seeds. Save half for the icing. Add mashed bananas, vanilla seeds and extract to the sugar mixture.. Add flour, salt, and baking soda; mix well. Pour into greased pan. Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
To make frosting:
Cream butter, shortening, cream cheese, and confectioner’s sugar together until smooth. Slowly add the heavy cream; stir until smooth. Stir in the vanilla extract and rest of the vanilla bean seeds until fully incorporated. Spread on cooled cake.
Note – Bake at 350F if using a glass pan. Recipe doubles well (9×13 pan).
Don’t throw out the scraped vanilla bean pods. I put part of one into my Scentsy warmer. It made the house smell so good.
Hi, I’m Susan, a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive. I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.