To Die For Banana Cake with Vanilla Bean Frosting


When I see that I have overripe bananas I can’t help but get excited because it always gives me an excuse to make some kind of banana bread or dessert. And now that I’ve tried this insanely delicious recipe from Butteryum I have one more excuse to buy an abundance of bananas.

To Die For Banana Cake with Vanilla Bean Frosting | Cooking Classy

This cake is truly over the top delectable! It’s so irresistible and  thanks to the vanilla bean frosting it’s perfectly decadent. I made it this past Sunday since I was having my family over for dinner and it was definitely loved by all. And I was so glad we had just a few slices left for the next day since I made the double batch (which is the recipe posted below).

You’ll love how incredibly easy and quick it is to make this cake. The cake batter only uses one bowl then you just wash it out and use that same one for the frosting. This will likely become one of your go to desserts for that reason alone.

You have got to try this one! It’s seriously delicious!

To Die For Banana Cake with Vanilla Bean Frosting | Cooking Classy

To Die For Banana Cake with Vanilla Bean Frosting | Cooking ClassyTo Die For Banana Cake with Vanilla Bean Frosting | Cooking Classy


To Die For Banana Cake with Vanilla Bean Frosting

5 from 1 vote

Yield: About 20 servings

Prep Time: 15 minutes
Cook Time: 25 minutes


  • 1 1/3 cups (286g) granulated sugar
  • 1/4 cup (2oz) unsalted butter, softened
  • 1 cup (228g) sour cream
  • 2 large eggs
  • 1 1/2 cups (368g) mashed overripe bananas (from about 3 large)
  • 2 tsp vanilla extract
  • 2 cups (290g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt


  • 1/3 cup unsalted butter , softened
  • 1/4 cup + 2 Tbsp heavy cream
  • Seeds of 1 vanilla bean
  • 2 1/2 cups powdered sugar


  1. For the cake:
  2. Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish then set aside.
  3. 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.
  4. Pour batter into prepared baking dish, spread into an even layer and bake in preheated oven until toothpick inserted into the center comes out clean, about 33 - 38 minutes. Cool completely on wire rack before frosting.
  5. For the frosting:
  6. 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 refrigerator in an airtight container. Let rest and room temperature a bit before serving.
  7. Recipe Source: adapted from Butteryum


  • Silvia M: It looks delicious!!! September 25, 2014 at 1:41pm Reply

  • Averie @ Averie Cooks: I adore banana cake, bread, bars….love it, all of it. And with the vanilla bean frosting, truly my perfect dessert! I’d rather have banana cake than some super fancy, chocolate, etc dessert. I would eat the whole pan! Pinned :) September 25, 2014 at 2:05pm Reply

  • taylor @ greens & chocolate: I looooooove a good banana bar! These look like the BEST….and that vanilla bean frosting! YUM! September 25, 2014 at 2:30pm Reply

  • Liz @ Floating Kitchen: Yum! This sounds delicious. I always have leftover bananas and I often make banana bread, but I never think to make a banana cake. Pinned and can’t wait to try it! September 25, 2014 at 3:37pm Reply

  • ATasteOfMadness: I can never say no to cake. This looks beyond amazing! September 25, 2014 at 8:50pm Reply

  • Melanie @ Garnish & Glaze: Mmmm! That looks amazing and so moist. Seems my bananas now have a future… in this cake! September 26, 2014 at 4:42am Reply

  • Anna @ Crunchy Creamy Sweet: I have a serious weakness for banana cakes! This looks amazing! And the frosting – swoon! Pinning! September 26, 2014 at 5:45am Reply

  • Dorothy @ Crazy for Crust: I’m. In. LOVE. This cake would be gone in seconds flat…if I didn’t eat all the frosting first. :) September 26, 2014 at 7:28am Reply

  • mira: This looks fancier than the usual banana brea, but still really easy to make! Vanilla bean frosting is just perfect for it! I’ve tested a lot of banana bread recipes and the ones I love the most call for using sour cream or greek yogurt. Pinned ! September 26, 2014 at 7:36am Reply

  • Leslie: How pretty is that. I love decorated food. You eat with your eyes first and that looks so tasty! September 26, 2014 at 8:04am Reply

  • Mandy | Baking with Blondie: Holy smokes! Can a slice of cake look any more perfectly square? Mine’s usually a mess. haha! I seriously can’t wait to try this – and dip my spoon in that amazing looking frosting! September 26, 2014 at 8:18am Reply

  • Angel: Luv it!! Just baked this today and i placed choped toasted walnuts on top of the icing.. Yum!! September 27, 2014 at 5:39am Reply

    • Jaclyn: Yum I love the toasted walnut addition! Thanks for leaving a comment Angel! September 27, 2014 at 10:36am Reply

  • Laura Dembowski: Not only does this cake look wonderful but it sounds so easy to make. September 27, 2014 at 6:41am Reply

  • Natasha of That vanilla bean frosting; swoon! I want a slice. I’d tell myself that it has banana so it’s good for me! :) September 27, 2014 at 8:19am Reply

  • Christina @ but i’m hungry: I’m definitely saving this because I’m always looking for a great banana cake recipe for my banana-loving little boy. Some banana cakes can be pretty underwhelming. This one looks fantastic! September 27, 2014 at 12:37pm Reply

  • Medeja: This cake looks so good! I love the frosting.. I would probably lick it off first :D September 28, 2014 at 2:40am Reply

  • Jessica @ Sweet Menu: This cake looks absolutely perfect! Gorgeous frosting, and those perfectly straight edges – I just want to gobble up a piece right now! September 28, 2014 at 11:12pm Reply

    • Jaclyn: Thanks Jessica! September 29, 2014 at 10:00am Reply

  • Kathryn: I made this last night. The cake was delicious. The frosting was too sweet. Almost ruined it. Too sugary and I wasn’t sure how to make it less sweet because I was afraid to add more cream and end up with soupy frosting. September 29, 2014 at 1:03pm Reply

    • Jaclyn: I am glad you loved the cake Kathryn! The frosting is VERY sweet. Hubby’s favorite. :) October 15, 2014 at 1:08pm Reply

  • Kayle (The Cooking Actress): This banana cake is lovely to begin with-but then that vanilla bean frosting totally puts it over the top!! Gorgeous and wonderful in every way :) September 30, 2014 at 11:30am Reply

    • Jaclyn: Thanks Kayle! September 30, 2014 at 6:47pm Reply

  • LeAnn: Looks delicious! Curious, the specks in the cake look like vanilla bean, but you use vanilla extract, correct? What makes the specks throughout the cake?
    Thanks! October 8, 2014 at 8:03pm Reply

    • Jaclyn: The specks in the cake are just from the overripe bananas, similar to the way banana bread looks. I hope you try this and love it! October 9, 2014 at 11:37pm Reply

  • Rachel Taylor: I just made this last night, and it was amazing! My new favorite cake! October 13, 2014 at 5:03pm Reply

    • Jaclyn: I’m so glad you liked it Rachel! October 13, 2014 at 8:55pm Reply

  • Jess: Please tell me I can make cupcakes with this recipe? October 13, 2014 at 9:47pm Reply

    • Jaclyn: I think that should work fine. October 15, 2014 at 10:57pm Reply

    • Annette Bjorkman: I did and I cooked them for 25 minutes. I got 18 cupcakes. Haven’t tried them yet but they smell delicious. June 10, 2015 at 8:52pm Reply

  • sara: OMG, this looks AMAZING! Yum. Now I just need to get some bananas… :) October 17, 2014 at 6:59pm Reply

  • Kim: I have never used a vanilla bean…..always vanilla extract. Can I use vanilla extract or where do I find a vanilla bean. Want to try this recipe….sounds sooo good! October 28, 2014 at 1:05pm Reply

  • Sarah: I find when I make cookies that if I whip my butter/sugar/vanilla mixture I get softer cookies so the last time I made a butter-based cake I did the same thing…cake came out rock hard! Do you have a standard amount of time that you mix your base? And I’ve never used vanilla beans either…do they automatically break apart into those perfect flecks when you mix them? Thanks! The cake looks excellent December 14, 2014 at 8:06pm Reply

    • Jaclyn: I usually whip it for about 3 minutes until it’s light and fluffy, I don’t usually do it with cookies though because it makes the dough spread more. And yes once you’ve scraped the seeds from the bean and add them they’ll separate once mixed. Hope you love this cake! January 15, 2015 at 5:32pm Reply

    • anneke: Mine Also turned out solid! Big fail.

      The frosting is nice…! February 2, 2015 at 12:21pm Reply

  • Melissa: I have the vanilla bean paste, not the vanilla bean itself. How many tsps should i put into the frosting? December 15, 2014 at 4:52am Reply

  • Eileen: Just made this today and it is absolutely delicious! Thank you so much for sharing this recipe. BTW…I used vanilla bean paste instead of the vanilla bean seeds and it turned out wonderful. I used 1 Tbsp which equals one vanilla bean seeds. Note: It does turn the frosting a slight yellow color but it is still wonderful. February 13, 2015 at 11:01pm Reply

  • Rachel Washington: Just made this tonight, it was delicious! We made it gluten free by subbing Trader Joe’s brand gluten free flour mix for the all purpose flour. I also subbed plain Greek yogurt for the sour cream (cuz it’s what I had on hand).

    We just put a dab of yogurt on each piece instead of making the frosting, I was going to whip some cream w a little sugar too (as a less sweet topping) but never got around to it.

    Very moist cake and a really good genuine banana taste shines through, thanks also much for sharing! February 16, 2015 at 5:07pm Reply

  • Patricia @ ButterYum: Hi Jaclyn! I’m so glad you liked the cake. It’s by far my most popular recipe. Love how you decorated the top with banana slices. Thanks for linking back to my blog!!

    Take Care,
    Patricia @ ButterYum March 31, 2015 at 7:20am Reply

    • Jaclyn: Thanks for sharing the delicious recipe Patricia! I love your blog! April 4, 2015 at 4:13pm Reply

  • Alexandra: I am not a baker at all. But I made this and it turned out GREAT! I took it to my office and everyone loved it :) July 2, 2015 at 7:05am Reply

  • Rachel: I finally got round to making these, and they were just divine. Thank you for the recipe! August 4, 2015 at 3:09am Reply

  • Nicole: Great recipe! It was my first time making frosting. Thank you! September 2, 2015 at 8:01pm Reply

    • Jaclyn: I’m glad you liked it! September 3, 2015 at 10:57am Reply

  • Katrina: Cake is really good! The frosting is way to sweet for me. The next time I make it, I will figure out a way to make the frosting less sweet. September 7, 2015 at 6:08pm Reply

  • Heather: My daughter and I made this today and it is awesome!! Only changes I made were: 1/3 cup Splenda & remaining 1 cup sugar creamed with the butter for the cake. For the frosting I did not have (nor did my local supermarket have) any vanilla beans; therefore, I used vanilla extract and a dash of cinnamon with 2% milk rather than heavy cream. The cinnamon is a complementing flavor but also added the ‘specks’ that the vanilla bean would’ve contributed- it is awesome!! Thank for this great recipe! It will be a frequent delight in our household :) September 12, 2015 at 6:47pm Reply

  • Gloria: Have you made this waith nuts such as walnuts ? February 27, 2016 at 8:13pm Reply

  • Lesley: Hi Jaclyn is there a gluten free option for your banana cake? February 29, 2016 at 3:04am Reply

  • Lesley: Looks delicious can’t wait to try it February 29, 2016 at 3:05am Reply

  • Beth: Had to stop back by to tell you how much my family and I LOVE this cake! I have had a taste for banana cake for awhile now. So happy I found your recipe… it is TO DIE FOR!
    Thanks! March 22, 2016 at 8:00am Reply

  • Rose: Hi I made your cake today and my came out sold fail all my ingreadents where fresh( baking soda flour ) what when wrong May 20, 2016 at 6:26pm Reply

  • Rose: Hi I made yor cake it was solid what when wrong?all fresh very dense May 20, 2016 at 7:21pm Reply

  • elena: Hello,i would like to do the cake but in my country weddon’t have sour cream . is there something else I can use?maybe greek yogurt?
    Thanks May 31, 2016 at 3:24am Reply

    • Patricia @ ButterYum: Yes, greek yogurt is a great substitution for sour cream in this recipe. June 29, 2016 at 9:36pm Reply

  • Liz: Cake turned out great!!! Used vanilla extract in frosting instead. Thanks! October 12, 2016 at 7:09pm Reply

    • Jaclyn: Thanks for commenting Liz – Glad you liked it! October 18, 2016 at 11:07am Reply

  • Kylie: Hi, I’m wondering if you think this recipe could be adjusted to make it in two smaller tins and layer it with the icing, or if the icing might be a bit soft. Does the icing set firm? Thanks. October 24, 2016 at 9:50pm Reply

  • Gina: Yum!! Perfect size recipe for 48 mini muffin size cakes!! Perhaps next time I would cut back the sugar. Super sweet but oh so delicious!! I’m icing with lemon icing. That should cut through the sweetness a little!! Oops…only 47 cakes left!! Lol November 6, 2016 at 8:26pm Reply

  • Jo: Can I freeze the unfrosted cake? January 17, 2017 at 2:01pm Reply

  • Jane: Do you think this will freeze ok? I want to make it for my LO’s first birthday (it’s a monkey theme, hence the banana cake). Was just trying to get prepared and do what I can beforehand!! February 1, 2017 at 3:15am Reply

    • Jaclyn: So sorry for that super late response but yes I think this cake would freeze fine. I’d freeze just the cake portion then adding the frosting after thawing. March 13, 2017 at 11:38pm Reply

  • Heather Waters: I made this cake a couple months back and loved it. I admit that I was too lazy to make the icing so I bought some Betty Crocker or Pillsbury Whipped Cream Cheese frosting and used that. It was so good that I’m making it again for dessert tomorrow after the Super Bowl. February 4, 2017 at 11:07am Reply

  • Portia Madji: It looks yummy and I can’t wait to try it for My beloved family i know they can’t resist it. March 17, 2017 at 9:05am Reply

  • Randi: This recipe looks lovely… I’m wanting to make it for my brother’s birthday… However, have you ever tried to turn it out of a pan? I’m planning on making a layered cake? Wondering if it will hold together? May 17, 2017 at 7:45pm Reply

  • kris: I have made this cake a few times now! I add a teaspoon of cinnamon and 1/4 t. of nutmeg! This recipe is so easy and my family loves it! thanks!! February 11, 2018 at 2:50pm Reply

    • Jaclyn: Thanks for taking the time to leave a review, glad you loved the banana cake! February 12, 2018 at 10:17am Reply

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