INGREDIENTSCake 2/3 cup sugar 1/2 cup (Chobani) Greek yogurt - plain 1 egg 2 tablespoons unsalted butter, softened 2 mashed super ripe bananas (about 3/4 cup) 1 teaspoon pure vanilla extract 1 cup flour 1/4 teaspoon salt 1/2 teaspoon baking soda
Frosting 2 tablespoons unsalted butter, softened 1/4 cup heavy cream 1/2 teaspoon vanilla bean paste* (see below) 1 1/4 cups confectioner's sugar
*Here's the general rule for substituting vanilla 1 vanilla bean = 1 tablespoon vanilla powder = 1 tablespoon vanilla bean paste = 1 tablespoon pure vanilla extract
INSTRUCTIONS Cake (easily mixed by hand) Preheat the oven to 375°F (see note below). Cream together sugar, sour cream, egg, and 2 tablespoons softened butter. Add mashed bananas and 1 teaspoon vanilla extract. Add flour, salt, and baking soda; mix well. Pour into greased 8x8 pan. Bake at 375°F for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Frosting Cream butter and confectioner's sugar together until smooth. Slowly add the heavy cream; stir until smooth. Stir in the vanilla bean paste until fully incorporated. Spread on cooled cake.
NOTES Bake at 350°F if using a glass pan. Recipe doubles well to fit in a 9x13 pan. original recipe here