Wedding Vow Banana Cake

There’s a reason this banana cake has a permanent place in our hearts—and in our home. It’s my husband’s absolute favorite, so much so, that a promise to always bake this cake from time to time was even mentioned in our wedding vows! Each bite is moist and infused with the rich warmth of Madagascar vanilla bean paste, while the cream cheese frosting adds just the right touch of sweet indulgence. This is the kind of cake that fills your kitchen with heavenly aromas, your heart with nostalgia, and your soul with pure comfort—perfect for sharing… or sneaking an extra slice when no one’s looking.

Ingredients

For the Banana Cake

2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter, softened
1 ⅓ cups sugar
2 eggs
1 cup sour cream
1 tsp Madagascar vanilla bean paste
1 tsp of cinnamon (boosts the vanilla!)
4 medium bananas, mashed (about 2 cups)

For the Cream Cheese Frosting

8 oz cream cheese, room temperature
½ cup butter, room temperature
1 tsp vanilla extract
1½ cups powdered sugar

Instructions

Prepare the Cake:

Preheat your oven to 350°F. Spray two 8-inch cake pans with non-stick spray right before filling.
In a large bowl, beat the butter and sugar together until creamy and dreamy.
Add the eggs and beat until fully incorporated, then fold in sour cream and Madagascar vanilla bean paste.
Gently mix in the flour, baking soda, and salt until just combined.
Stir in the mashed bananas, letting their natural sweetness infuse every bite.
Divide the batter evenly between the prepared pans and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.

Prepare the Frosting:

In a medium bowl, beat the cream cheese and butter together until smooth. Stir in vanilla extract.
Sift 1½ cups powdered sugar into the bowl, beating until creamy and luscious. Sifting prevents clumping in the icing. If you don’t have a sifter gradually add it a little at a time.

Assemble: