Banana Chia Seed Cake with Vanilla Bean Frosting

2 Tbl. unsalted butter, softened

2/3 c. sugar

1 egg

1/2 c. non-fat plain Greek yogurt

1 tsp. vanilla extract

2 ripe bananas, mashed (about 3/4 cup)

1 c. all-purpose flour

1/4 tsp. salt

1/2 tsp. baking soda

3 Tbl. chia seeds

Vanilla Bean Frosting

From: Jenn@eatcakefordinner

4 Tbl. unsalted butter, softened

2 oz. cream cheese

pinch of salt

1 Tbl. vanilla bean paste or seeds from 1 vanilla bean

1 1/2 c. powdered sugar

milk, enough to reach desired consistency

Preheat oven to 375 degrees. For the cake: Cream together butter and sugar until fluffy. Add the egg, yogurt and vanilla and mix well. Mix in the mashed banana. Add the flour, salt, baking soda and chia seeds and stir together just until combined. Pour into a greased 8x8 baking dish. Bake for 25-30 minutes or until top springs back when lightly touched and a toothpick comes out clean. Cool completely and frost. Store leftover cake in the refrigerator.

For the frosting: Beat butter and cream cheese until fluffy. Add a pinch of salt and vanilla bean paste and mix until blended. Add one cup of powdered sugar and mix until combined. Add remaining powdered sugar and enough milk, as needed, to reach desired spreading consistency. Beat until smooth and fluffy and spread over cooled cake.

Jenn's Notes: This cake is divine. If you don't want to top it with a thick frosting, a drizzle of my cream cheese icing would be amazing too.

Banana Cake adapted from: Butteryum