Banana Cake with Bailey’s Swiss Meringue Buttercream

For the cake:
Preheat oven to 350ºF and grease an 8 x 8-inch square baking pan.

Cream butter and sugar together in large mixing bowl. Add egg and vanilla and mix well. Stir in sour cream and mashed bananas until completely incorporated. Add flour, baking soda and salt and mix until just incorporated.

Pour batter into prepared baking pan. Bake at 350ºF for 30–35 minutes, testing for doneness by inserting a toothpick into the center of the cake. The cake is done when the top is golden and toothpick comes out clean. Allow cake to cool completely and then remove from the pan.

For the frosting:
Separate egg whites one at a time by cracking each egg into a small bowl, to ensure that no yolks get into the egg whites and then place the egg whites into a larger bowl. Add sugar to egg whites.

Meanwhile, fill a pot with a small amount of water and allow it to come to a simmer over medium heat. Create a double boiler by placing the large bowl of egg whites and sugar over the pot of simmering water. Make sure that the bottom of the bowl is not touching the water. Whisk egg whites and sugar vigorously until sugar is completely dissolved, approximately 10–15 minutes.

Remove egg whites and sugar from heat and pour into a stand mixer. You could also use a handheld electric beater. Beat egg whites and sugar on medium speed for about 5 minutes until mixture is smooth and glossy. Continue beating until bowl and mixture are at room temperature.

Add butter one small cube at a time and beat until completely incorporated. Continue beating the frosting until it is consistent and fluffy in texture. Add Bailey’s Irish Cream and vanilla and beat until smooth.

Spread frosting evenly over cooled banana cake. Decorate with pecan pieces if desired.Cake may be kept in the fridge for 2–3 days.