If you’re looking for a dessert that’s easy to make, delicious, and perfect for any occasion, then look no further than this Banana Sheet Cake recipe. This cake is moist, flavorful, and has just the right amount of sweetness to satisfy your sweet tooth. Plus, it’s a great way to use up those overripe bananas that you have sitting on your counter. Topped with cream cheese frosting!
You’ll enjoy making this Banana Sheet Cake. The flavor is immaculate, and it’s made in just a few easy steps!
Banana sheet cake is a delicious dessert that is perfect for any occasion. This easy recipe can be made in just a few simple steps, and it will surely please everyone who tries it.
Why You’ll Love Banana Sheet Cake
- Simple recipe: It’s an easy recipe that can be made in just a few simple steps.
- Sheet cake is always a winner! If you know anything about sheet cakes, they are always a crowd favorite.
- It’s perfect for any occasion. No matter what the event is, you can be sure that a Banana Cake is just what you’re looking for!
Ingredients for Banana Sheet Cake
- Unsalted butter – You’ll want the butter to be softened
- Granulated sugar – A little sweetness is essential when you’re baking cakes.
- Large eggs – Make sure you grab the large eggs.
- Sour cream – Yes, you can make cakes with sour cream!
- Vanilla extract – The sheet cake will need to be a little sweet, and the vanilla extract will help.
- Overripe bananas – You’ll want to smash these bananas for the cake.
- All-purpose flour – Flour is an integral part of this cake recipe.
- Baking soda – Baking soda is needed to help the cake fluff up.
- Salt – A little salt helps balance out the cake recipe’s flavor.
Variation Options for Banana Sheet Cake
- You can add some chocolate chips to the batter if you want to. Simply fold them in before you bake the cake.
- You could also top the cake with a chocolate or vanilla frosting.
- If you want to get creative, you could add some chopped nuts to the batter before you bake it.
Banana Tray Bake FAQs
Can I use a different type of flour?
You can use gluten-free flour or even almond flour. However, the texture will be slightly different than if you use all-purpose flour.
Can I make this cake ahead of time?
Yes! You can make the cake up to 2 days in advance. Simply store it in an airtight container at room temperature.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer bag. It will last for up to 3 months.
This banana sheet cake is perfect for any occasion, whether you’re looking for a dessert to bring to a potluck or just something to enjoy at home. It’s easy to make, moist, and absolutely packed with flavor. So go ahead and whip up a batch today – you won’t regret it!
What is the difference between banana bread and banana cake?
Banana bread is denser because it uses baking powder as the leavening agent. Banana cake is fluffy because it uses baking soda.
Why does banana bread not cook in the middle?
There are a few reasons your banana bread might not be cooking in the middle. One reason could be that you’re using too much flour. Another reason could be that your oven isn’t hot enough. Make sure to check the temperature of your oven before you bake the bread.
Baking Tips for Banana Cake
- When you’re baking the cake, make sure not to overmix the batter. Overmixing can result in a tough cake.
- Be careful not to overcook the cake. You’ll want to insert a toothpick into the center of the cake to see if it comes out clean. If it doesn’t, give the cake a few more minutes in the oven.
- If you want to add frosting to the cake, let the cake cool completely before you do so. Otherwise, the frosting will melt, and it will be a big mess.
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Banana Sheet Cake
Ingredients
Cake
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2-3 overripe bananas smashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Frosting
- ½ cup unsalted butter room temperature
- 8 oz. cream cheese room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1-2 tablespoons heavy whipping cream
- Crushed pecans optional
Instructions
- Preheat the oven to 350 degrees F. and prepare a 9×13 baking dish by spraying generously with non-stick spray and set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and sugar for 3-4 minutes until light and fluffy. Add the eggs, sour cream, and vanilla and mix until just combined.
- Add the mashed bananas and mix until just combined. Scrape the sides and bottom of the bowl.
- Add in the flour, baking soda, and salt and mix until there are no dry spots remaining. Be careful not to over mix
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool completely on a wire rack.
- While the cake is cooling, prepare the frosting by adding the butter and cream cheese into the bowl of a stand mixer equipped with a paddle attachment. Cream for 3-4 minutes until smooth.
- Add the vanilla extract and powdered sugar and mix on low until combined and smooth. Scrape the sides and bottom of the bowl.
- Add in the heavy whipping cream and mix on high speed for 3-4 minutes until the frosting is smooth and fluffy.
- Spread the frosting over the top of the cooled cake and smooth.
- Sprinkles with crushed pecans if desired and serve.
- Store in an airtight container at room temperature for up to two days.
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