The BEST Banana Sheet Cake
I had no intention of sharing this simple recipe – and then I had my first bite. Even trying to tell you how good it is will not do this banana sheet cake justice. I’ll just say, at least for me, this is one of those bites that makes you pause and close your eyes to take in all that’s happening to your taste buds. Really.
This cake comes together simply but there’s nothing simple about the flavor. There’s just the perfect amount of banana flavor – one banana wouldn’t be enough — two would be too many. The brown sugar adds those caramel-y notes that perfectly compliment all banana desserts.
And then – just in case that wasn’t enough, it’s all topped off with the most magnificent, fluffy cream cheese frosting. It’s the perfect amount of tang to go with the sweetness.
It really is my new favorite dessert – it’s dreamy.
Banana Sheet Cake with Fluffy Cream Cheese Frosting
- 1 c water
- 2 sticks butter
- 2 c packed brown sugar
- 1 1/2 overripe bananas, mashed
- 1/2 c sour cream
- 2 eggs, beaten
- 2 c flour
- 1 t kosher salt
- 1 t baking soda
cream cheese frosting –
- 4 oz cream cheese, (whole fat) room temperature
- 3 c powdered sugar, have more on hand to adjust consistency
- 1/8 t sea salt
- 1/2 t vanilla bean paste
- 4 T heavy whipping cream
- 2 T whole milk
Preheat oven to 350°. Prepare a 15″ x 10″ x 1″ rimmed baking sheet by spraying with non-stick cooking spray.
In a medium saucepan, bring to boil water and butter. Once butter is melted, add brown sugar, stirring until combined.
Add sour cream and mashed banana, stirring well to incorporate.
Combine dry ingredients (flour, salt and baking soda) in a medium mixing bowl.
Alternate adding 1/2 flour mixture and 1/2 egg mixture, stirring between each addition, until both are completely incorporated.
Pour cake batter into prepared baking pan and bake 20-22 minutes or until the center is set and doesn’t jiggle when the pan is gently tugged.
When the cake is finished baking, allow to cool for at least 30 minutes (or longer if you have time).
Once cake is cooled, frost with cream cheese frosting (directions below).
In a medium mixing bowl, combine cream cheese, powdered sugar, salt, vanilla and whipping cream.
Using a hand mixer, cream together – starting on low speed and working up to high speed (to prevent the powdered sugar from puffing out of the bowl).
Drizzle additional milk as needed to achieve desired consistency.*
*you may need to add additional powdered sugar if the mixture becomes too runny, so have extra powdered sugar on hand to adjust the consistency if neccesary.
Check out a cousin to this cake recipe HERE : Samoa Sheet Cake