Banana sheet cake with cream cheese frosting – moist and sweet from the mashed bananas with a little tangyness from the cream cheese frosting
When life gives me overripe bananas, I make a banana sheet cake with cream cheese icing. That was pretty much my motto over the weekend.
I woke up early as usual and decided to surprise my family with a freshly baked treat just in time for breakfast. While sipping on my cup of coffee and waiting for the cake to cool down I remembered my early days of baking.
No, I haven’t been baking since pre-school or kindergarten. Not even from high school or college. My first baking adventures started few years ago while expecting our first child. I remembered how big our kitchen seemed to me before stuffing every square inch with candy, pretty cupcake liners, bags of flour and sugar.
The kitchen was just for reheating coffee. For dinner, we had four choices: microwave, home delivery, take out or dine in. The day I decided to bake something I actually had to go out and buy a baking pan. We had only plates and a couple of saucepans. Slowly I started to feel more comfortable in the kitchen.
It didn’t feel new anymore, although we had it for a couple of years.
But that was me …. almost 4 years ago.
This banana cake is just perfect for parties. It’s easy to put together, bakes in no time and if you’re in a hurry like I was you add the frosting while it still slightly warm and watch how it slowly starts to melt and run down the sides. Quickly grab a fork and dig in. Nothing goes to waste.
Yields one 13X9" baking pan
Banana sheet cake with cream cheese frosting - moist and sweet from the mashed bananas with a little tangyness from the cream cheese frosting
15 minPrep Time
25 minCook Time
Save RecipeIngredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter
- 1 cup (200 grams) sugar
- 1/2 cup (100 grams) brown sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 cup of mashed ripe bananas (2 large or 3 medium bananas)
- 1/2 cup sour cream
- 6 ounces cream cheese, room temperature
- 4 Tbsp (56 grams) unsalted butter, room temperature
- 2 cups (240 garms) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F. Line a 13X9" baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
- Beat in the eggs one at a time. Mix in the vanilla and mashed bananas.
- Mix in half of the flour mixture, then the sour cream, then the other half of the flour mixture.
- Spread batter evenly in the prepared pan.
- Bake for 23-25 minutes, or until nicely browned and the surface bounces back when you press it with your finger.
- To make the frosting, mix all of the ingredients together with an electric mixer. If too stiff to spread, add a teaspoon or two of water. Spread the frosting evenly over the slightly warm cake and slice to serve.
Notes
recipe from Simply Recipes
Sending love your way,
Roxana
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