The boys are becoming used to the idea of dessert when they have dinner with their Mimi. I mean, what are Mimi’s for if they can’t indulge their adorable grandchildren. Right? So not to disappoint, I whipped up this yummy banana sheet cake with a butter cream cheese frosting over the weekend. Everyone thought it was a big hit! Especially the frosting – a thick layer to satisfy anyone’s frosting craving.
A week or so ago, the grocery had bananas for 39 cents a pound. I couldn’t resist – several pounds went into my basket. Beautiful and yellow, the last few became lovely brown packages of flavor. Ripened bananas are used in a variety of treats: pancakes, breads, cookies, muffins, and cakes, to name a few. Mashed bananas can also be used in place of butter, oil, or shortening in baked good to help cut down on fat and calories. Simply use the measurement equivalent of mashed bananas for the amount of fat called for in the recipe.
If you have a supply of ripened bananas, but not the time to transform them into something wonderful, put them in a plastic bag and into the freezer. They’ll be waiting for you when you come up for air.
I love to make sheet cakes! They’re versatile, quick, easy to make, and serve a crowd. I have a half sheet pan (12″ x 17″) with a plastic snap on lid. Any leftover cake is easily refrigerated. And this cake and frosting, in my opinion, are better served cold. I like the consistency and taste. It’s almost like a banana brownie!
My sister and I love to put nuts into baked goods. Unfortunately, we may be the only ones in our family. So, without my sister here and wanting to please the boys, I left out the chopped walnuts or pecans in the batter, or sprinkling the top of the cake with toasted, crunchy nuts. Bummer . . . but the cake was moist and delicious without them – the nuts that is.
- For the Cake:
- 2 sticks (one cup) butter
- ½ cup water
- 2 cups unbleached all purpose flour
- 2 cups granulated sugar (or you could substitute 1 cup with light brown sugar)
- 2 eggs, room temperature and lightly beaten
- 1¼ cups ripened bananas, mashed
- ¼ cup buttermilk or yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup walnuts or pecans, chopped and toasted (optional)
- For the Frosting
- ¾ cup butter, softened
- 1 8oz package of cream cheese, softened
- 1 16oz box of powdered sugar, or weigh the powdered sugar, if you have it in bulk, or measure 4 cups
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees F.
- Lightly grease sheet pan or spray with cooking spray.
- In a large bowl fitted with a paddle attachment, add the flour and sugar. Set aside.
- In a small saucepan, boil the butter and water. While still hot, pour over the flour/sugar mixture, and stir.
- Add the eggs, buttermilk, baking soda and salt.
- Mix on low, until all ingredients are combined.
- Pour into prepared sheet pan, and bake for 20 minutes.
- Remove sheet pan to a cooling rack. Allow to completely cool before applying the frosting.
- For the Frosting
- In a large bowl fitted with a paddle attachment, cream together the butter and cream cheese, and vanilla. Add the powdered sugar a little at a time, so the sugar doesn't fly everywhere.
- Once the frosting ingredients are combined, beat the frosting on medium speed for 7-8.minutes. This increases the volume a bit and makes it somewhat fluffy.
- Spread the frosting over the cooled cake. Serve immediately or cover and refrigerate.
This cake will last in the refrigerator for several days. Just be sure to keep it covered.
