Banana Sheet Cake Recipe

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5 from 31 votes

This Banana Sheet Cake Recipe has big banana flavor, delicious and easy to make!

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 574kcal

Author: Paige

Cost: $6.00-$10.00

Equipment

Measuring Cups
Measuring Spoons
13 x 9" non-stick cake pan
parchment paper
Electric Hand Mixer
large, medium, small mixing bowls
non-stick skillet

Ingredients

1 stick Butter, unsalted, room temperature
1 cup Brown Sugar, firmly packed, dark brown
½ cup Sugar, granulated
2 Eggs, large at room temperature
¾ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
1 teaspoon Pure Vanilla Extract
⅓ cup Buttermilk
1 ½ cups Flour, all-purpose
½ tsp Cinnamon, ground
¾ cup Oats, rolled, not instant
1 cup Bananas, ripe, mashed with a fork
CREAM CHEESE FROSTING
1 stick Butter, unsalted, softened
1 8oz Cream cheese, softened
2 cups Powdered Sugar
Pinch Salt
1 teaspoon Pure Vanilla Extract
1 teaspoon Lemon Zest, freshly grated
1 teaspoon Lemon Juice, freshly squeezed
Pecans, toasted, chopped for dusting on the frosted cake (about ⅓ cup)
CANDIED PECANS
1 tablespoon Butter, unsalted
1 cup Pecans, raw Or walnuts
¼ cup Sugar

Instructions

Heat oven to 350F degrees.
Prepare a 13 x 9" pan with baking spray, then line it with parchment paper allowing a couple of inches overhang on the two longest sides (use a little baking spray on the bottom of the pan to "glue" the paper in place.)
Cream the butter and both sugars in a large bowl using an electric hand held mixer for four minutes until fluffy and light-colored. Alternatively, use a stand mixer with the paddle attachment.
Next, add the eggs one at a time, blending each time just until incorporated.
In a small bowl, dissolve the baking soda, baking powder, salt and vanilla into the buttermilk and stir to combine. Add this to the egg/butter/sugar mixture.
Add the flour a half cup at a time, and stir gently just to combine. Add the cinnamon too, and stir to combine.
In a separate medium-sized bowl, combine the oats with the mashed bananas together, and beat on low with the electric hand mixer until combined, about thirty seconds.
Add the oats and mashed bananas to the cake mixture and mix on low for another thirty seconds just to combine all the ingredients.
Spray the top of the parchment paper with baking spray, then pour the batter into the prepared pan, bake until the top is golden brown and a toothpick in center comes out clean, about 25 minutes.
CREAM CHEESE FROSTING
In a medium-sized bowl with electric hand mixer (or stand mixer with paddle attachment) beat the butter and cream cheese until very smooth, about three minutes on high. Scrape down the sides occasionally with a rubber spatula.
Sift the confectioners sugar into the bowl, and continue mixing for another three minutes or until smooth.
Add the lemon zest and juice and vanilla extract, mix for another minute or so until completely smooth. Chill the frosting in fridge until cake is completely cool, then frost the cake, top with candied nuts and serve.
FOR THE CANDIED PECANS
Melt the butter in a non-stick skillet on medium heat. Add the sugar and stir gently to combine, it will start to melt a little.
Add the nuts and stir to combine, adjusting the heat to medium low to avoid burning.
The mixture will be dark and syrupy. Gently toss and evenly coat all the nuts, about 4-5 minutes. This mixture will burn very easily, so watch it closely, keep the temperature on the low side, and gently toss it with a spatula often.
Transfer the nuts to a baking sheet lined with parchment paper and let them cool until ready to use.

Notes

Let the parchment paper hang off the sides of your baking pan before filling it with the batter. When the cake is totally cool, remove by lifting it right out with both hands.
Use raw walnuts instead of pecans if you'd like.
If you don't feel like making the caramelized nuts, you can buy candied nuts at the grocery store and chop them for similar delicious results.

Nutrition