Brown Sugar Banana Sheet Cake Recipes

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BROWN SUGAR BANANA CAKE

Steps:

• Preheat oven to 350°F Grease two 8 or 9-inch cake pans.
• CAKE:
• Beat brown sugar blend and oil in an electric mixer. Add eggs, one at a time, beating well after each addition. Add next 6 ingedients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans.
• Bake in preheated oven for 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
• ASSEMBLY:.
• Place 1 layer of cake on serving platter. Place sliced banana on top. Place remaining cake on top. Sprinkle with icing sugar if desired.
• TIPS: for a more decadent version, place 3/4 cup Chipits Semi-sweet chocolate chips in a heat proof bowl. Heat 1/4 cup Carnation fat-free evaporated milk in the microwave for 1 minute and pour over chocolate chips. Let sit 5 minutes, stir until mixture is combined. Drizzle half the mixture over the sliced bananas and bottom half of cake. Place remaining layer on top. Drizzle with remaining chocolate.

BANANA SHEET CAKE

Steps:

• Cream together shortening and the sugars.
• Add eggs, one at a time, beating well after each addition.
• Mix in bananas and vanilla.
• Combine flour, soda and salt in a separate bowl, then add to the creamed mixture alternately with buttermilk.
• Stir in nuts.
• Pour into a vegetable oil-sprayed 13x9" pan.
• Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
• Cool before frosting.
• TO PREPARE FROSTING: Combine brown sugar, butter and milk in a saucepan.
• Bring to a boil for 2 minutes, stirring constantly.
• Remove from heat.
• Cool a bit.
• Gradually beat in powdered sugar till frosting reaches spreading consistency.