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.

BANANA SHEET CAKE

Steps:

• Preheat the oven to 350°F (175°C) . Place the oven rack in the middle of the oven.
• Whisk together the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
• Beat together the butter, sugars, and eggs: In a mixer, beat together butter and the sugars. Add eggs one at a time and beat.
• Mix in the vanilla and bananas: Add vanilla and bananas and beat until just mixed in.
• Mix in the flour and sour cream: Mix in half of the flour mixture, then the sour cream, then the other half of the flour mixture.
• Spread the batter in baking pan: Spread batter evenly in a greased 10- x15-inch baking pan. Bake at 350°F (175°C) for 20 minutes, or until nicely browned and the surface bounces back when you press it with your finger. Cool completely before frosting.
• Make the frosting and frost the cake: 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 cake and slice to serve.

BROWN SUGAR BANANA SHEET CAKE

Steps:

• Preheat oven to 350°F and spray a 13 x 9-inch baking pan with nonstick spray. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
• Beat butter and sugars in a large mixer bowl on medium speed until soft and creamy; beat in vanilla. Add eggs one at a time and beat until combined. Combine banana and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with banana mixture (begin and end with flour mixture).
• Spoon batter into prepared baking pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
• Bake for 28 to 30 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let cake cool completely in pan on a wire rack.
• For the frosting, beat butter and salt in a large mixer bowl on medium speed until combined. With the mixer on low speed, gradually add sifted cocoa, beating until incorporated. Mix in vanilla. Add powered sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream. Scrape down the bowl as needed. Add remaining 2 tablespoons of heavy cream and mix on low speed until combined, then beat on medium speed for 1 minute, until light and airy.
• Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing.

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.