Banana Sheet Cake
It's been SO long since I've made anything Banana related so I had to change that. This right here is the most moist, soft, sweet, and drool-worthy Banana Sheet Cake ever and you're going to be obsessed over it very soon. I promise.
Got lots of over-ripe bananas lying around? I always do in my kitchen. And I love it! My pups, Lexi, LOOOOOVES bananas with a passion (we give her in moderate amounts), and that's mainly why we have so much. But, there's always those days when we forget all about them and they over-ripe.
If you're a baker like me though, this is the most amazing thing that could happen because over-ripe bananas are the BEST for baking. A good ol' banana bread loaf is my go to. And if you want to make a qucik one, hop over here to grab my recipe. It's a keeper!
This time, when I found all the bananas in the kitchen, I wanted to switch it up from the bread loaf and do something a little different. And so, this Banana Sheet Cake came to life.
It's packed, and I mean packed with bananas and super easy to make. And to make it a bit fancy, I apply a caramelized sugar on top. Every bite is super moist and rich, and melts in your mouth like a dream.
I can't wait for you to make this beauty and EAT it !! So, let's hop to the recipe, shall we?!
Banana Sheet Cake
Prep Time: 30 minutes
Cook Time: 40 to 50 minutes
Total Time: 1 hour and 20 minutes
Serves: 1 Standard Sheet Cake (9'' x 13'')
For the cake:
2.5 large ripe bananas + 1.5 bananas (divided)
3 cups all-purpose flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3/4 cup softened, unsalted butter
1 cup granulated sugar
1/2 cup dark brown sugar
2 tsp vanilla extract
1 and 1/2 cups buttermilk
For the caramelized sugar:
4 tbsp granulated sugar
1 tbsp boiling water
Prepare a 9'' x 13'' sheet cake pan lined with parchment paper with an overhang (the overhang will make it easier to remove the cake once baked). Preheat oven to 350°F.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
In a separate large bowl, beat the butter using a stand/hand mixer until creamy. Then, add both sugars and continue to beat until well incorporated. Next, add the eggs and vanilla and beat further until mixed. Then add the cut 2.5 large ripe bananas and let the mixer smash it all.
Gradually add the flour mixture into the wet ingredients, alternating with the buttermilk and continue to beat after each addition. Do not over mix. The batter will be thick (a bit of lumps is okay). Pour the batter into the prepared baking pan.
Slice the remaining 1.5 bananas, first lengthwise, and then into 1 inch pieces. Arrange them randomly (or in any pattern you like) on top of the batter. Bake for 45 to 50 minutes until golden brown and a toothpick inserted comes out clean.
While the cake bakes, prepare the caramelized sugar by mixing 4 tbsp granulated sugar with 1 tbsp boiling hot water on medium heat. Mix vigorously until the sugar mixture thickens.
Let the baked cake completely cool. Then, apply the caramelized sugar on top of the baked cake.
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