This easily one of my favorite sheet cakes ever. The cake is like the most deliciously moist slice of banana bread you've ever had. But the frosting is where the magic is at in my opinion. This frosting is a combination of whipped cream and cream cheese gently folded in to eachother creating an ultra light but sturdy frosting that you'll want to eat straight from the bowl. I hope you love it! As always, leave me a comment letting me know if you tried it.
This cake fills a 9x13 sheet pan. It feeds at least 10 depending on the size of slices.
Banana Bread Sheet Cake
Ingredients:
For the Cake (wet ingredients)
3 large or 5 small ripe bananas, mashed
1/2 cup of vegetable oil (or melted butter)
1 cup of sour cream (You can sub in greek yogurt but I personally think it makes cake rubbery and mutes flavor.)
1/2 cup granulated sugar
1 1/2 cups of dark brown sugar, packed
3 large eggs (room temerature)
1 tablespoon of vanilla extract
1 teaspoon of banana extract (optional)
Dry Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon of fine salt
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon ground ginger
For the Cream Cheese Frosting:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
Make the Batter:
Add the bananas, oil, eggs, sour cream, both sugars, and both extracts to a stand mixer fitted with paddle attachment. Mix on medium speed until everything is well combined but it doesn't have to be perfectly smooth.
Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground spices.
Combine:
Gradually add the dry mixture to the wet mixture while the mixer is running on medium speed. I usually add about 1 cup of dry ingredients at a time. This helps the gluten of the cake develop.
Bake:
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in preheated oven for 25-30 minutes, Tip: Slightly underbake it to keep it extra moist
Allow the cake to cool in the pan completely before you frost it. Any heat on the cake will melt the frosting and we don't want that!
Make the frosting: In an electric mixing bowl fitted with a whisk attachment, pour in the heavy cream and the packet of Whip it (if you're using) and whip to stiff peaks.
Transfer the whipped cream to a separate bowl.
Attach the paddle attachment and add in room temperature cream cheese. Whip the cream cheese on high for about 8-10 minutes until it is completely smooth. Add in powdered sugar and vanillla and mix well. You'll notice the cream cheese will thicken up slightly with the sugar. Here is where you can add more sugar and more vanilla if desired,
Turn the mixer to the lowest stir setting and add the whip cream in slowly. You want to be super careful to not deflate the whip cream. Mix until just combined and transfer to a bowl. Let it set in the refrigerator for about 30 minutes to chill, which will make it more sturdy and nice to work with when you go frost the cake.
Frost the cake when it is cooled and enjoy! I added maple syrup on top of mine for a little exra flavor and swirl.
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