Banana Sheet Cake with Banana Frosting
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|2 cups sugar|
|3/4 c softened at room temp butter|
|1 t vanilla extract|
|1/2 t banana extract|
|3 c flour|
|1 t salt|
|1 1/2 t baking powder|
|1 1/2 t baking soda|
|1/2 c milk|
|1 8oz container of sour cream|
|3-4 ripe mashed bananas (about 1 1/2 c)|
|3 very ripe mashed bananas|
|1 t lemon juice|
|1/2 t vanilla extract|
|1/2 t banana extract|
|about 3 to 3 1/2 cups powdered sugar|
|1/4 to 1/2 c butter|
|milk for thinning|
Miami, FL (pop. 399,457)
Member Since Mar 2011
I first made this cake many years ago for a party I was invited too. With the incredible banana taste and delicious homemade banana frosting it was a huge success. Now it is a favorite among friends and family. You can spice the look up with added banana slices (remember they turn color quickly) or with sprinkles or maybe a chocolate drizzle but quite frankly we all love this cake just as it is! You can also add some chopped nuts at the very end. just fold them into the batter as the last step.
In large bowl mix all dry ingredients
In a small bowl mix sour cream and milk together
In yet another bowl cream together butter and sugar till fluffy. then add eggs one at a time and beat after each addition. After final egg, add vanilla and banana extracts and blend together.
Beginning and ending with dry ingredients, add 1/3 dry ingredients, then 1/3 sour cream mixture to creamed butter and sugar mixture repeat until all combined. (remember start and end with dry ingredients.)
To this batter add the mashed bananas and mix well.
Spray sheet cake pan with non stick cooking spray and pour batter into pan. (or if using smaller deeper you may have to adjust baking time)
Bake in 350 degree preheated oven for 25 to 30 minutes. I checked mine after 20 minutes. (done when toothpick comes out clean.
Allow cake to cool completely and then frost with Banana frosting
BANANA FROSTING:Mash lemon juice into already mashed bananas, in a mixing bowl.Add butter and vanilla and banana extract and cream with mixer. Beat in confecctioners sugar a little at a time until frosting is creamy. Add a bit of milk if it gets too stiff or thick.