Another interesting way to elevate a good, old-fashioned banana bread is to make it a sheet cake. I ate mine with slightly melted cream cheese frosting. Yum!
Banana Sheet Cake
Yield: 12 servings
Prep time: 15 minutes
Cook time: 25 minutes
For the cake:
1/2 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup buttermilk
1 1/2 cups all-purpose flour
3/4 cup rolled oats
1 cup mashed bananas
For the icing:
1/4 cup unsalted butter, softened
4 ounces neufchatel cheese, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla
Pinch of salt
1. Preheat the oven to 350ºF. Grease a 13×9-inch baking pan with nonstick spray.
2. Cream the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment for about 4 minutes on high, scraping down the sides of the bowl with a rubber spatula as necessary.
3. Add the eggs one at a time, blending each time until incorporated.
4. In a small bowl, dissolve the baking soda, baking powder, and salt into the sour milk. Alternately add the milk mixture and flour to the creamed butter mixture, starting and ending with the flour (add the flour in 1/2-cup increments), mixing to fully incorporate the ingredients each time.
5. Blend in the oats and mashed bananas. With the mixer on low, beat for 30 seconds.
6. Pour the batter into the prepared pan and bake for 25 minutes, or until the top is golden and a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool completely in the pan.
7. Combine butter, cream cheese, confectioners’ sugar, vanilla, and salt in a medium bowl. Beat using an electric mixer until smooth. Spread on cooled sheet cake.
Recipe adapted from Rebecca Miller via Cooking Channel TV