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    Sheet-Pan Banana Cake

    Source of Recipe

    From "Love Welcome Serve" by Amy Nelson Hannon

    Recipe Introduction

    "I'm willing to bet you may consider looking right past this recipe because 'sheet pan banana cake' doesn't sound all that exciting compared to some of the other luxurious dessert recipes in this book. But I assure you, this recipe should be made and hallowed. My friend Erin made this cake one weekend when I stayed with her, and it's divine! And it makes a ton, so it has served me well for Bible study, teacher appreciation meals in the lounge, potlucks, picnics, office parties, and more! And you know what? There's never a crumb left!"

    List of Ingredients

    For the cake:
    ◦ 8 tablespoons (1 stick) unsalted butter, at room temperature
    ◦ 1 cups sugar
    ◦ 2 large eggs, at room temperature
    ◦ 1 cup whole sour cream
    ◦ 1 teaspoon vanilla extract
    ◦ 2 cups all-purpose flour
    ◦ 1 teaspoon baking soda
    ◦ teaspoon salt
    ◦ 2 medium ripe bananas, mashed

    For the frosting:
    ◦ 1 (8-ounce) package cream cheese, at room temperature
    ◦ 8 tablespoons (1 stick) unsalted butter, at room temperature
    ◦ 2 teaspoons vanilla extract
    ◦ 3 to 4 cups powdered sugar

    Recipe

    Set the oven to 350 F. Coat a 15 x 10-inch jelly roll pan with nonstick baking spray.

    In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing until combined. Stir in the sour cream and vanilla. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture. Using a spoon, stir in the bananas. Spread the batter in the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.

    When the cake is cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter. Add the vanilla and the powdered sugar, 1 cup at a time, until it's spreading consistency. Spread over the cooled cake.

    Makes one 15 x 10-inch jelly roll pan

 

 

 


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