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Banana Sheet Cake w/ Cream Cheese Icing




Source of Recipe


slightly adapted from the Ultimate Southern Living Cookbook, pg. 101


Recipe Introduction


Try this cake the next time you have black bananas sitting around. So much better than banana bread. Yum!!


List of Ingredients




1 1/2 cups flour -- I used half white flour and half whole wheat pastry flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. ground cinnamon
freshly grated nutmeg -- optional
1 cup sugar -- I used half white sugar and half packed light brown sugar
1 1/4 cups mashed over-ripe banana
1/2 cup oil
2 large eggs
1 can crushed pineapple -- (8 oz.) drained
1 t. vanilla

Cream Cheese Icing:*
4 oz. softened cream cheese (light or regular)
2 T. softened butter
1/2 t. vanilla -- (1/2 to 3/4)
2 cups powdered sugar -- sifted

Recipe



Preheat oven to 350 degrees.

Combine first 6 ingredients in a large bowl.

Combine banana and next 4 ingredients, mixing well; add to dry ingredients and beat at medium speed with an electric mixer for 2 minutes.

Pour batter into a greased and floured (I just used Pam) 9x13 pan. Bakefor 35 minutes (mine was done at 30, so check it early) or until wooden toothpick inserted in center comes out almost clean. Cool in pan on wire rack.

To make icing, beat cream cheese and butter at med. speed until creamy; add vanilla and powdered sugar, beating until smooth. Spread on top of cake. Store in fridge.


Variation: CARROT SHEET CAKE--substitute 1 1/4 cups grated carrot and increase vegetable oil to 2/3 cup.

NOTES : I added a little extra cinnamon; the nutmeg is my addition; I didn't have crushed pineapple, so I took some pineapple chunks and pulsed them in my food processor and measured out about 6 1/4 oz. or so. This is a short cake just as the name "sheet" cake implies, so don't expect it to rise high. I think it is reminiscent of Hummingbird Cake minus the nuts. I don't like nuts baked into my cakes or breads, but I think some lightly toasted, chopped walnuts or pecans would be good sprinkled over the icing.

*The original cream cheese icing that came with the recipe was: 3 oz. cream cheese, 1/4 cup butter, 1/2 t. vanilla, 2 1/4 cups sifted powdered sugar.