Banana sheet cake with cream cheese frosting
Preppy Kitchen · ♥ 15.5K likes · 738.1K views · 14 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Heat the oven to 350F; butter a nine by 13 inch baking dish and line it with parchment paper.
Preparing the pan
- 2 cup bananas
For underripe bananas, bake on a baking sheet at 350F about 10 minutes until blackened, then cool.
Mush the bananas into a measuring cup to get exactly two cups, then scrape into a medium bowl.
- ½ cup milk
- 1 tbsp lemon juice
Add the milk and lemon juice to the banana and mix, mashing out any remaining lumps.
Banana, milk and lemon juice
- 420 g all-purpose flour
- 1 tsp cinnamon
- 1¼ tsp baking soda
- 1 tsp kosher salt
- 226 g unsalted butter
Whisk the flour, cinnamon, baking soda and salt together in a large bowl and set aside.
- 300 g granulated sugar
- 1 cup packed light brown sugar
- 4 whole eggs
Add the granulated and packed brown sugar and mix on medium high about four minutes until light and fluffy, scraping down.
Reduce to medium and add the eggs one at a time, scraping the bowl at least once.
Room-temperature eggs, added one at a time
- peanut butter
Variation: a few tablespoons of peanut butter in the batter with the butter, and a quarter to a third of a cup in the frosting.
Peanut butter variation
Add the flour mixture and the banana milk in alternating batches, three of dry and two of wet, mixing only until almost combined.
- ½ cup unsalted butter
- 8 oz cream cheese
Cream the butter and cream cheese until creamy and slightly fluffy, scraping the bowl.
- 2 tsp vanilla
- 540 g powdered sugar
- salt
- ¼–⅓ cup peanut butter
Add the vanilla, then the powdered sugar in two batches: mix on low until incorporated, then beat on high about a minute until light and fluffy.
Drop the frosting on with an ice cream scoop, then spread and swoop smooth with an offset spatula.