I’ve been on a posting spree, haven’t I? Every day for the past almost 2 weeks! I’m wondering if that is too often for you or do you prefer, maybe, 3-4 times a week? Am I clogging up your inbox?
That said, I’m back with another dessert recipe today! It’s the end of the year. We need some sweets in our system. Yes we do. I promise I’ll post a salad recipe tomorrow. It’ll be delicious. But for now, let’s get into some banana sheet cake.
I’ve made dozens of banana cake and bread recipes before. I seem to only ever buy bananas to make banana desserts. We like bananas but I never remember to get them when I’m at the store. Juicy watermelons, cool pears, pretty strawberries etc always seem to overshadow these humble bananas. But not today. I bought myself a whole bunch and very obediently finished most of it with hubs, leaving a couple for this easy peasy banana cake.
This is not the dense bread kind that I love. It’s light and fluffy, the kind that can take some frosting if I wanted to (I didn’t because they were to be given to some friends and transported by air and that would be a tad too messy to pack into containers). And I just realized, I love banana cake/ bread in it’s various incarnations. Dense or fluffy, rich or light… I love them all.
For this recipe, we need:
The vanilla extract and mashed bananas go in next. Bananas are so fragrant, have you ever noticed? I have had banana cakes where (fake) banana essence is added in to supposedly boost the flavour. Please please please NEVER EVER do this. I can’t stand that fake chemical flavour. Bananas are fragrant and sweet on their own. They don’t need extra help. Just don’t! (sorry… I kinda feel strongly about people ruining a perfectly good cake with unnecessary additions. It’s so sad!)
Just as the Lemon Blueberry Buttermilk Cake, the flour is mixed in alternately with the yoghurt. However, this time the flour is added in only 2 additions.
The yoghurt gives this cake very tender crumbs. I gave everything to a friend, as mentioned above, and they do travel really well. A few pieces couldn’t go into the container so I got to sneak a few bites.
The banana flavour permeates the entire cake with subtle cinnamon undertones and the nuttiness from the brown sugar rounds it all up. I highly recommend serving this cake with some cream cheese frosting, even though it’s fabulous on its own. Which reminds me I haven’t shared my favourite cream cheese frosting here yet. Coming soon!
“And now abideth faith, hope, charity, these three; but the greatest of these is charity.” (1 Corinthians 13:13)
Banana Sheet Cake
lightly adapted from Simply Recipes
2 cups Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 cup (1 stick) Butter (I use regular salted)
1 cup Brown Sugar
1 tsp Vanilla Extract
1 cup of mashed ripe Bananas (2 large or 3 medium bananas)
1/2 cup Natural Yoghurt
- Preheat the oven to 350F /175C) . In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, beat together the butter and sugar.
- Beat in the eggs, one at a time.
- Mix in the vanilla and mashed bananas.
- Mix in half of the flour mixture, then the yoghurt, then the other half of the flour mixture.
- Spread batter evenly in a greased 9 x 13 baking pan. Bake for 20 minutes, or until nicely browned and the surface bounces back when you press it with your finger.
- Cool completely before frosting, or serve as is.