Turn those extra bananas into this delicious banana sheet cake. The soft and caramelly creamy cheese icing takes it to the next level. The large size and easy of preparation makes it perfect for parties, potlucks and more.
Turn ripe bananas into a soft and delicious sheet cake. This yummy treat is sized for a crown and the brown sugar and cream cheese icing adds another layer of fabulous flavor.
Turning extra bananas into cake
I know, I know… always with the banana recipes. You guys, I can’t help it!
I am not sure if you are thanking me or cursing me, so I choose to think you are loving this crazy banana baked good roller coaster. Here’s what happened:
Little Dude went on a banana bender. He HAD to have one every night before bed for a couple of weeks running.
Our supply was dwindling quickly, so I bought another bunch and then the bedtime banana ritual stopped as quickly as it started.
You never know with this kid. So the bananas sat.
And ripened. And ripened. And sat.
Until there was only one thing to do, BAKE! Boo hoo!
But if you are supposed to make lemonade out of life’s lemons, I figure you should make banana cake out of life’s overripe bananas too. It only seems right.
We had dinner planned at my brothers’ house on Friday, so I offered to bring dessert. We loved the combo and banana and caramel on Di’s Banana Cake. So, I thought I would switch it up a bit.
I love sheet cakes. They are so easy to put together.
They can be cut into teeny tiny squares for the strange people who “don’t really like sweets.” What does that even mean?!
Or great big giant bars for those of us who practice portion control by only having one piece, no matter the size.
Now let’s get to the frosting. MMMMM, frosting! Of course, one of my favorite parts of any cake.
I wanted the creamy feeling of cream cheese mixed with a rich caramel flavor. This icing is still a bit warm when you spread it, so it goes on super smooth and then it sets up a bit as it cools.
You can certainly adjust how salty you would like your salted caramel. I’d suggest you put at least a quarter teaspoon in for balance. I went full boor and put almost the full teaspoon in.
Then for added affect, I sprinkled a couple of grains of super coarse sea salt on a few pieces as I served them. It added a little crunch an that pop of salty sweet flavor. So fun!
More recipes using ripe bananas
We love banana baked goods around here. Whether it’s banana chocolate cupcakes or something a bit healthier like banana bread baked oatmeal, it’s bound to be a hit with our crew.
If you are looking for a banana cake that’s ready for a party, check out the star-spangled banana cake. It has 4 layers of moist banana cake, loads of fluffy white frosting and a sprinkling of coconut.
What are your favorite things to do with those extra bananas?
- 2/3 cup milk
- 1 teaspoon vinegar
- 1 2/3 cup sugar
- 1/3 cup butter
- 3 large bananas, very ripe
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups flour
- 4 oz cream cheese, softened
- 1/2 cup butter
- 1 cup brown sugar
- 1/3 cup whole milk
- 1/2 teaspoon salt*
- 1 Tablespoon vanilla
- 2 cups powdered sugar
- Preheat the oven to 350°F and spray a half sheet pan (I used this one)
- Mix milk and vinegar, set aside
- In mixer bowl, cream butter and sugar. Add bananas, eggs & vanilla and mix until smooth.
- Stir dry ingredients into banana mixture. Add milk mixture and stir until just combined.
- Spread in prepared sheet pan and bake for 25-30 minutes, rotating half way through bake time. Remove from oven and set aside to cool before frosting.
- Once cake is cooled, start on the frosting.
- In a small saucepan, melt butter. Add brown sugar, milk and salt and cook over medium heat until the sugar is fully dissolved, about two minutes.
- Remove from heat and stir in vanilla.
- In a mixing bowl, beat cream cheese until smooth and fluffy.
- Pour butter and brown sugar mixture into the bowl a little bit at a time, mixing after each addition. Beat on medium speed until the cream cheese is completely incorporated.
- Add powdered sugar and beat until smooth. Spread over cake and allow to set before serving.
Start by adding a half teaspoon of salt to the icing and then give it a taste. Add more until you get your desired level of salted caramel flavor. Alternatively, keep the salt in the icing at 1/2 teaspoon and then sprinkle a small amount of coarse salt over the top before serving.
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Amount Per Serving: Calories: 263Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 219mgCarbohydrates: 44gFiber: 1gSugar: 33gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.