Fluffy Banana Sheet Cake with Chocolate Glaze - Soft and fluffy cake with sour cream topped with rich, smooth and easy glaze that is finger licking good!
Banana Sheet Cake
Don't you love sheet cakes? They're so easy to make, great to travel and are perfect for large gatherings, potlucks, tailgates since they serve a crowd. It’s the perfect recipe to use when there are brown fruits on the kitchen counter.
I tend to gravitate towards plain cakes like pound, coffee or this simple glazed cake. It feels luxurious yet doesn't take hours to decorate <--- perfect for a simple dessert or even breakfast (in our home)!
This recipe is made of a soft, fluffy gateau with sour cream, topped off with finger licking good chocolate glaze and then walnuts add some crunch-------> So good!
Why this recipe works:
- Smaller sheet pan - This is baked in a 9 by 13 inch pan instead of larger one, so it is perfect for feeding a smaller crowd.
- Stays good for days - It stays moist for days, when stored in a tightly sealed pan on the counter.
- Great for travel - So it's my go-to dessert for picnics, parties and potlucks, since it can be baked and served from the pan.
- Simple and sweet - It's perfect when you want to indulge but not a lavish dessert.
What is the difference between cake and bread?
One of the main differences is the type of pan used - Bread is always baked in a loaf pan, whereas the latter are made in square, rectangle or round pans.
Quick breads tend to be more on the denser side when compared to a soft and light sheet gateau.
Why is my cake dense?
Over-mixing the batter, which develops the gluten by mixing too long after the addition of flour, resulting in it sinking after removed from the oven.
What pan can I use?
It is baked in a 9 by 13 inch rectangle baking pan and half the recipe can be made in a 8 by 8 inch square baking pan.
PRO TIPS FOR SUCCESS
- Butter - Leave butter at room temperature for several hours (or overnight). Room temperature butter is very important when making any baked recipe.
- Cream for 3 to 4 minutes - Do not rush the butter and sugar creaming process. It needs to be beaten to get an almost mayonnaise consistency.
- Eggs and sour cream - It helps when both are left at room temperature at least for 30 minutes.
- Do not over mix - As with any baking recipe, it is crucial not to over mix after the addition of flour.
- Don't over bake - Leaving in the oven for longer than needed also tends to dry out the cake. Bake just until you don't see any wet batter when a tooth pick in inserted in the middle.
- Well ripe banana - A mega ripened fruit is the key to a tasty baked good. It needs to be the kind that you wouldn't want to eat anymore.
- Cool completely before glazing: If the bars are still warm, you might end up lifting part of the cake off as you spread and making holes in the top.
- Travel: To bring to a party, cut them at home but keep them in the pan. Stick toothpicks at regular intervals into the top of the frosting, then drape plastic wrap lightly over the toothpicks to prevent the plastic from sticking to the glaze.
How to make?
- Make Batter - Whisk all dry ingredients together in a bowl. In another bowl, beat butter and brown sugar, until smooth, creamy and light, followed by eggs (one at a time) and the mashed fruit and vanilla extract.
- Mix in half the dry ingredients, sour cream and then remaining dry ingredients. DO NOT OVER MIX.
- Bake - Transfer batter into a greased 9 by 13 inch baking pan, spread evenly and smooth top. Bake at 350°F for about 35 minutes. Cool completely.
- Chocolate glaze - Melt semi sweet chocolate, butter and honey in a microwave, until smooth. Pour over cooled pastry, spread evenly and sprinkle chopped walnuts to finish.
How long does it last?
It will last 5 days when stored in an airtight container in the refrigerator.
Can I Freeze?
Yes! Once cooled, it can be frozen (without glaze) for up to 1 month. Wrap securely with plastic wrap to prevent freezer burn. Leave at room temperature, until thawed completely. Glaze and serve!
FREQUENTLY ASKED QUESTIONS
327 calories in one serving.
2 large or 3 medium mashed fruits make one cup.
Yes, 1 cup chopped nuts or chocolate chips may be added to the cake batter before transferring it to the cake pan.
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Banana Sheet Cake with Chocolate Glaze
Ingredients
Banana Cake
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter room temperature
- 1 cup golden brown sugar packed
- 2 eggs large, room temperature
- 1 cup mashed ripe bananas about 2 large
- 1 and ½ teaspoons vanilla extract
- ½ cup sour cream
Chocolate Glaze
- 6 ounces semi sweet chocolate
- 4 tablespoons butter
- 2 tablespoons honey
Addition ingredients (optional)
- ¾ cup chopped walnuts
Equipments used
Instructions
- Pre heat oven to 350° F and grease a 9 X 13 inch baking pan with non-stick cooking spray and set aside.
- Add flour, baking soda, baking powder and salt in a medium bowl and whisk well. Set aside.
- Into a another large bowl, add butter and brown sugar, beat with a hand held electric beater (on high speed), until smooth and creamy (3 to 4 minutes). You want the consistency of mayonnaise.
- Add eggs one at a time, beating well after each addition.
- Add mashed bananas and vanilla extract, beat well until combined (the mixture might look slightly curdled, don't worry).
- Add half the flour mixture, beat on low speed, just until combined. Beat in sour cream and the remaining flour mixture, just until everything is combined well. (DON'T OVER MIX)
- Transfer batter into the prepared pan, spread evenly, smooth top and bake for 32 to 40 minutes, until a toothpick inserted in the middle comes clean.
- Place pan on a wire rack and let cool completely.
- Chocolate Glaze - Add chopped semi sweet chocolate, butter and honey into a medium microwavable bowl, microwave for 40-60 seconds (stirring every 20 seconds), until it is smooth and melted.
- Finish
Pour glaze over the cake, spread evenly and sprinkle chopped walnuts on top.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
The chocolate glaze recipe is from www.joyofbaking.com
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All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
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