Banana Sheet Cake with Chocolate Glaze

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!

Course Dessert

Cuisine American

Keyword banana cake with sour cream, banana sheet cake, banana sheet cake with chocolate frosting, banana sheet cake with sour cream, chocolate banana sheet cake

Prep Time 20

Cook Time 40

Total Time 1

Servings Servings

Calories 327kcal

Author Maria Doss

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

Butter – Leave butter at room temperature for several hours (or overnight). Room temperature butter is very important when making any cake recipe.

Cream for 3 to 4 minutes – Do not rush the butter and sugar creaming process. It needs to 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 the cake 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 banana is the key to a chocolate banana sheet cake. It needs to be the kind that you wouldn’t want to eat anymore.

Sour cream - Leave the sour cream out of the fridge for about 30 minutes if possible.

Chocolate - Semi sweet chocolate chunks or chocolate chips may be used.

To make half the recipe -

Banana cake:

1 cup all purpose flour

¼ + ⅛ teaspoon baking soda

¼ teaspoon baking powder

⅛ teaspoon salt

4 tablespoons unsalted butter, room temperature

½ cup golden brown sugar, packed

1 egg, room temperature

½ cup mashed banana, about 1 large

½ teaspoon vanilla extract

¼ cup sour cream

Chocolate glaze

3 ounces semi sweet chocolate

2 tablespoons butter

1 tablespoon honey

Make cake as per the recipe instructions and bake in a greased 8 x 8 inch square baking pan.

Nutrition