Who isn’t a fan of a good sheet cake? Granted that most people associate them with their grandmothers or school bake sales. They are unpretentious, comforting and welcome at any occasion. So, the next time you have a few ripe bananas laying around and can’t stomach yet another banana loaf, remember to give this humble Banana Sheet Cake a try.
Just some notes to keep in Mind:
- This cake is very delicate when still warm so allow to cool completely in the pan before removing it. If you’re worried then you can even frost the cake as is and slice and serve right out of the sheet pan.
- I personally LOVE a layered cake because you get more frosting. To achieve this with sheet cake, simply cut your cake in half and then stack them with frosting in-between the layers. Not to worry about getting too fancy here as this cake is meant to look homemade and a little clumsy.
Banana Sheet Cake
- 115 g Salted Butter (room temperature) *if you use unsalted butter make sure to add 1/2 tsp kosher salt
- 100 g Granulated Sugar
- 75 g Light Brown Sugar
- 100 ml Buttermilk
- 30 ml Vegetable Oil
- 240 g Bananas (ripe) Approx 2 large Bananas
- 225 g Gluten Free Flour Blend *I used Bob's 1 to 1 gluten free blend
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- Preheat the oven to 190°C/350°F degrees. Line the bottom of a quarter sheet pan with parchment and grease with butter or baking spray. In a medium bowl, whisk together gluten-free flour, baking powder, and baking soda; set aside.
- Using an electric mixer fitted with a paddle attachment, beat the butter and sugars thoroughly on medium-high for approx 4 minutes. The mixture should be light and fluffy and look pale yellow in colour. Turn the mixer to low and start adding the eggs one at a time, until fully incorporated. This should take approx 3 minutes.In a separate bowl mash the bananas with a fork until smooth. Using the fork, slowing stir in the buttermilk and vegetables oil to the mashed bananas. With the mixer on low, add the banana mixture until fully incorporated. Remove the bowl from the mixer and using a large spatula, add flour mixture to your batter and fold together until just incorporated. Try not to overmix.
- Pour the batter into prepared pan and smooth the top with an offset spatula. Firmly tap pan on a work surface to level the batter.
- Bake for 25 to 30 minutes, until a toothpick comes out clean. Allow the cake to cool in the pans.
- Once cooled the cake will keep in the fridge for 2-3 days wrapped in cling film or stored in a airtight container.