Tuesday, May 24, 2011

Sour Cream Banana Sheet Cake

I'm not a cake decorator, so I like making sheet cakes. They don't need to look pretty, they only need to taste good. I've had this recipe for many years, but I decided to adapt it to sheet cake form and add cream cheese frosting. My husband said it's one of the best cakes he's ever had! I refrigerated the leftovers, and it tasted great cold too. I topped it with some chopped walnuts.

Sour Cream Banana Sheet Cake
3/4 cup butter
2 cups sugar
2 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups sour cream
1/2 cup milk
1 1/2 cups mashed banana

1. Preheat oven to 350 degrees. Spray a 13in x 18in baking sheet with cooking spray.
2. Cream butter and sugar and beat until light and fluffy. Beat in eggs one at a time; add vanilla.
3. Mix dry ingredients together in a separate bowl. In another bowl combine sour cream and milk.
4. Add dry ingredients to butter and sugar mixture alternately with sour cream and milk. Begin and end with dry mixture.
5. Add mashed banana mixing until just blended. Spread on to prepared baking sheet and bake for 25 minutes.

Cream Cheese Frosting
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
4 cups powdered sugar

In a large bowl, cream butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.



Yes this was divine!! Thanks for posting it.


Delicious! Makes good cupcakes also.


Thanks so much Christine for this recipe, best cake ever !

Even with some slight modifications to the recipe (see below) - it turned out perfectly.

Sour Cream Banana Sheet Cake modifications as follows:
1 1/2 cups organic spelt flour
1/2 cup organic white wheat flour

1 1/2 cups organic coconut palm sugar (batter and cake will be a slightly darker caramel color, but does not affect taste - reduces the sugar calories)

1/2 cup organic golden cane sugar (which is like a light blond sugar - produced without the use of herbicides or chemical bleaching agents - used Wholesome Sweeteners brand)

In sheet pan - line bottom only with parchment paper, then apply coconut oil on top of paper and sides of pan.

Icing modification - without icing sugar:

Honey Cream Cheese Icing
2 packages cream cheese
1/3 cup organic white honey (non-liquified, smooth)
2 teaspoons vanilla

Place all ingredients in a large bowl and whip till fluffy, use icing knife or regular small butter knife to spread icing onto completely cooled cake; refrigerate unused portion in covered glass bowl.

Coarsely chopped pecans or walnuts
Prepare pecans - (soak / wash pecan halves in veg. rinse for approx. 10 min., rinse thoroughly; pat dry with paper towel. Spread halves on parchment paper on cookie sheet. Dry pecan halves on very low at 120 degrees F in convection oven for 20 min. or until dry to touch)
Sprinkle chopped pecans over cream cheese icing on cake.

Delicious !