The Fluffiest Banana Sheet Cake

The lightest and fluffiest banana-buttermilk sheet cake topped with a dark chocolate ganache!

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Can I get you all excited about a simple sheet cake? Move over elegant layer cakes, it’s all about simplicity today!

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To make the cake,

Whisk all dry ingredients in a small bowl and mashed banana with buttermilk in another one.  Didn’t bother getting out my standup mixer , a regular hand held one does a fantastic job!  Beat butter and sugar well , beat in egg and alternate dry and banana-buttermilk mixture . Pour in pan, bake , spread  an easy dark chocolate ganache and sprinkle sliced almonds. Great as an after milk treat or anytime snack!

To toast almonds, place them in a single layer on a baking sheet, bake at 350 degrees for a few minutes until golden and let cool.

Make sure the banana is super ripe, one that you don’t want to eat any more.

Serve to a bunch of neighborhood kids and watch it disappear in front of your eyes! Like I did😳

pieceThe Fluffiest Banana Sheet Cake

Ingredients:

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large ripe banana, mashed well

1/2 cup buttermilk

1 teaspoon vanilla extract, divided

6 tablespoons unsalted butter, room temperature

1/2 cup sugar

1 egg

4 ounces semi sweet chocolate, coarsely chopped

1/3 cup heavy cream

1 cup sliced almonds, toasted

Preperation:

To make banana sheet cake,

Preheat oven to 350 degrees F. Grease a 9 x 13 inch sheet pan with non-stick cooking spray.

Whisk first 4 ingredients together in a bowl and set aside.

Whisk mashed banana, buttermilk and 1/2 teaspoon vanilla extract in another small bowl and set aside.

Combine butter and sugar in a large bowl, beat with a hand held electric beater on high, for 2 minutes, until light and fluffy.

Beat in egg.

With the beater on low speed, alternately add the flour mixture (in three additions) with the banana-buttermilk mixture (in 2 additions), beginning and ending with flour mixture.

Pour batter into the prepared pan, smooth top, bake for  16-18 minutes, until a toothpick inserted in the middle comes clean.

Place pan on a wire rack and cool completely.

To make chocolate ganache,

Add semi sweet chocolate in a medium heat proof bowl.

Microwave cream for 30-60 seconds until very hot and pour  over the chocolate.

Stir until smooth, along with remaining 1/2 teaspoon vanilla extract.

Pour over cake and spread evenly. Sprinkle sliced almonds on top.

Let cake stand at room temperature until chocolate is set, for a few hours.

Slice and serve.

Makes 1 9 x 13 inch sheet cake

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