Brown Sugar Banana Sheet Cake
A soft and tender sheet cake flavored with brown sugar and bananas, topped with swirls of silky chocolate frosting.
Meet the Chef: Laura Kasavan
Tutti Dolci is a baking and desserts blog all about inspiring deliciousness. From easy weeknight baking to showstopper occasion recipes and modern twists on classic desserts, Laura's goal is to inspire her audience to bake from scratch and equip them to master baking at home.
Brown Sugar Banana Cake
- 2 1/2 cups flour 2 1/2 cups flour
- 1 ½ tsp baking powder 1 ½ tsp baking powder
- 1 tsp baking soda 1 tsp baking soda
- 1 tsp cinnamon 1 tsp cinnamon
- ½ tsp salt ½ tsp salt
- 10 Tbsp unsalted butter, at room temperature 10 Tbsp unsalted butter, at room temperature
- C&H® Light Brown Sugar 1 cup 1 cup C&H® Light Brown Sugar
- C&H® Granulated Sugar ½ cup ½ cup C&H® Granulated Sugar
- 2 tsp vanilla extract 2 tsp vanilla extract
- 2 large eggs, at room temperature 2 large eggs, at room temperature
- 1 cup mashed ripe banana 1 cup mashed ripe banana
- ¾ cup buttermilk, at room temperature ¾ cup buttermilk, at room temperature
Chocolate Frosting
- 1 cup unsalted butter, at room temperature 1 cup unsalted butter, at room temperature
- ½ tsp salt ½ tsp salt
- ¾ cup unsweetened cocoa, sifted ¾ cup unsweetened cocoa, sifted
- 2 tsp vanilla extract 2 tsp vanilla extract
- C&H® Powdered Sugar 2 ½ cups 2 ½ cups C&H® Powdered Sugar
- 5 Tbsp heavy cream 5 Tbsp heavy cream
Instructions
Brown Sugar Banana Cake
Preheat oven to 350°F and spray a 13 x 9-inch baking pan with nonstick spray.
Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
Beat butter, C&H® Light Brown Sugar and C&H® Granulated Sugar in a large mixer bowl on medium speed until pale and fluffy; beat in vanilla. Add eggs one at a time and beat until combined.
Combine banana and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with banana mixture (begin and end with flour mixture).
Spoon batter into prepared baking pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
Bake for 28 to 30 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let cake cool completely in pan on a wire rack.
Chocolate Frosting
Beat butter and salt in a large mixer bowl on medium speed until combined.
With the mixer on low speed, gradually add sifted cocoa, beating until incorporated. Mix in vanilla.
Add C&H® Powdered Sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream. Scrape down the bowl as needed.
Add remaining 2 tablespoons of heavy cream and mix on low speed until combined, then beat on medium speed for 1-2 minutes, until light and airy.
Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing.
Chef's Tip
Sheet cake can also be made with C&H® Dark Brown Sugar
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