Banana Sheet Cake

August 4, 2011
Over the past month of marriage, I’ve realized how much more fun cooking has become. Although I could live on smoothies, roasted vegetables and whole grains, it’s been a blast getting to stretch myself in the kitchen again and push myself to come up with meals many nights during the week. 
Typically, desserts have been a bit of trouble spot for me. I love to eat them, probably a little too much, and more often than not, I found myself in the cycle of depriving myself for days only to overindulge every now and again. Joey, on the other hand, has a much better grasp on enjoying desserts in moderation since sweets have never really been his thing. Having someone to keep me accountable, while allowing me to still enjoy something sweet every single night has been a nice switch up from the way it used to be before we got married.
Over the past couple days, we’ve been enjoying slices of this Banana Sheet Cake. The recipe comes straight from my favorite cookbook of all time, The Ultimate Southern Living Cookbook. I don’t think I’ve made a single recipe from this cookbook over the years that hasn’t turned out beautifully. Complicated, sophisticated food it is not. But delicious it is, indeed. 
One of Joey’s biggest requirements for a tasty cake or quick bread is that it be moist. This recipe fits the bill thanks to the addition of mashed banana as well as a can of crushed pineapple. Although the pineapple flavor and texture is barely noticeable, it imparts amazing moisture to this cake that only gets better as the days go by. 
Banana Sheet Cake
Recipe from The Ultimate Southern Living Cookbook (aka my absolute favorite cookbook)
*1 1/2 cups all-purpose flour
*1 teaspoon baking powder
*1 teaspoon baking soda
*1/2 teaspoon salt
*1 teaspoon ground cinnamon
*1 cup sugar
*2 bananas, mashed
*1/2 cup vegetable oil
*2 large eggs
*1 (8-ounce) can crushed pineapple, drained


*4 oz. cream cheese, softened
*1 teaspoon vanilla extract
*1/4 cup butter, softened
*2 1/4 cups sifted powdered sugar
*Preheat oven to 350°F. Lightly grease a 9×13-inch cake pan. Set aside. Combine the flour, baking powder, baking soda, salt and cinnamon in a mixing bowl.
*In the bowl of an electric mixer, beat together the banana, sugar, vegetable oil and eggs until combined. Add in the dry ingredients. Stir in the crushed pineapple. 
*Spoon batter into prepared pan. Bake for 35 minutes or until cake is golden brown and a toothpick inserted in the center comes out clean. 
*Transfer to a wire rack to cool completely. 
*Meanwhile, combine all the ingredients for the frosting with an electric mixer. Beat until smooth and well combined. Spread over cooled cake. Cut into squares. 
Happy Baking!
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  • Lauren at Keep It Sweet

    This cake sounds delicious! I wish I could learn to enjoy one slice of cake at a time… one day!

  • The Blue-Eyed Bakers

    Who needs complicated and sophisticated. We're with you – the goal is always delicious! This looks amazing!

  • Poires au Chocolat

    There's definitely something awesome about learning to control sweet things so you can have them often in small amounts. It's a great way to live – plenty of treats but no problems from eating too many!

  • Hayley

    Yum – That looks to die for!! I am going to have to go get some bananas!

  • Urban Wife

    Amen to a moist cake! I'll be making this one over the weekend. :)

  • natalielynnborton

    I completely relate to the pre-marriage fear of sweets. I'd feel really good about myself for holding off, and then a few days later eat way too much and feel guilty. Now that I'm married, I also can enjoy the freedom of eating dessert in moderation. We're lucky to have that kind of loving accountability in our lives!

    Also, this recipe looks to-die-for. Definitely making it soon!

  • Natalie

    this looks positively wonderful! i'm glad you're indulging on a regular basis–life's too short not to! :)

  • Tanja @ Postmodern Hostess

    Okay, I'm going to admit a little prejudice I have. Whenever I hear “sheet” in front of “cake,” I immediately assume that the product will be overly sweet and lacking in flavor. But this sounds awesome! Of course I love banana bread (and I think I might have to try throwing in a can of pineapple the next time I make it, because that sounds ridiculously tasty), but this sounds like banana bread's tantalizingly wonderful cousin.

  • Digital Printing

    This is an incredibly moist banana cake from a mix.I was looking for a quick recipe to use up bananas and this was perfect,oh my goodness!

  • The Procrastobaker

    I simply loveeee your photo, its so so beautiful! Makes this little cake look absolutely irresistible :) Lovely recipe indeed, sounds delish!

  • Frizz

    i just made this recipe. very easy to make and very good. i did not add the oil to the cake. instead of oil, i doubled the banannas and it came out great. obviously, it’s lower fat. also: for the “frosting”: i doubled the cream cheese and did not use butter. tastes great. less fat again. EVERYONE LOVES IT!

  • BuckwheatsMomma

    Sounds and looks DELISH!
    Can you tell me if it can be made in a tube pan????
    Thanks for the recipe

  • AW

    This looked so delicious that I had to try it :) My only tweaks to this excellent recipe was to use 3 bananas and applesauce instead of oil. I also left out the pineapple this time, but next time I’ll give a try. Thank you!

  • Gina

    I made this today and it is delicious! Great recipe! :)

    • Madison Mayberry

      Thanks, Gina! And thank you for taking the time to stop back and let me know. I love knowing that readers have made and enjoyed recipes!