banana cake wars: volume 2

On Tuesday, we talked about the amazing frozen banana cake. Today, we move on to the frozen banana cake’s much simpler sibling, the banana sheet cake. We are not talking Texas sheet cake here. The recipe calls for a 9”x13” pan. I used an 8” square and 8” round for mine with the intention of freezing one for later before frosting. More on how well that went later.

This cake is just like making banana bread, only it bakes in a different shape and has frosting. What’s really important is to remember to put the flour mixture into the bowl before pouring the batter into the pans and putting the pans into the oven. Also equally important is to line the pans with parchment. Or, if you did forget to put the flour mixture into the batter and had to take the batter out of the pans, dump it back into the mixer, and back into the pans again, maybe you want to take the time to clean out the pans completely and at least re-grease them rather than hoping that the butter is still on the bottom and everything will be great.

Just a thought.

Flavor-wise, this cake knocks it out of the park. I am not a frosting girl, nor do I really care for cream cheese, but there is something about cream cheese frosting on banana or pumpkin or poppy seed or any cake really that makes me very happy. This cake is definitely worth the try next time you have over-ripe bananas. It might even be worth buying extra bananas and hiding them from your family so that you do have over-ripe bananas.