What a delightful, easy cake this is! I was craving cake at the lake house yesterday and had perfectly ripe bananas so I decided to try out my favorite banana sheet cake with my favorite chocolate frosting and it was positively magical.
The cake is a one-bowl recipe, perfect for lazy day baking. It’s really not overly sweet or overly decadent, so you could have a slice in the afternoon with coffee.
Chocolate Banana Sheet Cake
For the Banana Cake:
2/3 cup butter, at room temperature
1 2/3 cup granulated sugar
2/3 cup buttermilk
1 1/4 cups mashed bananas, (about 2.5 medium bananas)
1/2 tsp vanilla extract
2 1/3 cup all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
2/3 cup pecans, chopped
For the Dark Chocolate Frosting:
6 Tbsp unsalted buter, softened
2 2/3 cups powdered sugar
1/2 cup dark cocoa powder
1/3 cup milk
1 tsp vanilla extract
To bake the cake:
- Preheat oven to 350 degrees. Grease and flour a 9×13″ pan.
- Beat softened butter with sugar until combined. Mix in buttermilk and mashed bananas. Add eggs, one at a time, and vanilla extract. Gently mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in pecans.
- Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely (about an hour) in the pan, then frost with dark chocolate frosting.
To make the frosting:
- Beat softened butter. Sift powdered sugar and cocoa powder together. Beat in powder sugar and cocoa powder alternately with milk until smooth. Add vanilla and beat well.
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