Mom’s here today showing everyone who ever doubted exactly where I got my math skills and love of happy dances from :) Let’s not pretend this cake is anything but an excuse to eat a massive layer of cream cheese frosting and feel ok about it because there’s fruit in the cake.
Also, before we get to Mom’s very entertaining math, you need a glimpse of her happy dancing. I hope she’ll still visit me AND agree to post for me sometimes after this ;) My mama’s got the mooooves!
Ok Mom, you may have the floor :)
When Math goes bananas in my kitchen the result is invariably as follows:
3 overripe bananas + 2 overripe bananas= 1 large Banana Loaf with Streusel Topping and 1 happy dance
3 overripe bananas + 1 overripe banana = 1 peanut butter and banana sandwich for my husband (I really don’t like overripe bananas on my peanut butter :P) and 12 Best Ever Banana Muffins and 1 happy dance
3 overripe bananas – 1 overripe banana = “WHO TOOK AWAY MY THIRD BANANA!” and zero happy dances
Until now. Now 3 overripe bananas -1 overripe banana = Frosted Banana Sheet Cake and, with that thick cream cheese frosting, the happy dance continues on into infinity!
The cake is deliciously moist, as banana cake should be, and the icing is thick and creamy and complements the banana flavour perfectly. And, with its large size, you have enough to feed a crowd. No crowd to feed, no problem. Covered and stored in the fridge, it will stay moist and delicious all week. It also freezes well, frosting and all, for future crowds.
- ½ cup butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream or buttermilk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 very ripe bananas, mashed
- FROSTING: (if you prefer a thin layer of frosting, cut ingredients in half)
- 250 g (8oz) cream cheese, softened
- ½ cup butter, softened
- 2 tsp vanilla
- 4 cups icing sugar
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 10x15" baking dish, jelly roll pan, or large rimmed cookie sheet.
- In large mixing bowl, cream butter and sugar. Beat in eggs, sour cream and vanilla. In separate bowl, whisk together flour, soda and salt. Gradually add dry ingredients to creamed mixture, beating well. Stir in mashed bananas.
- Spread mixture into prepared baking pan. Bake for 20-25 minutes or until toothpick inserted in centre comes out clean. Place pan on rack to cool completely before frosting.
- For frosting, beat together cream cheese, butter and vanilla until smooth. Gradually beat in icing sugar. Spread evenly over cooled bars. Cover and store covered in fridge.
Erin @ Texanerin Baking says
This is surprisingly light looking! I’m intrigued. Perhaps I should stop loading my banana goodies full of cinnamon and see how they come out that way. :) The frosting looks great, too!
LOL!!!! Must be an Anna thing, that’s the sort of pic I’d post – high fives to a fellow happy dancer….. Oh…. & the cake is pretty yummy too :)
Oh Anna…we are going to have to have a word! ;)
Oh Kim…do you ever look like Mom in this happy dance!
You made me look at it again Shirl…I do look like Mom! She would have done the same thing :)