This Banana Walnut Sheet Cake is a delightful treat, perfect for any occasion. You’ll love how easy it is to make this moist and flavorful sheet cake, bringing comfort and sweetness to your table. This recipe is a fantastic addition to your collection of sheet cake recipes.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for natural sweetness and moisture. You can use slightly overripe bananas for the best flavor.
- All-Purpose Flour: Provides structure. A gluten-free baking blend can be substituted cup-for-cup.
- Walnuts: Adds a lovely crunch and nutty flavor. Feel free to use pecans or omit if you prefer.
- Brown Sugar: Contributes to the cake’s moistness and caramel notes. Granulated sugar can be used, but brown sugar is recommended.
- Cream Cheese Frosting: The classic pairing. You can substitute with a simple vanilla buttercream if desired.
Ingredients:
For the Banana Walnut Sheet Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup buttermilk
- ½ cup chopped walnuts
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 12-16
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer, spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your sheet cake won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this mixture aside. This step evenly distributes the leavening agents and spices.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar with an electric mixer until light and fluffy. This creates a good base for your banana walnut sheet cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract until just combined. Don’t overmix at this stage.
5. Mix in Bananas and Buttermilk
Fold in the mashed bananas and buttermilk until barely combined. The mixture might look a little lumpy, which is perfectly fine.
6. Gradually Add Dry Ingredients
Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. Be careful not to overmix the batter.
7. Fold in Walnuts
Gently fold in the chopped walnuts with a spatula. This ensures they are evenly distributed throughout your sheet cake.
8. Bake the Cake
Pour the batter into your prepared 9×13 inch pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool Completely
Let the sheet cake cool in the pan on a wire rack for at least 30 minutes. Then, remove it from the pan and let it cool completely on the rack before frosting. This prevents the frosting from melting.
10. Prepare the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add the powdered sugar, one cup at a time, mixing until smooth and creamy. Beat in the vanilla extract.
11. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and enjoy your delicious banana walnut sheet cake!
Variation Ideas:
- Chocolate Chips: Add ½ cup of mini chocolate chips to the batter for a chocolatey twist.
- Coconut Flakes: Fold in ½ cup of shredded coconut for added texture and flavor.
- Caramel Drizzle: Drizzle with a homemade or store-bought caramel sauce before serving.
- Spiced Up: Increase the cinnamon to 1 teaspoon and add ¼ teaspoon of nutmeg for more warmth.
Storage Instructions:
Store leftover Banana Walnut Sheet Cake covered tightly in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. You can enjoy slices chilled, or let them come to room temperature for a softer texture. Freezing is also an option; wrap individual slices tightly in plastic wrap and then foil for up to 2 months. Thaw in the refrigerator overnight.
Frequently Asked Questions (FAQ):
- Can I use frozen bananas?
Yes, thaw them first and drain any excess liquid before mashing.
- What if I don’t have buttermilk?
You can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to equal ½ cup. Let it sit for 5 minutes before using.
- My cake sunk in the middle, what happened?
This can happen from opening the oven door too early, overmixing the batter, or the baking soda losing its potency.
- Can I make this as cupcakes?
Yes, you can divide the batter into cupcake liners and bake for 18-22 minutes.
- How do I know when the bananas are ripe enough?
Look for bananas with brown spots on the peel; they will be sweeter and easier to mash.
- Can I prepare the frosting ahead of time?
Yes, you can make the cream cheese frosting up to 2 days in advance and store it in an airtight container in the refrigerator. Let it soften slightly at room temperature and re-whip before using.