The Best Banana Cake with Banana Frosting
Rich and sweet, this banana sheet cake is one of the best and my family's favorite cake! Flavored with banana in the cake and frosting, it's a perfectly sweet cake for any banana lover.
Servings: 15
Ingredients
- FOR CAKE:
- 1 box yellow cake mix
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1 cup ripe bananas peeled and mashed (about 2-3 medium-sized bananas, the blacker the better)
- 1 cup water
- 1/2 cup oil
- 3 eggs
- 2 tsp banana extract you could also use banana liqueur if desired
- FOR BANANA FROSTING:
- 1/4 cup butter softened
- 1/2 cup ripe banana peeled and mashed (about 1 medium banana)
- 1 tsp vanilla extract
- 1-2 tsp banana extract more if you prefer a stronger banana flavor
- 1 tsp fresh-squeezed lemon juice
- About 3.5 cups powdered sugar sifted
Instructions
- Preheat oven to 350 degrees F. Liberally grease a 13x9" baking dish with cooking spray and set aside. In a large bowl, beat together the cake mix, brown sugar, mashed banana, cinnamon, water, oil, eggs and banana extract with a handheld electric mixer for about 2 minutes or until blended.
- Pour the batter into the prepared pan and bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely.
- Once the cake has cooled, prepare your frosting. In the bowl of a stand mixer, cream together the butter, mashed banana, vanilla, banana extract and lemon juice with the paddle attachment until creamy. Add in the powdered sugar, about a cup at a time, until the frosting is light and fluffy but still kind of soft. You don't want it as stiff as you normally would for say, frosting cupcakes, but it should hold its shape relatively well.
- Spread the frosting on top of the cake in an even layer. Refrigerate the cake for at least 30 minutes before cutting into squares and serving. Store leftovers airtight in the fridge for up to 4 days.