Banana Sheet Cake

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1 large egg white (yolk removed)
• 1 cup mashed banana
• 2 teaspoons Rodelle vanilla bean paste
• 1/2 teaspoon baking soda
• 1/4 teaspoon freshly grated nutmeg

For the cream cheese frosting:

• 5 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 teaspoon Rodelle vanilla bean paste
• 2 cups powdered sugar
• splash of heavy cream (or buttermilk)
• 1 sliced banana, for garnish

Instructions

• Preheat the oven to 350 and spray a quarter sheet pan (9" x 13" x 1") with cooking spray.
• In a large bowl, whisk together the flour, sugar and salt.
• In a separate bowl, whisk together the melted butter, buttermilk, egg white, mashed banana, vanilla bean paste, baking soda and nutmeg. Mix very well.
• Pour the banana mixture into the bowl with the flour, and stir until everything is combined.
• Pour the batter into the prepared pan and bake for 18-19 minutes, or until a toothpick inserted comes out clean. The cake will also start pulling away from the edges of the pan.
• While the cake cools, make the frosting: beat together the cream cheese, butter and Rodelle vanilla bean paste. Slowly add the powdered sugar while mixing and add a splash of milk if it seems too dry.
• Spread the frosting over the cooled cake and top with sliced bananas.

Notes

• This recipe uses an egg white only. To browse recipes that use the remaining egg yolk, check my recipe index.

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