Take this banana sheet cake . Like our banana bread it has wonderful banana flavor, but with a little more sweetness and a tangy cream cheese frosting. One batch of this banana cake easily makes 30 servings, convenient for potlucks and tailgates. This recipe comes from my friend Kelsey Fischer and her mom Janeen. It’s is a family favorite of theirs. I’ve made a few slight adjustments to the recipe by adding some lemon juice to the cream cheese frosting to give it more tang, and then added some vanilla to the banana cake batter. My dad gives the cake a strong two thumbs up and declares it “a keeper.” Enjoy! If you are trying to cut sugars, you may want to experiment dropping the sugar in the cake mixture by a half cup and cutting the amount of frosting in half.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup white granulated sugar
1/2 cup brown sugar
2 large eggs
1 vanilla bean (scraped clean, outside discarded), or 1 teaspoon vanilla extract
1 cup mashed ripe bananas (2 large or 3 medium bananas)
1/2 cup full fat sour cream
For the frosting
6 ounces cream cheese, room temperature
4 tablespoons (1/4 cup) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
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