Texas Banana Sheet Cake

Calling all banana lovers! This is the cake for you. One half of this recipe may be baked in a 13x9-inch pan or in the full recipe can be baked in a half-sized sheet pan (18x12). This one is my favorite because it has a lid. :)

Ingredients:

CAKE

2 3/4 cups all-purpose flour

1 teaspoons kosher salt

1 1/4 teaspoon baking powder

1 teaspoon baking soda

2/3 cup butter, at room temperature

1 2/3 cups white sugar

1 3/4 to 2 cups mashed bananas (about 4 bananas) 

2/3 cup buttermilk, at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract

Cream Cheese Frosting:

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

1 tablespoon vanilla extract

Pinch of salt

4 to 4 1/2 cups powdered sugar, measured and then sifted

NOTE: One half of this recipe may be baked in a 13x9-inch pan or in the full batter can be baked in a jelly roll pan (What you would make Texas Sheet Cake in).

Directions:

FOR THE CAKE:

1. Preheat oven to 375*. Grease and flour a 15 x 10 x 1-inch jelly roll pan; set aside.

2. Combine the flour, salt, baking powder, and baking soda together in a medium bowl; set aside. Once at room temperature, I add the eggs and vanilla extract to the buttermilk, whisk together, and then set aside. In a stand mixer (paddle attachment) on medium speed, cream the butter for 2 minutes. Add the sugar and continue beating on medium-high speed for 3 to 5 minutes (I try to get the sugar to dissolve as much as possible). Add the flour mixture and bananas on low speed until just combined.

3. Pour in the buttermilk/egg mixture and continue beating on low until incorporated. Scrape down the sides and then beat on medium speed for about 20 seconds (do not overbeat).

4. Pour the batter evenly into the prepared pan.

5. Low altitude: Bake at 350* for 30 to 35 minutes or until the center is set. High Altitude: Bake for 25 to 30 minutes or until the center is set (start checking at 25 minutes due to baking at a higher temperature because of altitude adjustments).

6. Remove the cake from the oven and let cool completely before frosting. 

FOR THE FROSTING:

1. In a stand mixer (paddle attachment) on medium speed, beat the butter, cream cheese, vanilla, and salt together until well blended.

2. Add the powdered sugar, one cup at a time, and continue mixing until combined. Scrape down the sides.

3. Turn the mixer to medium-high speed and beat for 5 minutes. Mix the frosting by hand with a wooden spoon to remove any air pockets due to the extended beating. This makes 2 1/2 cups of frosting.

4. Spread the frosting over the cooled cake. Refrigerate at least until the frosting is set. Take out of the refrigerator about 15 minutes before serving. Makes 32 servings.

High Altitude Ingredient List:

2 3/4 + 2 T cups all-purpose flour

1 1/4 teaspoons kosher salt

1 teaspoon baking powder

3/4 teaspoon baking soda

2 large eggs + 1 large egg yolk, at room temperature

1 1/2 cups white sugar

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