Gingerbread Banana Sheet Cake
A super moist gingerbread banana sheet cake topped with a vanilla & gingerbread cream cheese frosting.
Ingredients
Gingerbread Banana Sheet Cake
- 141 g unsalted butter (10 tbsp.)
- 250 g banana mashed (~3 medium bananas)
- 2 ½ tsp. gingerbread spice
- 150 g dark brown sugar (¾ c.)
- 45 g molasses (3 tbsp.)
- 2 eggs room temperature
- 1 tsp. vanilla
- 60 g sour cream (¼ c.) room temperature
- 190 g all purpose flour (1 ½ c. + 1 tbsp.)
- 2 tsp. baking powder
- ½ tsp. salt
- 85 g crushed walnuts optional (¾ c.)
Vanilla Cream Cheese Frosting
- 185 g cream cheese room temperature (¾ c. + 1 tbsp.)
- 85 g unsalted butter (¼ c. + 2 tbsp.)
- 270 g powdered sugar (2 ¼ c.)
- 2 tsp. vanilla
Instructions
Gingerbread Banana Sheet Cake
- Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan* with parchment paper.
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the butter to a small bowl and set it in the freezer for 5 minutes to chill.
- Add the banana and gingerbread spice to a medium sized mixing bowl. Mash the banana to your desired consistency.
- Add in the cooled brown butter, brown sugar, molasses, both eggs, the vanilla, and the sour cream. Whisk vigorously until the mixture is well combined.
- Add in the flour, baking powder, and salt. Mix together until only a few flour streaks remain. Add in the chopped walnuts, then mix just until no flour streaks remain.
- Pour the cake batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Vanilla Cream Cheese Frosting
- Add the cream cheese and butter to a medium sized mixing bowl. Use a hand mixer (or stand mixer fitted with the paddle attachment) to beat the ingredients together until the mixture is light and fluffy (1-2 min.)
- Slowly beat in the powdered sugar until well combined. Add in the vanilla, then beat for an additional minute.
- Once the cake has fully cooled to room temperature, top it with the cream cheese frosting. Slice, serve, and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Oven Thermometer | Cookie Scoops | Piping Tips
*You can also use an 8" circle pan, or a 9" circle pan. Note that it may take a little less time to bake in a larger pan, and it will be thinner.
The piping tips I used for the waves on top are linked above!
Nutrition
Serving: 1sliceCalories: 647kcalCarbohydrates: 77gProtein: 7gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 115mgSodium: 314mgPotassium: 326mgFiber: 2gSugar: 54gVitamin A: 1022IUVitamin C: 3mgCalcium: 150mgIron: 2mg