Ripe Banana Sheet Cake
A one pan banana cake made with mashed ripe bananas, butter, and vanilla, baked in a nine by thirteen inch pan.
Equipment
- Nine by thirteen inch baking pan
- Two mixing bowls
- Fork
- Toothpick
Ingredients
Main Ingredients
- 3 ripe bananas mashed, about one and a half cups
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 2 cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup chopped walnuts or chocolate chips optional
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a nine by thirteen inch pan.
- Mix. Beat the sugar, butter, eggs, and vanilla, then stir in the mashed bananas.
- Combine. Stir in the flour, baking powder, and salt just until combined.
- Fold. Fold in the nuts or chips and pour into the pan.
- Bake. Bake about thirty minutes until a toothpick comes out mostly clean.
Notes
Substitutions: Vegetable oil replaces the butter, and blueberries replace the walnuts.
Tips: Use very ripe bananas and do not overmix.
Storage: Two days at room temperature, five days refrigerated, or three months frozen.
Nutrition does not include the optional walnuts or chocolate chips.