banana sheet cake 1

You guys, I did something a little outside my comfort zone.  For reals, like waaaaaay outside my comfort zone.

I joined a group for Mothers of Preschoolers.  Apparently I have a preschool aged child , although, I’m pretty much in denial about it.  But that’s another issue.  See, I’m an introvert and this is an extroverted situation.  I have to talk to new people and I don’t have my husband or kids there with me as a buffer.  In case anyone is looking for me, I’ll be in the corner hiding and whimpering.  Ok, maybe it’s not THAT bad.  Since Jon has worked at a church our entire relationship it has forced me to learn some extroverted ‘techniques,’ like talking to new people.  Being friendly.  You know, some of those basic people skills that my introverted self would rather just NOT have to do.  Fake it til you make it, right?!?!  So, this is me, faking it.  But so far I’m making it and it’s not so bad having to talk to some new people.  Especially ones that are in my same stage in life.  In fact, I might even be enjoying it?  Whaaaaat, an introvert enjoying an extroverted situation?  Crazy talk.  Anyway, each week all of us moms sit around in our milk, poop, and spit up stained clothes, eat a bunch of food (potluck style) and enjoy some time without children (they have childcare!).  We’re an eclectic bunch who all have different hobbies, passions, skills, and parenting styles.  But what we all have in common: we have preschoolers.  So we understand how you can love someone, from the deepest part of your soul, one minute while the next minute you want to permanently loan them to the next stranger who says how cute they are.  We commiserate together.  And we celebrate together. We laugh and cry together.  It’s real life.

Each week we’re assigned to bring a certain type of food (salads, casseroles, pastries, etc…) So for my week, I made cake.  Because moms like cake, we NEED cake.  Why a banana cake?  Simply because I had a bunch of overripe bananas.  Sure, I could freeze them, and add to them to my already 472 frozen bananas.  Using them, ASAP, would be a better option.  We made a smoothie for breakfast.  Then sliced one up and slopped a bunch of peanut butter all over it for a snack.  Still, we had bananas to use.  Bread is too obvious of a choice (oh, and I have 3 frozen loaves of that already).  CAKE!  And why not a sheet cake?!?!  Bake it in a casserole dish and it’s automatically the perfect pot luck dish.

The cake is super sweet (like cake should be) and very moist.  The fudge icing on top with the toasted walnuts, it puts this thing over the top.  The icing is gooey and thick, not light and fluffy like a buttercream.  The icing firms up as it cools (don’t fret when you’re pouring it onto the cake), so when you slice into the cake it doesn’t just ooze off the top, it stays on each slice.  The toasted (yes, you must toast them) walnuts add a crunch and flavor that completes the cake perfectly.  I’ll admit, I’m not a huge fan of having bananas in my desserts, but this cake.  This icing.  The combination.  It’s pretty awesome.  Enjoy it with coffee for breakfast or after dinner with a scoop of ice cream.  Or anytime of the day really.


banana sheet cake bite

I forgot to take a picture of a slice of the cake, so a quick iPhone pic before I ran out the door will have to do. Ya, I brought a cake to a potluck with a bite taken out of it.  Didn’t seem to stop anyone from eating it.

Banana Sheet Cake with Chocolate Fudge Icing


    Banana Sheet Cake:
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (2 – 3 bananas)
  • 1/2 cup nonfat plain greek yogurt (or sour cream)
  • Chocolate Fudge Icing:
  • 2 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup milk (I used non fat, but any fat content will work)
  • 1/2 cup (1 stick) salted butter, cut into cubes
  • 2 tsp vanilla
  • 1/8 tsp salt
  • 1/2-1 cup chopped and toasted walnuts


Preheat the oven to 350 degrees. Spray a 9×13 inch baking dish with non stick spray.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

Beat together in a mixer the butter and sugars. Beat in the eggs one at a time. Mix in the vanilla and mashed bananas.

Mix in half of the flour mixture, then the greek yogurt, then the other half of the flour mixture.

Spread the batter evenly in the greased baking dish. Bake for 25-30 minutes, or until nicely browned and a knife inserted in the middle comes out clean. Cool completely before adding icing.

To make the icing, mix the sugar, cocoa powder, and milk together in a large saucepan. Keep mixing until all the cocoa powder lumps are broken up.

Cook over medium-high heat until large bubbles form. Boil for one minute. Remove from the heat and add butter and vanilla. Stir until butter is melted.

Return to medium-high heat and boil until it thickens (about 5-7 minutes). Remove from the heat and beat with a wooden spoon until thick and smooth. Pour over the cooled cake, sprinkle with walnuts and allow to cool completely before slicing and serving.


Banana Sheet Cake recipe adapted from Simply Recipes

Chocolate Fudge Icing adapted from Add a Pinch