The lightest and fluffiest banana-buttermilk sheet cake topped with a dark chocolate ganache!
Can I get you all excited about a simple sheet cake? Move over elegant layer cakes, it’s all about simplicity today!
To make the cake,
Whisk all dry ingredients in a small bowl and mashed banana with buttermilk in another one. Didn’t bother getting out my standup mixer , a regular hand held one does a fantastic job! Beat butter and sugar well , beat in egg and alternate dry and banana-buttermilk mixture . Pour in pan, bake , spread an easy dark chocolate ganache and sprinkle sliced almonds. Great as an after milk treat or anytime snack!
To toast almonds, place them in a single layer on a baking sheet, bake at 350 degrees for a few minutes until golden and let cool.
Make sure the banana is super ripe, one that you don’t want to eat any more.
Serve to a bunch of neighborhood kids and watch it disappear in front of your eyes! Like I did😳
The Fluffiest Banana Sheet Cake
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large ripe banana, mashed well
1/2 cup buttermilk
1 teaspoon vanilla extract, divided
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
4 ounces semi sweet chocolate, coarsely chopped
1/3 cup heavy cream
1 cup sliced almonds, toasted
To make banana sheet cake,
Preheat oven to 350 degrees F. Grease a 9 x 13 inch sheet pan with non-stick cooking spray.
Whisk first 4 ingredients together in a bowl and set aside.
Whisk mashed banana, buttermilk and 1/2 teaspoon vanilla extract in another small bowl and set aside.
Combine butter and sugar in a large bowl, beat with a hand held electric beater on high, for 2 minutes, until light and fluffy.
Beat in egg.
With the beater on low speed, alternately add the flour mixture (in three additions) with the banana-buttermilk mixture (in 2 additions), beginning and ending with flour mixture.
Pour batter into the prepared pan, smooth top, bake for 16-18 minutes, until a toothpick inserted in the middle comes clean.
Place pan on a wire rack and cool completely.
To make chocolate ganache,
Add semi sweet chocolate in a medium heat proof bowl.
Microwave cream for 30-60 seconds until very hot and pour over the chocolate.
Stir until smooth, along with remaining 1/2 teaspoon vanilla extract.
Pour over cake and spread evenly. Sprinkle sliced almonds on top.
Let cake stand at room temperature until chocolate is set, for a few hours.
Slice and serve.
Makes 1 9 x 13 inch sheet cake