Banana Sheet Cake with Chocolate Sour Cream Icing
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs, room temperature
- 1 cup mashed bananas
- 3/4 cup pecans, finely chopped
- 1 teaspoon baking soda
- 1/4 cup sour cream
- 1 1/2 cups all-purpose flour*
- Pinch salt
- Chocolate Sour Cream Frosting
- 12 oz semi-sweet chocolate chips
- 3/4 cup sour cream
- 1/3 teaspoon vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Grease and lightly flour a 9x13-inch baking pan. Shake out any excess flour and set aside.
- In a large mixing bowl, beat butter with an electric mixer until soft. Add vanilla and sugar and continue to beat until well combined. Add eggs, one at a time, beating well after each. Stir in bananas and pecans.
- In a small bowl, combine soda and sour cream, and stir until soda dissolves completely.
- In another bowl, sift together flour and salt.
- Using an electric mixer at low speed, beat 1/2 of flour mixture into banana mixture. Add all of sour cream mixture, then add remaining flour mixture. Beat just until blended. Do not over mix.
- Scrape batter into prepared pan and smooth top. Bake in preheated oven for about 25 minutes, or until a cake tester inserted in center comes out clean. Do not overcook. This cake should be moist for best results. Cool cake completely (in the pan) before icing.
- Prepare Chocolate Sour Cream Frosting. Melt chocolate in top of a double boiler over simmering (not boiling) water. Stir until completely smooth, then scrape into a mixing bowl. Add sour cream and vanilla. Beat at low speed with an electric mixer until very smooth and shiny. (This icing is beautiful, and amazingly, it stays that way!)
- Spread icing over cooled cake, using a long narrow spatula. Refrigerate until icing sets, then cut into squares and serve.
This recipe was originally published in the 1986 Homemade Good News Cookbook series, volume VI, no 10.
The flavor of this cake really improves after a day in the refrigerator, so we recommend making it the day before, refrigerating overnight, and serving at room temperature the next day.