Banana Sheet Cake with Browned Buttercream Frosting

Name: Banana Sheet Cake with Browned Buttercream Frosting
Prep time: 30 min
Total time: 2 h
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ yellow cake mix; 1 cup water; 2 tablespoons vegetable oil; 3 eggs; 1 1/2 teaspoons ground cinnamon; 1 cup mashed very ripe bananas (about 2 medium bananas); 3/4 cup butter; 4 1/2 cups powdered sugar; 1/2 teaspoon vanilla; 4 to 6 tablespoons milk; Chopped pecans, dried banana chips or fresh banana slices, if desired

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Prep 30 min
Total 2 hr 0 min
Servings 24

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Sorry, not sorry, banana bread and banana muffins, this is officially our new favorite way to use bananas past their prime. Once you try this easy banana sheet cake with buttercream made from browned butter (hello, brilliant!) you’ll totally see why.

by: Tablespoon Kitchens

Updated Jun 30, 2017

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
2 tablespoons vegetable oil
3 eggs
1 1/2 teaspoons ground cinnamon
1 cup mashed very ripe bananas (about 2 medium bananas)

Frosting

3/4 cup butter
4 1/2 cups powdered sugar
1/2 teaspoon vanilla
4 to 6 tablespoons milk

Toppings

Chopped pecans, dried banana chips or fresh banana slices, if desired

Steps

1

Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
2

In large bowl, beat cake mix, water, oil, eggs and cinnamon with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas; spread in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3

In 2-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, just until light golden brown. Watch carefully; butter can burn quickly. Remove from heat; pour into large bowl, and let stand 5 minutes.
4

Add powdered sugar, vanilla and 4 tablespoons milk; beat until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread frosting over cooled cake. Before serving, sprinkle with Toppings. To serve, cut into 6 rows by 4 rows.

Expert Tips

tip 1
For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.
tip 2
Peel and freeze your overripe bananas in a large resealable freezer bag. Take them out of freezer to refrigerator the night before, and you’ll have bananas ready to mash for your recipe. Drain any excess liquid before mashing, if necessary.

Nutrition Information

240 Calories, 8g Total Fat, 1g Protein, 40g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 240

Calories from Fat: 70

Total Fat: 8g; 13%

Saturated Fat: 4 1/2g; 22%

Trans Fat: 0g

Cholesterol: 40mg; 13%

Sodium: 180mg; 8%

Potassium: 60mg; 2%

Total Carbohydrate: 40g; 13%

Dietary Fiber: 0g; 0%

Sugars: 31g

Protein: 1g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;