I remember as a child, Momma putting vegetables in the crisper also known as the drawer in the fridge that was designed to prolong the freshness of produce. Daddy always called it the rotter because oftentimes things would be forgotten until someone noticed a stench emanating. Celery often turned to mush and seeped an unsightly liquid over the bottom.
Being the frugal woman, Momma tried like heck not to waste things. Daddy even ate several apples that had almost shriveled out of sight.
If I had a nickel for every banana I let the fruit flies have, I might be pretty wealthy. But I am still learning things that I can make and enjoy with overripe bananas. Momma would be so proud, I know.
Sheet cakes are so nice to make because you do not have to line up layers or worry about a layer sliding off. I have had that happen more than once.
This cake made in a regular 9 x 13 pan. It uses the regular cake ingredients like flour, butter, sugar, eggs, vanilla and of course ripe bananas. I use buttermilk but milk can also be used.
The topping is Banana Cream Instant pudding made with milk and Cool Whip folded in.I love garnish. I guess that goes along with liking to wear pearls and earrings daily. I like to gussy things up. I used some dried banana chips and shaved chocolate. Would it win a contest based on appearance? Probably not. Taste is another category and this one would place first, if I were judging!
BANANA CREAM SHEET CAKE
Moist banana-flavored sheet cake with banana whipped topping
Ingredients
CAKE
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 1/2 sticks butter (12 oz) room temperature
- 1 1/2 cups sugar
- 3 eggs, room temperature
- 3 ripe bananas, mashed
- 1 teaspoon vanilla
- 1/4 cup buttermilk
TOPPING
- 1 small (3.4 ox) box of banana cream instant jello
- 2 cups cold milk
- 1 large (12 oz) container Cool Whip
- Garnish Optional: Dried bananas and grated chocolate
Instructions
CAKE
Preheat oven to 350 degrees. Spray 9 x 13 pan with nonstick baking spray.
In a large bowl, add flour, baking powder, soda, and salt. Set aside.
In a mixing bowl, cream butter until smooth. Add sugar and beat about three minutes, stopping to scrape sides down with a spatula.
Add eggs, one at a time and beat just until the yellow disappears.
Add bananas and vanilla and beat just until combined.
Add about a cup of the flour mixture and beat slowly, then alternate the buttermilk and the rest of the flour. Do not overbeat.
Pour batter into prepared pan and bake about 30 minutes. Cool completely.
Topping
In a mixer, combine instant pudding and milk. Beat about 2 minutes or until thick.
Fold in the Cool whip thoroughly.
Pour over the top of the cake and smooth with a spatula.
Optional: Garnish with dried banana chips and/or grated chocolate.
Notes
Cake best kept in fridge because of the Cool whip topping.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 292Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 53mgSodium: 204mgCarbohydrates: 58gFiber: 2gSugar: 33gProtein: 6g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I followed my heart…. it led me to the fridge.
–Unknown