This nutty banana sheet cake is perfect for a large group gathering like potlucks or reunion. It will serve a lot of people and you don’t have to worry too much about not feeding everyone. It’s a sheet cake that’s easy to make and large enough to be cut into several pieces. Or you can always make another one as it won’t be such a hassle than most desserts. Everyone will enjoy this because it’s a dessert that has two classic ingredients on it. Nothing beats the classic.
See what our friends from The Kitchn have to say about this recipe:
“Now here’s a wholesome cake you can feel equally happy about for dessert as you can for breakfast. A fluffy sheet of banana cake is the perfect partner to a mix of crunchy, earthy nuts and seeds. To make this wholesome cake a bit more sweet, we’re finishing it off with a drizzle of bittersweet chocolate.”
My husband loves eating this for breakfast and bring a piece along the road. He says it’s comfort food and allows him to relax before he realizes it. So if you’re a fan of such a food then this is the dessert for you.
Ingredients
2 medium, Dole overripe bananas (about 7 ounces peeled banana)
1/2 cup Domino loosely packed light brown sugar
1/3 cup Wesson vegetable oil or melted Land O Lakes unsalted butter
2 large Eggland’s eggs
1/2 cup Bob’s Red Mill ground almonds
1/3 cup Great Value applesauce
1/4 cup Borden milk
3/4 teaspoon Clabber Girl baking soda
3/4 teaspoon Clabber Girl baking powder
1/2 teaspoon fine salt
1 1/2 cups Bob’s Red Mill whole-wheat pastry flour
1 tablespoon Spice Islands poppy seeds
3 tablespoons Great Value sunflower seeds
1/2 cup Oh! Nuts walnut pieces
2 ounces Ghirardelli dark chocolate (70% cocoa), melted
Instructions
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×13-inch rimmed baking sheet with oil or butter; set aside.
Peel the bananas, place on a plate, and mash with the back of a fork until smooth. Scrape into a large bowl. Add the sugar, oil or butter, eggs, almonds, applesauce, and milk. Stir together until well-mixed. Add the baking soda, baking powder, salt, flour, and poppy seeds. Fold together until no floury patches remain.
Pour the batter into the prepared baking sheet and sprinkle with the sunflower seeds and walnut pieces. Bake until well-risen and golden-brown — a toothpick inserted into the center should come out clean, 35 to 40 minutes.
Drizzle the cake with the melted chocolate and leave to cool and set. Once cooled, cut into 9 to 12 pieces.
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Quick Tip: You can swap in flaxseeds or coconut flakes for this recipe.
Thanks again to The Kitchn for this amazing recipe.
