Ultimate Banana Sheet Cake with Decadent Fudge Icing: A Luscious, Dairy-Free Delight for All Occasions

Discover the Ultimate Banana Sheet Cake topped with Decadent Fudge Icing—a symphony of natural sweetness from ripe bananas paired with a velvety, rich chocolate fudge topping. This dessert is not only delightful in flavor but also caters to those seeking dairy-free and egg-free options. The cake's moist and tender crumb is a result of carefully balanced components that ensure each slice is as indulgent as it is comforting.

Why You'll Love This

Embrace the joy of baking with this easy-to-make banana sheet cake that promises a perfect dessert experience every time. Its dairy-free and egg-free composition makes it a universal crowd-pleaser, suitable for almost any dietary preference. The fudge icing adds a layer of luxury, making each bite rich and satisfying. The cake's simplicity, paired with its exceptional taste and texture, will make it a favorite in your recipe collection.

Perfect Occasion

This cake is an excellent choice for celebrations like birthdays, anniversaries, or any gathering where you want to impress guests with a thoughtful, inclusive dessert. It also makes a comforting treat for casual weekends or as a sweet ending to a family dinner.

Decoration Tips

Enhance the cake's appearance by garnishing with banana slices or a sprinkle of crushed nuts before the icing sets. Drizzling a bit of caramel or a light dusting of cinnamon can also add a flavorful twist and a visually appealing finish.

For the Banana Sheet Cake:

  • 125ml unsweetened almond milk
  • 1 teaspoon lemon juice or white vinegar
  • 160g mashed ripe bananas (about 2 small or 1 large)
  • 65ml oil (such as sunflower, grape seed, or vegetable)
  • 100g cane or castor sugar
  • 55g light brown sugar
  • 170g all-purpose flour
  • 10g cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

For the Chocolate Fudge Icing:

  • 55ml non-dairy whipping cream
  • 110g dark chocolate, chopped or chips
  • 5g cocoa powder
  • 40g powdered sugar
  • 45g non-dairy butter, softened
  • A pinch of salt
  • 1/2 teaspoon vanilla extract

Method:

  1. Heat the oven to 350°F (177°C). Line an 8-inch square baking tray with parchment.
  2. In a large bowl, cream the butter and sugars until light. Mix in the egg and vanilla, then gradually blend in the flour, baking powder, and salt. Fold in the bananas.
  3. Spread the batter evenly in the tray. Bake for about 25 minutes. Cool completely.
  4. For the icing, simmer the cream, then off heat, mix in the chocolate and cocoa until smooth. Stir in the sugar, butter, salt, and vanilla. Let thicken at room temperature.
  5. Spread the icing over the cooled cake.

Slice, serve, and enjoy the delightful fusion of banana and chocolate!

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