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:
- Heat the oven to 350°F (177°C). Line an 8-inch square baking tray with parchment.
- 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.
- Spread the batter evenly in the tray. Bake for about 25 minutes. Cool completely.
- 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.
- Spread the icing over the cooled cake.
Slice, serve, and enjoy the delightful fusion of banana and chocolate!