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Simple, delicious and moist cake with creamy frosting. This is for chocolate lovers out there. It’s a great every-day cake that is quick to make and so chocolatey. I love sheet cakes – they’re a nice tradition, tasty, easy to make and there is always enough for everyone!
Prep time: 20 mins – Cook time: 30 mins – Total time: 50 mins
Ingredients:
2 ½ cups flour
1 tablespoon baking soda
¼ teaspoon salt
½ cup unsalted butter
½ cup sugar (you can less sugar if you want less sweetness)
½ cup brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
½ cup chopped walnuts
Equipment:
| Measuring cups and spoons |
| Large bowl (if using a handheld electric whisk) Medium bowl |
| Electric whisk (standing or handheld) |
| Two 8 inch / 20 cm round pans or 2 9*4 inch / 22*10 cm loaf tins, lined with parchment paper or buttered and floured |
| Spatula or knife |
How to…..
Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.
In the medium bowl, mix together the flour, baking soda and salt. Set aside. In the bowl of a standing mixer or using a handheld electric whisk, cream the butter and the sugars for a few minutes until its light and fluffy. Beat in the eggs one at a time until its well combined. Using the spatula, fold in the mashed bananas. Then add the flour and buttermilk, starting with the flour and alternating between the two. Stir in the chopped walnuts. Pour the batter in the two pans, and bake on the middle rack of the oven for 25- 30 minutes until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and cool for ten minutes in the pans. Remove from the pans and cool completely.