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Banana Sheet Cake + Sunflower Butter Frosting
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Banana Sheet Cake + Sunflower Butter Frosting

This Banana Sheet Cake + Sunflower Butter Frosting is a healthy Summer sweet treat for the entire family. Completely fluffy, airy, and softly baked; this sheet cake creates a beautiful balance of sweet banana and nutty flavors, all at the same time while boasting it's smooth Sunflower butter frosting. This recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free (when used with GF flour), and vegan version of a cake that can be eaten even for breakfast!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, Brunch, Dessert
Keyword: allergy-free, baked, banana, banana bread, breakfast, brunch, cake, cinnamon, dairy-free, easy, healthy, homemade, sunbutter, sunflower seeds, vegan
Servings: 1 Sheet Cake
Calories: 1989kcal
Author: Shanika

Ingredients

  • 2 ripe Bananas, smashed
  • ¾ cup organic pure cane sugar + 2 Tbsps
  • 2 cups organic all-purpose flour (I used Bob's Red Mills)
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon (You can add an additional teaspoon if desired!)
  • ¼ cup coconut oil
  • ½ cup Almond milk (You can use your fave plant-based milk)

For Sunflower Butter Frosting:

  • 2 cups organic powdered sugar
  • 1-2 Tbsps SunButter, Creamy Butter
  • 1 tablespoon Almond milk
  • ½ teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees Fahrenheit and lightly butter a 9 x 13 baking cake pan and line with parchment paper.
  • Combine the mashed bananas, coconut oil, vanilla extract, and Almond milk together in a large bowl and mix until well combined.
  • Then stir in flour, the baking powder, baking soda, pure cane sugar, cinnamon, and sea salt and mix until well incorporated! **Try not to over-mix!*
  • Place cake batter into the prepared cake pan and spread evenly.
  • Bake for 35-40 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.
  • Once done, let it cool completely, about 10-15 minutes.

For Sunflower Butter Frosting:

  • Add 1 tablespoon of SunButter and vanilla extract to the bowl of an electric mixer, beating until smooth. Reduce the speed to low and add 1 cup of powdered sugar to the bowl of an electric mixer and continue mixing until well incorporated. Now, add in remaining powered sugar and keeping mixing. Add in 1 tablespoon of Almond milk, until buttercream’s consistency is creamy and smooth.
  • Once cake is cooled, generously (but evenly) spread the frosting atop cake and cut into squares.
  • Sprinkle with a pinch of cinnamon, if desired and dig your forks in and enjoy.
  • Serve with a glass of plant-based milk or a cup of tea.
  • Bon Appetite!

Notes

SUN FLOWER BUTTER FROSTING: When adding powdered sugar and SunButter, it’s super important to have patience and keep a close eye on the consistency. Adding JUST ENOUGH SunButter and powdered sugar creates the creamiest frosting possible. If frosting becomes TOO THICK, add 1 tablespoon of Almond milk, ALWAYS keeping the mixer speed on LOW.
STORAGE: cakes are best stored refrigerated for up to 3 days, tightly sealed and refrigerated.

Nutrition

Calories: 1989kcal | Carbohydrates: 599g | Protein: 30g | Fat: 66g | Saturated Fat: 46g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 2076mg | Potassium: 348mg | Fiber: 8g | Sugar: 151g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 364mg | Iron: 13mg