Sara Lee's Iced Banana Cake

This recipe evokes childhood memories of eating frozen sheet cake straight out of its aluminum pan. Unlike today's tall, nutty coffee shop banana loaves, this one is shorter, sweeter and reminiscent of simpler days. It is a true American classic. Plus, how can you say no to a cake crowned with rich and creamy banana frosting for a double-dose of banana-y goodness?



I must also add that I love those thin aluminum pans that Sara Lee pound cakes come baked in. Maybe it's the pack-rat in me or maybe it's the "green" mentality, but either way I find it really challenging to throw anything out. So, my cupboards are full of containers, pans and boxes 'just in case' I might need them for something in the future. Being an avid baker, I often bake more than I (and my family) can consume, so disposable pie plates and loaf pans come in handy. Plus it makes me feel warm and fuzzy to know I'm saving the environment - one baking tray at a time.

Note: I pureed the banana very well in the food processor (rather than leaving it semi-chunky like I usually do for banana bread). I think it helped achieve a processed, fine texture like Sara Lee's.

Sara Lee's Iced Banana Cake
9 x 13" pan | Bite Me Cookbook

2 1/2 cups flour
2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2/3 cup buttermilk
4 ripe bananas, mashed
2 tsp lemon juice

Icing:
1/4 cup butter
1 mashed banana
1/2 tsp lemon juice
1/2 tsp vanilla
3 1/2 cups icing sugar

1. Preheat oven to 350 degrees F. Grease a 9x13" pan. Combine flour, baking soda and salt.

2. Cream butter, sugar, brown sugar together. Add eggs one at a time then vanilla. Alternate adding flour and buttermilk until combined. Stir in mashed bananas and lemon juice. Pour into greased pan.

3. Bake for 35-40 minutes or until toothpick comes out clean. Cool in pan.

4. Icing: Beat butter, bananas and lemon juice until combined. Add icing sugar until smooth consistency is reached. Spread onto fully cooled cake.