Banana Biscoff Cake
This one layer moist Banana Sheet Cake is lightly spiced and smothered in a smooth and luscious Biscoff Cream Cheese Frosting, then drizzled with melted Biscoff Spread.
Ingredients
Banana Sheet Cake
- 4 (445 g) large bananas, very ripe see notes
- 8 tablespoon (113 g) unsalted butter melted
- 1 cup (200 g) dark brown sugar
- ⅔ cup (133 g) granulated sugar
- 4 large eggs room temperature
- ⅓ cup vegetable oil
- 2 teaspoon vanilla extract
- ¾ cup buttermilk see notes
- 3 cups (360 g) all purpose flour
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
Biscoff Cream Cheese Frosting
- 12 oz. (340 g) cream cheese block, full fat, cold - straight out of the fridge
- 8 tablespoon (113 g) unsalted butter, room temperature
- ⅓ cup (80 g) Biscoff cookie butter
- ½ teaspoon salt
- 1½ cups (180 g) powdered sugar
Topping
- Melted biscoff cookie butter
- crushed biscoff cookies
Instructions
Banana Cake
- Prep: Preheat the oven to 350℉ and line a 9x13 baking pan with parchment paper and set aside. Mash the banana and set aside.4 (445 g) large bananas, very ripe
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, nutmeg and cinnamon, mix and set aside.3 cups (360 g) all purpose flour, 2 tsp cinnamon, ¼ tsp nutmeg, 1½ tsp baking soda, 1 tsp baking powder, 1 tsp salt
- Mix Wet Ingredients: In a large bowl, add the slightly cooled melted butter and sugars and mix until well combined. Then add the eggs, oil, vanilla extract and mix. Then add the mashed bananas and buttermilk, and mix until incorporated.1 cup (200 g) dark brown sugar, ⅔ cup (133 g) granulated sugar, 4 large eggs, ⅓ cup vegetable oil, 2 tsp vanilla extract, ¾ cup buttermilk, 8 tbsp (113 g) unsalted butter
- Combine: Sift in the dry ingredients and mix until just incorporated. Do not over mix.
- Pour & Bake: Pour into the prepared pan and bake for 30-40 minutes, until a toothpick inserted comes out clean. Depending on your oven, it could take more or less time. If you feel like the top is browning too much, cover it loosely with foil. Start checking at 30 minutes.
- Remove from the oven and let cool completely.
Biscoff Cream Cheese Frosting
- In a stand mixer fitted with a paddle attachment (you can use a handheld mixer too), beat together the cold cream cheese and butter and salt until combined and smooth, about 3-5 minutes. Scrape down the bowl and beat until for another 30 seconds. Then add the biscoff spread and beat for another 1-2 minutes until completely combined, making sure to scrape down the bowl frequently. Add salt, and powdered sugar ½ cup at a time until each addition is incorporated. Then beat for around 3 minutes until completely smooth and almost fluffy.12 oz. (340 g) cream cheese, 8 tbsp (113 g) unsalted butter, room temperature, ⅓ cup (80 g) Biscoff cookie butter, ½ tsp salt, 1½ cups (180 g) powdered sugar
- Frost: Place cake layer on serving platter and add the frosting and smooth all over. Then drizzle melted Biscoff spread on top or dollop and create swirls with a butter knife. Then add Biscoff cookies or crushed Biscoff cookies.Melted biscoff cookie butter , crushed biscoff cookies
Notes
Ripe bananas: If you don't have any ripe bananas but want to make this recipe, bake bananas on a lined baking sheet at 350 degrees F. for about 15 minutes until the peels are black.
Buttermilk: If you don't have any buttermilk on hand, add ½ tablespoon of vinegar to milk and let it sit and curdle for 5 minutes.
Nutrition
Calories: 339kcalCarbohydrates: 42gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 62mgSodium: 328mgPotassium: 142mgFiber: 1gSugar: 26gVitamin A: 489IUVitamin C: 2mgCalcium: 51mgIron: 1mg
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