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Slice of banana sheet cake with chocolate-covered blueberries

Banana Sheet Cake with Dulce de Leche Buttercream

  • Author: Paula │ En Casa
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 20 slices 1x
  • Category: Cakes
  • Method: Baked
  • Cuisine: Argentinean

Description

This recipe is the clear representation of an Argentinean classic dessert: banana and dulce de leche. The banana cake is super moist, spongy and light, while the smoothness and sweetness of the dulce de leche buttercream give it the final perfect touch.


Scale

Ingredients

Cake:

  • 150 g unsalted butter, room temperature
  • 115 g white sugar
  • 100 g brown sugar
  • 3 eggs
  • 4 bananas, smashed
  • 1 tbsp vanilla essence
  • 450 g self-rising flour
  • Pinch of salt
  • 2 tbsp whole milk

Dulce de Leche Buttercream:

  • 150 g unsalted butter, room temperature
  • 350 g dulce de leche, room temperature
  • 120 g icing sugar

Instructions

Cake:

  1. Preheat your oven to 180 ℃. Grease a sheet pan with non-stick spray and lay some parchment paper at the bottom. I used a 23 x 33 cm pan.
  2. In a large bowl, using an electric mixer, whisk the butter and sugar. Add the eggs and keep whisking. Add the mashed bananas and vanilla essence until it’s all well combined.
  3. Using a spatula, fold in the flour and salt to the batter, making sure not to overmix. Add the milk and mix until well combined.
  4. Spread the batter in the pan. Bake for 25-30 minutes, or until when you insert a toothpick in the middle, it comes out clean.
  5. Let it cool completely before covering with the buttercream.

Dulce de Leche Buttercream:

  1. Using an electric mixer, mix the butter (at room temperature) and dulce de leche very well, until you get a fluffy consistency.
  2. Add the icing sugar and, using the mixer at the lowest speed, mix it into the cream until well combined.

Assembly:

  1. Spread the buttercream on the banana sheet cake.
  2. Cut into square slices and enjoy with a nice coffee or tea!

Notes

  • PAN: This recipe requires a sheet cake pan. If you don’t have one at hand, you can easily use a square pan.
  • BUTTERCREAM: The buttercream can be made a few days in advance and store in the fridge. Just remember to remove it from the fridge 30 minutes before covering the cake. You want it to be more at room temperature, which helps to spread the buttercream on the cake.
  • BAKING: Depending on the pan you choose, the cake will take longer or less time in the oven. With a rectangular one, the cake won’t be super high, so it’ll bake quicker. If you sue a round cake pan, or a smaller pan, make sure the cake is fully baked before taking it out of the oven.
  • STORAGE: Store it in an air-tight container for 4 days in the fridge, or you can also freeze them for several months.

Nutrition

  • Serving Size: 108 g
  • Calories: 318 Kcal
  • Sugar: 28.28 g
  • Fat: 11.34 g
  • Carbohydrates: 48.79 g
  • Fiber: 1.2 g
  • Protein: 5.57 g
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