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½ cup (4 oz.) unsalted butter, softened, plus more for greasing pan
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1 cup granulated sugar
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1 cup light brown sugar
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3 large eggs
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1 ⅓ cups mashed very ripe bananas (about 4 medium [1 lb. 5 oz. total] bananas)
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1 teaspoon vanilla extract
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2 cups (about 8 oz.) all-purpose flour, plus more for dusting
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon kosher salt
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¼ teaspoon ground nutmeg
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2 cups coarsely chopped walnuts
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1 cup light brown sugar
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½ cup all-purpose flour
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½ cup uncooked old-fashioned regular rolled oats
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½ cup (4 oz.) unsalted butter, melted
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½ teaspoon kosher salt
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¼ cup light rum
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2 cups (about 8 oz.) powdered sugar, sifted
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4 teaspoons heavy whipping cream
Banana Sheet Cake with Walnut Streusel and Rum Glaze
This recipe takes the flavors of banana bread and turns them into a super-moist sheet cake. The crunchy, nutty streusel topping balances out the sweet cake, which gets finished with a boozy rum glaze for even more flavor. To make it in advance, prepare the cake up until step 4 and then glaze it day-of. The cooled cake can be covered loosely with plastic wrap at room temperature for up to 2 days.
Nutrition Information
274
Calories
40g
Carbohydrates
21g
Protein
673mg
Potassium
5g
Fiber
7g
Sugar
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