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Banana Sheet Cake with Dulcey Cream Cheese Frosting

yield: 1 9 X 13-Inch Sheet Cake
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Ingredients

For the Banana Sheet Cake

  • 1 large egg, at room temperature
  • 1/2 cup (4 ounces) crème fraîche, at room temperature
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (8 ounces) cake flour
  • 1 cup (7 ounces) granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3 ounces) unsalted butter, cubed and at room temperature
  • 9.5 ounces very ripe, peeled bananas (from around 2 large or 3 medium bananas)

For the Dulcey Cream Cheese Frosting

  • 4.5 ounces Valrhona dulcey chocolate (see baker's notes for sources), roughly chopped
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup (4 ounces) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (8 ounces) confectioners' sugar
  • a pinch of kosher salt

Instructions

For the Banana Sheet Cake

  • Center a rack in the oven and preheat to 350 (F). Generously spray the bottom and sides of a 9 x 13-inch cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment paper too, and set aside.
  • Whisk together 1 large egg, 1/2 cup creme fraiche, 2 tablespoons canola oil, and 1 teaspoon pure vanilla extract in a liquid measuring cup.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat 2 cups cake flour, 1 cup granulated sugar, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt on low until combined. With the mixer on its slowest setting, add 6 tablespoons cubed unsalted butter, one piece at a time, and continue mixing until the batter has the texture of coarse meal. Add the wet ingredients (from the 2nd step) in 2 additions, beating until just combined, scraping down the bottom and sides of the bowl with a rubber spatula after each addition. Add 9.5 ounces bananas a handful at a time, and beat just until broken and mixed throughout the batter.
  • Pour the batter into the prepared cake pan and smooth its surface with an offset spatula. Bake for 35 to 40 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the center of the cake comes out with few crumbs. Cool completely to room temperature on a wire rack before frosting.

For the Dulcey Cream Cheese Frosting

  • Place 4.5 ounces Valrhona dulcey chocolate in a double boiler (or, make a homemade version by placing a heatproof bowl on top of a saucepan filled with few inches of water, but ensuring that the water does not touch the bottom of the bowl) over medium heat to melt.
  • Once the chocolate is melted, remove bowl from heat and set aside while you work with other ingredients. Combine 8 ounces cream cheese and 1/2 cup unsalted butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium until creamy, about 2 to 3 minutes. Reduce the mixer to low and gradually pour in melted Valrhona dulcey chocolate (from the 1st step) and 1 teaspoon pure vanilla extract. Gradually add 2 cups confectioners' sugar and a pinch of kosher salt, scraping down the bottom and sides of the bowl with a rubber spatula occasionally. Once all the sugar is added, increase the mixer to medium and beat until light, fluffy, and creamy, another 2 to 3 minutes.