Banana Sheet Cake with (The Best) Cream Cheese Frosting

What do I always do when I'm at home? Bake. What should you do when you have over-ripe bananas? Bake them.

I looooove this recipe and I'm so excited to share. It's an old family recipe that actually comes from my dad's company cookbook circa 1991. It all started out when my mom and I were sorting through our old cookbooks to see what we could sell and what we could keep because...big news...the Tuckers are moving!! The rents are moving out of the suburbs and headed to the big city. We have to be out of the house in 40 days so it is crunch time as far as packing and cleaning out the house. 

I had actually been thinking about this cake last week, so when I discovered the cookbook with the recipe in it, and mom happened to have four perfectly ripe bananas, it only seemed logical to make this cake. I have to say the star of the recipe is the cream cheese frosting. I've used it a number of times on various things. I can easily say it is the best cream cheese frosting recipe.

Ripe bananas, sugar, butter and cream cheese frosting. What could be better?

 Banana Sheet Cake with Cream Cheese Frosting
yields one 9X13 cake or jelly roll pan cake

2 cups sugar
1 cup Crisco shortening
4 eggs
4 ripe bananas
2 cups flour
1 tsp. baking soda
dash of salt
1 tsp. vanilla extract

1- 8 oz package of cream cheese, softened
1/4 cup unsalted butter, softened
1-1 lb. box of packaged powder sugar
2 tsp. vanilla extract

Preheat oven to 350 degrees. Cream shortening and sugar. Add the the eggs and beat until combined. Using a fork, mash the bananas so they mix in better. Then, add the bananas, baking soda, flour, salt and vanilla. Spread the batter into a greased pan and bake for 30 minutes.

After the cake comes out of the oven, allow the cake to cool while you make the frosting. I always use a whisk attachment when making frosting, but feel free to use a handheld mixer or the paddle attachment. Whisk the cream cheese and butter first. Then add the powdered sugar and vanilla. 

Once your cake has cooled, frost it and enjoy! 

p.s. if you use a 9X13 you will have a thicker layer of frosting. 

 Thank you to all my taste-testers. I think it was a success.