Save to Pinterest A moist, flavorful sheet cake featuring ripe bananas and a hint of root beer, topped with caramel frosting. Perfect for gatherings and sure to be a crowd-pleaser.
I first made this cake for a family reunion, and everyone was pleasantly surprised by the subtle root beer flavor paired with caramel. It quickly became a recipe requested for every get-together.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter (cake): 1/2 cup (115 g), softened
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large
- Root beer: 1 cup (240 ml), not diet
- Bananas: 2 ripe, mashed (about 1 cup)
- Vanilla extract (cake): 1 tsp
- Unsalted butter (frosting): 1/2 cup (115 g)
- Light brown sugar: 1 cup (220 g), packed
- Milk: 1/4 cup (60 ml)
- Powdered sugar: 2 cups (240 g), sifted
- Salt (frosting): Pinch
- Vanilla extract (frosting): 1 tsp
Instructions
- Prepare Cake Pan:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) sheet cake pan and line with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar:
- In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs, Bananas & Vanilla:
- Beat in eggs one at a time, then add mashed bananas and vanilla extract.
- Combine Wet & Dry Ingredients:
- Add dry ingredients to wet mixture in two parts, alternating with root beer. Mix just until combined.
- Bake:
- Pour batter into prepared pan and smooth the top. Bake for 28–32 minutes, until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- Caramel Frosting:
- Melt butter in a saucepan over medium heat. Add brown sugar and milk, stir until sugar dissolves. Bring to a gentle boil and cook 2 minutes, stirring constantly.
- Finish Frosting:
- Remove from heat. Stir in powdered sugar, salt, and vanilla until smooth.
- Frost Cake:
- Immediately spread warm caramel frosting evenly over cooled cake. Let set before slicing.
Save to Pinterest Serving this cake after dinner with my kids gathered around the table always gets happy smiles. We love pairing it with a scoop of ice cream and sharing stories.
Required Tools
9x13-inch sheet cake pan, electric mixer, mixing bowls, saucepan, whisk, spatula
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter, milk). Always check root beer and any processed items for hidden allergens.
Nutritional Information (per serving)
Calories: 395, Total Fat: 14 g, Carbohydrates: 65 g, Protein: 3 g
Save to Pinterest This cake is best enjoyed fresh, but leftovers stay moist for days. The caramel frosting makes every bite irresistible.
Recipe FAQs
- → Can I use diet root beer?
It's best to use regular root beer, as diet versions may alter flavor and affect the cake's texture.
- → How ripe should the bananas be?
Use very ripe bananas with brown spots for maximum sweetness and a tender crumb.
- → Can I prepare the frosting ahead?
Caramel frosting is best made fresh and spread while warm for a smooth finish. It sets quickly.
- → What can I substitute for root beer?
Cream soda or cola are suitable alternatives, offering a similar sweetness and lift.
- → How do I store leftovers?
Keep slices in an airtight container at room temperature for two days, or refrigerate for longer freshness.
- → Are nuts necessary in the batter?
Nuts are optional; add them for crunch or omit for a plain, smooth cake texture.