Ingredients
4–5 large ripe bananas (preferably with black spots)
8 ounces full-fat cream cheese (softened)
1 cup granulated sugar
2 large eggs (room temperature)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup unsalted butter (melted)
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish
Mash bananas in a large bowl
Add cream cheese, 1/2 cup sugar, eggs, and vanilla extract; mix until smooth
Sprinkle baking powder and salt over flour in a separate bowl
Stir in remaining 1/2 cup sugar
Add milk and melted butter to flour mixture; stir until just combined
Spread banana mixture into prepared dish
Drop biscuit dough by spoonfuls over the top
Bake until golden brown and center is set (50-55 minutes)
Notes
Banana mixture can be refrigerated for up to 24 hours before topping
For extra richness, swirl in 1/2 cup caramel sauce before adding biscuit topping
Store leftovers covered in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 55
- Category: Easy Sheet Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 420
- Sugar: 42g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg