Food Recipes Desserts Cake Banana Sheet Cake with Walnut Streusel and Rum Glaze 5.0 (3) 3 Reviews 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. By Robby Melvin Robby Melvin Robby Melvin is the test kitchen director at Southern Living magazine and senior recipe developer/tester for Time, Inc. Food Studios in Birmingham, Alabama. A professional chef, he can be seen demonstrating his culinary know-how on Southern Living’s YouTube cooking videos. Melvin has been responsible for developing and testing recipes at the iconic Southern publication for nearly a decade. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas Active Time: 40 mins Total Time: 2 hrs Servings: 10 Ingredients Cake ½ cup (4 oz.) unsalted butter, softened, plus more for greasing pan 1 cup granulated sugar 1 cup light brown sugar 3 large eggs 1 ⅓ cups mashed very ripe bananas (about 4 medium [1 lb. 5 oz. total] bananas) 1 teaspoon vanilla extract 2 cups (about 8 oz.) all-purpose flour, plus more for dusting 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon kosher salt ¼ teaspoon ground nutmeg Streusel 2 cups coarsely chopped walnuts 1 cup light brown sugar ½ cup all-purpose flour ½ cup uncooked old-fashioned regular rolled oats ½ cup (4 oz.) unsalted butter, melted ½ teaspoon kosher salt Glaze ¼ cup light rum 2 cups (about 8 oz.) powdered sugar, sifted 4 teaspoons heavy whipping cream Directions Preheat oven to 350°F. Place butter in bowl of a stand mixer fitted with a paddle attachment, or place in a large bowl and use an electric mixer. Beat butter on medium speed until creamy, then gradually beat in granulated sugar and brown sugar until thoroughly combined, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Add eggs, 1 at a time, beating just until blended after each addition, scraping down sides and bottom of bowl between additions. Add mashed bananas and vanilla, and beat on low speed just until combined. Stir together flour, baking soda, cinnamon, salt, and nutmeg in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed just until blended and no dry ingredients remain, stopping to scrape down sides of bowl as needed. Lightly coat bottom and sides of a 15- x 10-inch rimmed baking sheet with butter and lightly dust with flour; spread batter evenly into prepared pan. Bake in preheated oven 12 minutes; remove from oven. (Cake will not be completely cooked.) Meanwhile, make streusel: Stir together walnuts, brown sugar, flour, oats, melted butter, and salt in a medium bowl until well combined. Sprinkle mixture in an even layer over cake. Return cake to oven, and bake at 350°F until a wooden pick inserted in center comes out clean, 8 to 12 minutes more. Cool completely in pan on a wire rack, about 1 hour. Stir together rum and powdered sugar in a small bowl. Stir in heavy cream, 1 tsp. at a time, until desired consistency, thick but pourable. Drizzle rum glaze evenly over cooled cake. Cut cake into about 3- x 5-inch pieces, and serve. Rate It Print