Beer Banana Sheet Cake (With Whisky Cream Cheese Icing!)

After dinner Wednesday I was sitting on the couch thinking to myself, "I want to make cupcakes. But I also want to make bread. And, hey, I have some super ripe bananas, too. I should make banana bread as well." But that sounded like way too much work for a weeknight (I think you'll agree) and as I sat and pondered which of these things I would like more, Chris mentioned that the growler she had filled with beer from the Drafthouse wasn't getting used enough and would soon go flat, something more awesome and even more wonderful sounding sprang into my mind.

I've never seen beer and bananas combined, but the idea sounded amazing to me that night. And I already had purchased vegan cream cheese to make frosting for cupcakes. So far, this all sounded intriguing, but there was another element I felt it needed. After a few moments, I sat upright on the sofa, turned to Chris and exclaimed, "beer banana sheet cake with whisky cream cheese frosting!"

And in a flash, I was kitchen bound. Not a minute too soon, either, as I didn't find myself enjoying a piece until 9:30 that night. Phew!

I based this recipe on the one for Best-Ever Banana Bread found in my cookbook, Vegan Glass Jar Goodies, which includes nine other fantastic and tasty recipes for vegan baked goods and other delicacies which can be prepared by oneself or given to others as gifts, in jars of course. I decreased the liquid in my original recipe somewhat and added 1/2 cup of Chris's beer. The frosting made just enough, and I'm so pleased with it I might use the recipe for any and every other type of cake I make in the future. I love me some whisky. Neither flavor is overwhelming. I would say, it tastes very similar to their original versions- just BETTER. I think you should try it out and see what you think. So, here you go.

CAKE INGREDIENTS
2 1/2 cups all-purpose flour
2 tablespoons arrowroot powder
1 teaspoon salt
2 teaspoons baking powder
3/4 cups turbinado sugar
2 very ripe mashed bananas
1/4 cup soymilk
1/4 cup vegetable oil
1/2 cup beer
Walnut or pecan pieces, optional

CAKE DIRECTIONS
In a large mixing bowl, mash the bananas with a fork. Add the soymilk, vegetable oil, and beer and whisk together. Add the dry ingredients and mix well with a wooden spoon. Pour the batter into a lightly oiled 8x8 baking dish and place in a 350 degree preheated oven. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for at least five minutes, then transfer to a wire rack to cool completely. Don't frost the cake if warm!

ICING INGREDIENTS
3 tablespoons plain vegan cream cheese
1 tablespoon vegan butter
2 tablespoons whisky
1 1/2 cups organic powdered sugar

ICING DIRECTIONS
Add the cream cheese substitute and vegan butter to a microwave safe bowl. Heat for 30-45 seconds until they begin to soften, then whisk until smooth and creamy. Add the whisky and mix again. Slowly add your powdered sugar, sifting as you do, to ensure your frosting is not clumpy. Mix with a handheld mixer until sugar is incorporated. If desired, you can microwave the whisky with the cream cheese sub and butter, to bake off some of the alcoholic content. Pour the frosting onto the center of the cooled cake and then smooth over the top with a silicon or rubber spatula. Cut into pieces and enjoy!

Makes 12 square sized servings.