{"id":604,"date":"2012-02-27T18:20:00","date_gmt":"2012-02-28T01:20:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2012\/02\/27\/banana-nut-sheet-cake-2\/"},"modified":"2015-11-13T10:01:49","modified_gmt":"2015-11-13T17:01:49","slug":"banana-nut-sheet-cake-2","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/banana-nut-sheet-cake-2\/","title":{"rendered":"Banana Nut Sheet Cake"},"content":{"rendered":"
<\/p>\n
If you are going to be serving a big group, double this recipe and pour them onto 2 half sheet baking pans<\/a>. \u00a0I line my pan with parchment sheets<\/a>, and cool them on wire racks. \u00a0I turn one out onto a\u00a0<\/span>large serving cake plate\u00a0<\/span>and remove the parchment paper. \u00a0I frost the layer and then turn the other cake on top of the bottom layer and again remove the parchment paper. \u00a0Then I frost the sides and finally the top. You can decorate the top with fresh bananas or chopped toasted nuts if you’d like. \u00a0<\/span>When I cut the cake, I plan on 48 servings for a full sheet cake.<\/p>\n [amd-zlrecipe-recipe:62]<\/p>\n