Banana Bread Sheet Cake

This Banana Bread Sheet Cake is a tender and delicious cake recipe!  Great for snacking or even as a birthday cake.

Happy Friday friends! Here’s a fun fact for you this Friday morning…did you know that February 23 is National Banana Bread Day.  Yep.  It’s such a thing.  So of course we have to celebrate it!  I mean is there anything more comforting and tasty than banana bread?  The smell of it baking…eating it with slabs of butter (if that’s your thing).  It’s just so good.

And I know there are a gazillion different banana bread recipes out there, and we all have our favourite, so when a new amazing recipe is found it must be shared.  It’s our duty don’t you know.  So I made one.  I made you a Banana Bread Sheet Cake….better known as the best banana bread/cake I have ever ever ever tasted.  No word of a lie.

It is soft, banana-y, and moist.  Even at day 3, this cake was SO moist.  In fact it seemed to get more moist as the days went on…but by early day 3 it was gone.  Poof.

This recipe is a keeper.

Whisk

Banana Bread Sheet Cake

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Banana Bread Sheet Cake


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 1 sheet cake 1x

Description

This Banana Bread Sheet Cake is a tender and delicious cake recipe!  Great for snacking or even as a birthday cake.


Scale

Ingredients

  • 34 ripe bananas (mashed about 1 1/2 cups)
  • 2 cups sugar
  • 3/4 cup butter, at room temp
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 cup sour cream
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat your oven to 350 degrees.
  2. Grease a 9×13 baking dish. Set aside.
  3. With a mixer, cream together the butter and sugar.
  4. Add the eggs, mixing in one at a time. Then add the vanilla and mix until smooth.
  5. In a separate large bowl mix together the flour, baking powder, baking soda, salt and cinnamon.
  6. In a separate small bowl mix together the milk and sour cream.

Now it’s time to put it all together:

  1. Add 1/3 of the dry ingredients to the butter mixture, followed by 1/3 of the milk/sour cream mixture and repeat until it is all combined.
  2. To this batter add the mashed bananas and mini chocolate chips, then combine.
  3. Pour the batter into your 9×13 baking dish.
  4. Bake for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean. (Check your cake after 30 minutes to see how it is baking.)
  5. Cool and enjoy!

Recipe inspired by Just a Pinch

If you like, because this is a sheet cake, you can serve it with a vanilla buttercream icing.  But we didn’t think it needed it with the addition of the chocolate chips.  But you could add icing…in fact this would be a great birthday cake!

Banana Bread Sheet Cake Recipe

 

For more delicious recipes, check out these delicious banana breads/muffins/cakes from the rest of the crew in my Friday Recipe Club!

I hope you try it…you won’t be sorry!

Have a delicious day!
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39 Comments

  • Reply
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  • Reply
    Jody
    February 21, 2014 at 6:52 AM

    I grew up with my mom making a recipe like this. Brings back memories and looks delicious!

  • Reply
    Bette @ Somerset Lane
    February 21, 2014 at 8:32 AM

    It must be a banana/chocolate day kind of day! Looks like a few of my favourite bloggers are sharing theirs! I posted mine too today! 🙂

  • Reply
    Kristen @ My 3 Little Kittens
    February 21, 2014 at 10:24 AM

    Wow Jo-Anna! This sounds so good and I haven’t tried a banana cake recipe before!!! Love it!!!!!

  • Reply
    Angie@Echoes of Laughter
    February 21, 2014 at 10:44 AM

    This looks so good Jo-Anna! There is nothing better than moist banana bread.! I love that this recipe is a sheet cake too….it might last longer than a day with 2 hungry teenagers and their friends at my house! Have a lovely weekend! Angie xo

  • Reply
    Mary Brown
    February 21, 2014 at 10:51 AM

    i can’t wait to try the banana bread sheet cake and the seamy chicken and green chili enchiladas
    they look really tasty.
    thanks for sharing the recipes with me.

  • Reply
    Stacie
    February 21, 2014 at 10:52 AM

    I haven’t tried a banana bread cake before either! It looks so yummy. I need to make this recipe!

  • Reply
    Lynne from Design The Life You Want to Live
    February 21, 2014 at 11:24 AM

    Woooohooooo !!!!!! Thank you for sharing this. You just made my day. My banana bread day. I might make this every day for the rest of my life, just sayin’. xx

  • Reply
    Stephanie @ Spaceships and Laser Beams
    February 21, 2014 at 10:15 PM

    Thank you so much for sharing this recipe! I love bananas and it makes me happy that I can try out recipes like this. 🙂

  • Reply
    Mallory @ Because I Like Chocolate
    February 24, 2014 at 11:17 AM

    Love this idea of baking a sheet cake rather than a loaf (plus you get way more banana bread out of the deal).

  • Reply
    MultiTestingMom
    February 24, 2014 at 2:59 PM

    I never knew until this year that the 23rd is National Banana Bread Day! This recipe looks delicious! Off to pin it 🙂

  • Reply
    Kerry Anne
    April 24, 2014 at 1:03 PM

    I just made this for snack today at work minus the chocolate chips, on a bigger sheet cake pan and baked for about 25 minutes and they are absolutely AMAZING! This will be a go-to-recipe for me! Thank you!

    • Reply
      Jo-Anna@APrettyLife
      April 24, 2014 at 2:04 PM

      I’m so happy to hear that! Thank you for letting me know Kerry Anne! Enjoy!!

  • Reply
    Banana Zucchini Bread Recipe - My 3 Little Kittens
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  • Reply
    Anny2391
    August 24, 2014 at 5:15 PM

    Just tried this recipe today and it turned out awesome!!! This recipes definitely a KEEPER!

  • Reply
    Sue Manchester
    January 18, 2015 at 5:48 PM

    Can you substitute almond flour or oat flour for the regular flour to make it gluten free?

  • Reply
    Jennifer
    March 1, 2016 at 6:39 PM

    I never comment but this is the BEST cake, I just made this today and my entire family loves it! Thank you so much for sharing, this will be my new go to when I have ripe bananas.

    • Reply
      Jo-Anna@APrettyLife
      March 2, 2016 at 10:13 AM

      Oh this makes me SO happy! Thank you for letting me know…when I hear these things it reinforces why I blog! 🙂

  • Reply
    Judy
    July 11, 2016 at 5:52 PM

    I’m not sure what happened 🙁 I followed everything exact, the batter tasted AMAZING, I ended up with a burnt gooey mess that never set it stayed runny 🙁 I used a glass pan could that have been my problem?

    • Reply
      Jo-Anna@APrettyLife
      July 15, 2016 at 8:11 PM

      Hi Judy! I’m not sure what could have happened…I’ve never baked this cake it in a glass pan before so maybe that contributed to it? I’m wondering with the glass pan if the baking time should have been longer?

  • Reply
    Judy
    August 1, 2016 at 6:08 PM

    Well I discovered the problem……..my mom placed all my powered sugar in my flower canister……..I love her to pieces! Lol! 🙂 2nd attempt happens tonight!

  • Reply
    Brenda Rosvall
    February 1, 2017 at 11:09 PM

    Hi I need to Make this cake into a sheet cake t0 fit a 12 x 17 pan. I’m going to be making enough cakes to serve 100. Do you know what changes I will need to make. This recipe sounds amazing, and this is the one I’d like to make. Help !

    • Reply
      Jo-Anna@APrettyLife
      February 2, 2017 at 8:50 AM

      Hi Brenda! Are you doubling the recipe? The ingredients can be doubled just fine, it’s just the baking time that you will likely have to adjust. If you’re doubling the recipe it will take longer to bake. Just monitor the doneness as it bakes…a toothpick in the centre should come out clean when it’s done.

  • Reply
    Claire
    February 15, 2017 at 11:19 AM

    Hello!! This recipe looks divine!! The amount of bananas is a little confusing, though…
    3 – 4 cups ripe bananas mashed (about 1 1/2 )
    Was that supposed to say 3/4 cup mashed banana (about 1.5 bananas)? Or “3 to 4 bananas, equaling 1 1/2 cups”?
    Thank you!

    • Reply
      Jo-Anna@APrettyLife
      February 16, 2017 at 5:24 PM

      Hi Claire! Yes that did read confusing, sorry about that…I’ve fixed the recipe now. It should be 3 to 4 ripe bananas which equals about 1 1/2 cups.

      • Reply
        Claire
        February 16, 2017 at 7:23 PM

        Thank you very much! Making it now! Can’t. Wait. NOM. Thank you for the recipe 😀

  • Reply
    Kim
    March 6, 2017 at 5:20 AM

    I have made this cake and it’s amazing!! I was hoping to make it in ‘cupcake’ form for my son’s first birthday party but wondering if it’ll turn out?! Any changes that should be made if I do muffins vs. a 9×13 pan? Thanks!!

    • Reply
      Jo-Anna@APrettyLife
      March 11, 2017 at 7:09 PM

      Hi Kim! I’m so glad you liked this cake recipe, it’s one of our favourites too! I have only ever made this recipe in sheet pan form, so I don’t know if it works for muffins. However, most cake recipes translate well as muffin recipes. You’ll just have to make sure to adjust the baking time!

  • Reply
    SquirrelGirl
    August 23, 2017 at 9:28 AM

    Fifteen years ago, I had a coworker who often made a very similar cake as a treat for our department. This cake was spot on like hers…moist, tall, light, airy, tender and had plenty of banana flavor. I had been looking for a recipe that would replicate her cake all these years. And although I love all different types of banana bread and cakes, this one was distinctly different in that it wasn’t heavy/dense or bread-like. Thank you so much for sharing. *One note: I did have to cover the perimeters of the cake with foil towards the latter part of baking to avoid over browning the crust, and in doing so got a golden brown crust. 😉

  • Reply
    Lana
    June 30, 2019 at 6:27 AM

    I replace eggs w/flaxseed & sour cream w/greek yogurt. Is there nutritional info to this original recipe?

    • Reply
      Jo-Anna Rooney
      July 4, 2019 at 7:19 PM

      Hi Lana! I don’t have nutritional information for my recipes. You may have to find an on-line calculator to help you.

  • Reply
    Laan
    June 30, 2019 at 8:40 AM

    Where is the nutritional information for this recipe? I substituted a few things and I wanted to see how it changes things.

  • Reply
    spork
    September 7, 2019 at 5:14 PM

    I added an extra 1/2 tsp cinnamon, 1 tablespoon molasses, 3/4 cup walnuts. I left out the chocolate chips.

    Also experimenting with yogurt instead of sour cream/milk. Haven’t figured out the right ratio yet though.

    Thanks for this recipe. Our old banana bread recipe used to come out super dense almost soggy. This recipe comes out just the right consistency and pretty much bulletproof.

    • Reply
      Jo-Anna Rooney
      September 9, 2019 at 10:19 AM

      Oh I love your changes…they sound delicious! I’m so happy you found this recipe and love it!

  • Reply
    Katie Fowler
    December 13, 2019 at 4:34 PM

    Baked this for a teacher pitch in. Got a lot of compliments! I tweaked a little due to low on a few ingredients and it still turned out great!!! Passing along the recipe.

    • Reply
      Jo-Anna Rooney
      December 15, 2019 at 3:33 PM

      That is wonderful Katie! I’m so happy you enjoyed it!

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