Banana Bread Sheet Cake
This Banana Bread Sheet Cake is a moist and delicious cake full of banana flavour! Perfect for dessert, snacking and even as a birthday cake!
I know there are a million different banana bread recipes out there, and we all have our favourite, but when there’s a new amazing recipe found it must be shared. It is our duty don’t you know?! That’s what this Banana Bread Sheet Cake is. Actually, it’s better known as THE BEST banana cake ever ever ever. No word of a lie. This is the kind of cake that will keep you coming back for more.
About this recipe:
This cake is soft, banana-y, and moist. Even at day 3, this cake was SO moist. With a recipe that has 4 ripe bananas and 1 cup of sour cream, so you know it’s going to be good. This banana sheet cake recipe is a keeper.
Perfect for Parties too!
If you like, you can top this cake with classic vanilla buttercream icing, chocolate buttercream, marshmallow buttercream or this creamy cream cheese frosting that I used on my Hummingbird cake. I didn’t think it needed it with the addition of the chocolate chips, but frosting is always a nice touch. This banana cake would be a perfect recipe for a birthday cake, served at brunch, or at large gatherings.
Banana Cake Recipe Tips
- BANANA: Use overripe brown bananas. It’s a great way to use up brown bananas!
- SOUR CREAM: This cake calls for sour cream but you can also use use plain Greek yogurt or a 6% Balkan style plain yogurt instead.
- CHOCOLATE CHIPS: You can use semi-sweet chocolate chips, milk chocolate chips or even dark chocolate chips.
- ADDITIONS: Feel free to add chopped pecans or walnuts to the cake, about 1/2 cup.
- PAN SIZE: Use a 9 x 13 baking pan. Make sure to prep the pan before baking, either by greasing it with butter or using a baking oil spray.
- STORAGE: This cake can be kept at room temperature. Just make sure to cover it with plastic wrap, or store leftovers in an airtight container.
Love Sheet Cakes? Here are more to try!
Banana Bread Sheet Cake
This Banana Bread Sheet Cake is a moist and delicious cake full of banana flavour! Perfect for dessert, snacking and even as a birthday cake!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 – 16 pieces 1x
- Category: Cake
- Method: Baking
Ingredients
- 3 – 4 overripe bananas (mashed about 1 1/2 cups)
- 2 cups white sugar
- 3/4 cup butter (at room temp)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup milk (whole milk or 2% milk)
- 1 cup sour cream or Greek yogurt
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees F.
- Grease a 9 x 13 baking pan with butter or a baking spray, making sure to cover the sides of the pan too. Set aside.
- Use a stand mixer to cream together the butter and sugar (I use the paddle attachment).
- Add the eggs, mixing in one at a time. Then add the vanilla and mix until smooth.
- In a separate large bowl mix together the flour, baking powder, baking soda, salt and cinnamon.
- In a separate small bowl mix together the milk and sour cream.
Putting it all together:
- 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.
- To this batter add the mashed bananas and mini chocolate chips, then combine.
- Pour the banana cake batter into the prepared 9 x 13 cake pan.
- Bake for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean. (Check the cake after 30 minutes to see how it is baking.)
- Cool and enjoy!
- Note: If you’re going to add frosting, make sure to let the cake cool completely before adding it to the top of the cake.
Recipe inspired by Just a Pinch
More Banana Recipes to Try!
Banana muffins, the best banana bread, loaves, baked oatmeal, cakes and more.
I hope you love this easy banana cake as much as we do! Have a delicious day!
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!!
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!
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. 😉
I replace eggs w/flaxseed & sour cream w/greek yogurt. Is there nutritional info to this original recipe?
Hi Lana! I don’t have nutritional information for my recipes. You may have to find an on-line calculator to help you.
Where is the nutritional information for this recipe? I substituted a few things and I wanted to see how it changes things.
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.
Oh I love your changes…they sound delicious! I’m so happy you found this recipe and love it!
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.
That is wonderful Katie! I’m so happy you enjoyed it!
Scrumptious! Made this cake (without the chocolate chips) & added a vanilla Buttercream frosting. My parents, son, neighbor, & my very good friend all raved about it. Was way more than myself and my 12 yr old could eat alone. I love to bake since I make my own Vanilla extract (for a hobby business) and to be able to share my treats. This would do lovely as a layered sheet cake as well. Just make sure to have a thick layer of frosting (or maybe even a banana pudding).
I’m so happy you enjoyed it Betsy! And great idea to make it a layered cake with frosting!
Hi Jo-Anna!
I am excited to try the banana cake recipe! Can I use less sugar & or substitute brown sugar?
Hi Cora! I haven’t tried less sugar or brown sugar so I’m not 100% sure. But usually you can substitute brown sugar for white sugar, but the texture and colour of the cake will likely be different.