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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.

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Banana Bread Sheet Cake

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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.

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

Ingredients

Scale
  • 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!

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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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43 Comments

  1. 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

  2. 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!

  3. 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.

  4. 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?

    1. 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?

  5. 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!

  6. 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 !

    1. 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.

  7. 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!

  8. 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!!

    1. 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!

  9. 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. 😉

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

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

  12. 5 stars
    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.

  13. 5 stars
    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.

  14. 5 stars
    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).

    1. 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.

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