Banana Bread Sheet Cake
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
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 never knew until this year that the 23rd is National Banana Bread Day! This recipe looks delicious! Off to pin it 🙂
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!
I’m so happy to hear that! Thank you for letting me know Kerry Anne! Enjoy!!
Just tried this recipe today and it turned out awesome!!! This recipes definitely a KEEPER!
Yay! I’m so happy you enjoyed this recipe!
Can you substitute almond flour or oat flour for the regular flour to make it gluten free?
Hi Sue! I’m not sure…I haven’t tried a substitution with this particular recipe, but I do have a wheat free banana bread recipe that I use and we love: https://aprettylifeinthesuburbs.com/easiest-wheat-free-banana-bread/
Happy Baking!
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.
Oh this makes me SO happy! Thank you for letting me know…when I hear these things it reinforces why I blog! 🙂
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?
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?
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!
Oh no! Good luck with the 2nd attempt!
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 !
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.
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!
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.
Thank you very much! Making it now! Can’t. Wait. NOM. Thank you for the recipe 😀