Banana sheet cake is one of those classic, comforting desserts that seems to have been passed down through generations. It’s the type of treat you remember from childhood birthdays, family gatherings, and cozy afternoon snacks. The moist, fluffy texture, the sweet banana flavor, and the creamy frosting it’s all simply irresistible. This particular banana sheet cake recipe has been a family favorite of mine for years, originating from my grandmother’s kitchen, where overripe bananas were never wasted but transformed into a delightful treat that could feed a crowd. I’ve adapted it over the years to make it even easier and more accessible for busy families. It’s perfect for a quick weeknight dessert, a potluck gathering, or even a casual birthday celebration. Let’s dive into why this banana sheet cake recipe will become your go-to dessert!
What is Banana Sheet Cake?
Banana sheet cake is a simple, moist cake made with ripe bananas that lend a naturally sweet, tropical flavor. The cake is baked in a sheet pan, which makes it easy to cut into squares and serve to a crowd. It’s topped with a luscious frosting usually a cream cheese or buttercream style that complements the banana flavor perfectly. The texture is light and soft, almost melt-in-your-mouth, while the frosting adds just the right amount of richness. It’s a versatile dessert that can be enjoyed as an everyday snack or dressed up for special occasions.
Why You’ll Love This Banana Sheet Cake
This banana sheet cake is not only delicious but also incredibly easy to make. It’s perfect for beginner bakers or those who want a low-maintenance dessert that doesn’t require frosting tips or cake layers. The cake comes together in one bowl (thankfully minimizing clean-up!), and the sheet pan format makes it ideal for serving a group without having to worry about intricate decorating.
What sets this recipe apart is the combination of the moist banana cake and the creamy frosting. Plus, it’s incredibly kid-friendly! You can make it on a whim for an after-school treat or serve it at your next family gathering. This recipe is also great for using up those ripe bananas sitting on your countertop, ensuring nothing goes to waste. And, of course, it tastes just like home.
How to Make Banana Sheet Cake
Ingredients:
For the Cake:
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or line it with parchment paper for easy removal later.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 2–3 minutes. This is the foundation for a moist cake, so make sure the butter is fully incorporated. Next, add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and buttermilk into the banana mixture. Start with about a third of the dry ingredients, then a bit of buttermilk, and continue alternating until everything is combined. Mix until just combined be careful not to overmix, as that can result in a dense cake.
Step 5: Bake the Cake
Pour the batter into the prepared sheet pan and spread it out evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
Step 6: Prepare the Frosting
While the cake cools, make the frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract and a pinch of salt. Continue to beat the frosting until it’s light and fluffy.
Step 7: Frost the Cake
Once the cake has cooled, spread the frosting evenly over the top with a spatula. If you want a more decorative finish, feel free to pipe the frosting on in swirls or a pattern.
Step 8: Serve and Enjoy
Cut the cake into squares and serve! The cake can be enjoyed as is or paired with a cup of coffee, milk, or your favorite beverage.
What to Serve With
This banana sheet cake is delicious on its own, but it can be served with a variety of accompaniments. Try serving it with vanilla ice cream or whipped cream for an extra indulgent dessert. For a more refined touch, fresh berries or a drizzle of caramel sauce can elevate the flavor. It’s also delightful when paired with a hot cup of coffee or a glass of cold milk perfect for any occasion!
Top Tips
- Use Overripe Bananas: The riper your bananas, the more flavor and moisture they’ll add to the cake. Don’t throw away those brown bananas use them to make this cake!
- Make Ahead: The cake can be baked a day ahead and frosted the next day. This actually helps the flavors develop even more.
- For a Nutty Twist: Feel free to add chopped walnuts or pecans into the batter for a crunchy texture that complements the soft cake.
- Adjusting the Frosting: If you prefer a lighter frosting, you can opt for whipped cream cheese or buttercream for a less dense topping.
Storing and Reheating
Banana sheet cake can be stored in an airtight container at room temperature for up to 3–4 days. If you have leftovers, it can also be refrigerated for up to a week. Just be sure to let it come to room temperature before serving, or warm it up in the microwave for a few seconds for that freshly-baked feel.
FAQs
Can I use frozen bananas for this recipe?
Yes! Frozen bananas work just as well as fresh ones. Just thaw them completely before mashing.
Can I make this banana sheet cake without buttermilk?
Yes! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup and filling it with milk up to the 1/2 cup line. Let it sit for a few minutes before using.
How do I make this recipe dairy-free?
To make this recipe dairy-free, swap the butter with a plant-based butter and use a dairy-free cream cheese for the frosting. Additionally, you can use a dairy-free milk alternative like almond milk or oat milk in place of the buttermilk.
Conclusion
Banana sheet cake is one of those desserts that brings people together. It’s comforting, delicious, and incredibly easy to make. Whether you’re using up ripe bananas or looking for a dessert that will impress a crowd without hours of effort, this recipe is the answer. With its light, fluffy cake and creamy frosting, it’s the perfect treat for any occasion.
Your family will love it, and it might even become a new tradition in your home, just as it has in mine. So go ahead, bake up this banana sheet cake, and enjoy the sweet memories it brings!
Banana Sheet Cake Recipe
Kochutensilien
- 9×13-inch sheet pan
- Hand or stand mixer for mixing
- Whisk and mixing bowls
Zutaten
- For the Cake:
- 2 ripe bananas mashed
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- For the Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Anleitungen
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Mix wet ingredients: In a large bowl, cream together softened butter and sugar for 2–3 minutes until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in mashed bananas and vanilla extract.
- Combine wet and dry ingredients: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting with the dry ingredients. Mix until just combined.
- Bake: Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick comes out clean. Let the cake cool completely.
- Make frosting: Beat cream cheese and butter until smooth, then add powdered sugar and vanilla extract. Mix until light and fluffy.
- Frost the cake: Once the cake is cool, spread the frosting evenly over the top. Slice into squares and serve.