One of the best ways to use up overly ripe bananas – this banana cake is FULL of banana flavor, super moist, and comes together in a flash!
If you’re a fan of banana bread, then don’t go anywhere! This banana cake has all the classic flavor of banana bread, but with a noticeably lighter and airier texture.
It’s super quick and easy to make, and unbeeeeelievably handy with reducing banana waste after they get super ripe! The closer the bananas are to going bad, the better the flavor and texture of this cake.
banana sheet cake ingredients:
• baking soda & baking powder: a combination is what helps set this cake apart from regular banana bread! While the flavors are very similar, this cake has a lighter texture, while banana bread is on the denser side of things
• sugar: Using a mix of brown and granulated sugar yields a perfectly moist cake (thanks to the brown sugar) with juuuusssst the right amount of crispness and caramelization (thanks to the granulated sugar!) If you’d like a softer cake, use all brown sugar. For a cake with a crisper outside crust, use all granulated.
• oil: I always use vegetable oil in baking (just because that’s what I always have on hand), but you can use any neutral flavored oil you have. Some amazing options include peanut, corn, or canola oil.
• vanilla extract
• bananas: the riper, the better! Riper bananas will yield a more moist and flavorful banana cake. It’s the best opportunity to use up any bananas that are on the verge of going bad!
• your favorite frosting: some of my favorite options include chocolate ganache, cream cheese, ermine frosting, or whatever else you like! I frosted this cake with some classic vanilla buttercream
how to make banana sheet cake:
1. Whisk together dry ingredients.
2. Whisk together wet ingredients.
3. Mash bananas and mix into wet ingredients.
4. Combine wet and dry ingredients.
5. Pour into baking pan and bake.
6. Cool completely in the pan before frosting and serving!
banana sheet cake storage:
Keep your banana cake tightly covered with plastic wrap, and avoid slicing until right before you plan on serving to keep it fresh for as long as possible. This banana cake will keep for about 4 days at room temperature, or 1 week in the fridge.
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Banana Sheet Cake Recipe
For the banana cake:
- 2 & 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (200g) packed brown sugar, light or dark
- 1/2 cup (100g) granulated sugar
- 4 large eggs
- 3/4 cup (180mL) vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups mashed bananas, about 4 medium bananas
- your choice of frosting buttercream, chocolate ganache, cream cheese, ermine frosting, or whatever you like!
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan and line the bottom and sides with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until combined. Set aside.
- In a large bowl, add in brown and granulated sugar, eggs, vegetable oil, and vanilla. Whisk to combine.
- Mash the bananas in a separate plate or bowl, and mix the mashed bananas into the wet ingredients. Combine wet and dry ingredients. Mix together until just combined.
- Pour the banana cake batter into your prepared baking pan. Bake in the center of your preheated 350°F oven for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
- Cool your cake completely in the baking pan before topping with your favorite frosting!