Banana Sheet Cake (old

When life gives you overripe bananas, always make banana sheet cake ! Tired of banana bread ? Don’t want to bother with a banana layer cake ? This banana sheet cake batter comes together in minutes, the recipe is forgiving and fuss-free, and it’s packed with banana flavor!

A delicious beginner-friendly sheet cake, great as a birthday cake for both kids and adults, and a versatile recipe that you can change up with different add-ins too.

I’m one of the weird ones that actually look forward to the unintentional overripe bananas at home. Banana bread , whole wheat banana bread , banana cream pie , banana pudding , banana cupcakes … with great overripe bananas come great opportunity!

This banana sheet cake is another addition in that overripe banana tool box.

Recipe highlights for me

• SO soft, moist, and packed with banana flavor ! What else do you want from a straight up old-fashioned banana cake?
• Sweeter than a banana bread loaf, but not sickly sweet .
• The batter for this cake comes together in minutes because it’s fuss free, forgiving, and adaptable.
• The cream cheese frosting is also easy to make, and NEVER soupy!
• Plus, I share other tips to add more flavor to the cake AND the frosting to really amp up the flavor!
• I’ve also made this cake as a banana layer cake , but in making this cake so many times, I’ve realized how flexible and forgiving the recipe is. There are a few tips you have to follow, but it’s honestly a recipe that’s hard to mess up.
• Which makes this a great beginner-friendly sheet pan cake recipe as well.

Ingredients (and notes)

For the cake

• Overripe bananas
• Oil (vegetable oil) – You can substitute some oil with butter for a little extra flavor.
• Sugar – Using both white and brown sugar will add more flavor.
• Eggs
• Buttermilk or sour cream – Makes the cake soft and helps to activate the baking soda.
• Vinegar – Adding a little acidity helps activate the baking soda more, AND helps improve the flavor and texture of the cake.
• AP flour
• Baking soda – Chemical leavener to help the cake rise (as it reacts with the acidic ingredients).
• Spices – To elevate the flavor of the cake and that of bananas.
• Vanilla and salt – To enhance flavor and balance the sweetness.

For the cream cheese frosting

• Cream cheese
• Butter
• Confectioner’s sugar
• Lemon juice
• Vanilla and salt
• Instant vanilla pudding powder OR milk powder and instant clear jel – Stabilizers to help keep the cream cheese frosting spreadable (this is optional, but great if you can add it!)

Baking science tip #1

If you buy bananas that are not overripe, and it’s taking too long for them to overripen – there are some things you can do.

Method 1 – I like to store my bananas in paper bags, OR inside cardboard boxes. The enclosed but breathable space leads to the bananas ripening faster.

Why? Bananas release ethylene gas as they ripen. In an enclosed area, the presence of a higher concentration of ethylene gas leads to the bananas ripening faster. Ethylene gas is what helps other fruits ripen faster too.

This method will naturally soften and sweeten the bananas as they overripen.

Method 2 – Slow roasting or grilling the bananas.

This isn’t my favorite method, but it’s faster. The bananas are “baked” in a low heat oven until they mimic the softness of an overripe banana. These bananas add the same amount of moisture and softness to the cake, but the sweetness level might be less.

How to make banana sheet cake (step by step overview)

Step 1 – Prepare the ingredients

Mash up the bananas and set aside (images 1 – 3) . If you’re using butter, melt the butter in a bowl and have it ready. You can also measure and have all the other ingredients ready to go – which is especially helpful if you’re a beginner baker.

Or keep the bowl on a kitchen scale and weigh the ingredients as you go, which is what I sometimes do when I feel lazy!

Grease and line a 9 x 13 inch cake pan with parchment paper and preheat the oven to 300 F / 150 C (conventional oven).

Step 2  – Prepare the wet ingredients

Place the oil, butter (if using), salt, and sugars in a large bowl (image 4) . Whisk to mix together and to make sure there are no lumps in the brown sugar (image 5) . If there are lumps, break them up with the whisk or spoon. Add the eggs (image 6) and whisk them in until smooth.

Whisk in the vinegar, vanilla, and buttermilk / sour cream (images 7 – 8) .

Step 3 – Add the dry ingredients

In a bowl, add the flour, baking soda, and spices (image 9) . Whisk to combine. This is so that the baking soda will evenly disperse through the cake along with the flour, ensuring an even rise.

Add the flour to the wet ingredients and fold it in (image 10) . But only fold in the flour until it’s about ¾ of the way mixed.

Step 4 – Add the bananas

You can add the bananas last, OR add them with the oil and sugar as well. I’ve done both, and have found no difference in the final texture or taste.

However, if you’re adding bananas in the last step, you need to add them before all the flour is folded in. Add the mashed bananas while there is visible flour in the batter (image 11) . Then fold in the bananas along with the remaining flour, until the bananas are mixed through (images 12 – 13) .

We do it this way so that the flour is not overworked in the batter.

Step 5 – Bake the cake

Spread the cake batter in the prepared cake pan (image 14) . Bake for 50 – 60 minutes until the cake is baked through (images 15 – 16) .

Remove the cake from the oven and let it cool down for a few minutes. Then transfer the cake onto a wire rack and let it cool down completely. This will prevent the condensation from making the cake soggy.

Step 6 – Make the cream cheese frosting

To prevent the frosting from becoming liquidy, I like to whip the butter to form a light and fluffy butter base first (image 17) . Then add the stabilizers, confectioner’s sugar, and whip the mixture to make a thick buttercream base (images 18 – 19) .

Next, mix the cream cheese with a paddle attachment until it’s creamy and lump-free in another bowl (images 20 -21) . Then I combine the buttercream base and the cream cheese together to mix well (image 22) . The result is a creamy, spreadable cream cheese frosting that isn’t too loose, and is still thick and pipeable (image 23) !

Step 7 – Frost the cake and serve

When the banana sheet cake has cooled down, spread the cream cheese frosting evenly on top, and serve!

Baking science tip #2

Why it’s important to not overwork the flour in the cake batter:

You will see many recipes that talk about “not overmixing the batter”. The reason for this is because once flour is added to the wet ingredients, the water will immediately react with the starch to form gluten. Gluten is what gives baked goods structure and a nice chewy texture.

Mixing will cause MORE gluten to form in the mixture, creating a sturdy gluten matrix. If you mix the cake batter fast, or too long, the matrix will become more dense.

This is GREAT for homemade bread , where we WANT a chewy texture. But in cakes.. not so much. Too much gluten will lead to a dense, rubbery, or hard (in extreme cases) cakes. It’ll also cause visible holes in dense cakes, which is called “tunneling”.

To avoid this, once you add the flour, the cake batter is handled carefully, and the flour is folded in (not whisked or mixed in) to minimize gluten formation.

Storage instructions

You have to store this banana sheet cake in an airtight container. This is to prevent the cake from drying out, especially if any part of the cake is exposed and isn’t covered by frosting.

Fridge

I like to keep my banana cake in the fridge for up to 5 days . Since it has such a large amount of fruit in the cake, I don’t advise you to keep the cake at room temperature.

Closer to 5 days, the cake can be a little stale as it dries out more. But the cake can be warmed up just a little bit in the microwave to make it soft again. The frosting will also soften if the cake is warmed.

Freezer

The cake can be frozen for up to 3 months ! I prefer to cut the cake into smaller portions / individual portions and then freeze. Placing wax paper or parchment paper between portions will make it easier to separate frozen pieces when needed.

I let the cake thaw out at room temperature for a few hours OR in the fridge overnight – up to 24 hours.

The frosting will also release some liquid as it thaws out, and not be as creamy as freshly made frosting.

My recommendation is to freeze the cake unfrosted, and then frost the cake as needed. Especially if you’re making the cake for a function.

Pro tips and recipe troubleshooting

• I’ve been asked before if bananas going brown will affect the recipe. It will not! Honestly, it doesn’t matter because the bananas will go brown as they are baked anyway. If your bananas go brown after mashing them up, you can still use it! It’s only cosmetic and has no impact on the flavor or texture of the cake.
• Follow my instructions to not overmix the batter once the flour is added. This is the number one tip I can give you for getting the best banana cake ever! A lot of people have an inclination to mix in the flour too vigorously or for too long. Resist the urge. Only fold in the flour until all the flour is saturated, and there are no large clumps. This will prevent a hard or rubbery banana cake.
• The overripe bananas will add moisture and sweetness to the cake! The sugar will also keep the cake soft and add sweetness. The buttermilk / sour cream will also add moisture and keep the cake soft. This recipe has been set up to ensure you get a super soft, deeply banana flavored cake with a fluffy, open, moist crumb !
• If you use underripe bananas, the cake will lose some of the softness because the bananas were not as soft as they should be. If you “ripen” the bananas in the oven, this will fix the moisture issue, BUT the sweetness level will still be lower. You can add a little extra sugar to compensate for this.
• I recommend using weight measurements. This will result in a perfect, foolproof cake. You can use volume / cup measurements too – BUT if you measure the flour incorrectly and accidentally add too much flour, you will end up with a dry, crumbly cake.
• Another reason why you may end up with a dry cake is if you overbake it . An overbaked banana sheet cake will look darker on top, and the sides will shrink away a lot. If this happens, you can either cover the cake pan with foil as soon as it comes out of the oven, and let the cake cool down with the foil cover. The condensation will help add a little moisture back into the cake. Alternatively, you can soak the cake in a simple syrup if you like.

My favorite recipe variations

This moist banana cake recipe is super versatile. I actually love eating this cake just as is, WITHOUT the cream cheese frosting!

Without the frosting, this cake becomes a perfectly soft, perfectly sweet, banana snack cake that’s so easy to make with minimal effort.

But you can make so many variations to make this old fashioned banana cake even more flavorful.

Dry add-ins

• Chopped nuts – Pecans and walnuts are my favorite.
• Chopped chocolate or chocolate chips – For a banana chocolate sheet cake.
• Substitute some of the flour with one minute oats (1:1 weight substitution) for a nutty, more textured cake.
• Chopped dried fruits such as raisins, craisins, crystallized ginger etc.

Wet add-ins

Substitute about 100 g of the bananas with fresh fruits such as,

• Berries – Raspberry, strawberry, blueberry etc.
• Canned crushed pineapple
• Finely chopped mango or passion fruit pulp for a lovely tropical twist

Different toppings

If you want to skip the cream cheese frosting (like I usually do), you can opt for lighter frosting or topping options such as,

• Whipped cream
• Lightly sweetened (or not) Greek yogurt
• For a special occasion, you can top the cake with banana pudding to make a banana pudding layer cake!
• I also love to add a drizzle of sauce to add more flavor to the cake. Salted caramel sauce or chocolate fudge sauce or brown butter butterscotch fudge sauce are all great options.
• If you’re going the brown butter route, you could even make brown butter cream cheese frosting for a more sophisticated cream cheese frosting option!

Commonly asked questions

Can I make this with frozen banana?

You can! But frozen bananas are not overripe and not as sweet. If you do use frozen bananas, let them thaw out at room temperature and use them per the recipe. Do not drain the excess liquid from the thawed bananas.

Can I make this gluten free?

I haven’t experimented with GF flour for this recipe, so I can’t be 100% certain. It is possible to use a 1:1 GF substitute flour, such as Bob’s Red Mill for a better chance of good results.

How do I bake this in a different sized pan?

This recipe can also be divided between 8 inch round pans or 9 inch round pans. The bake time will reduce to about 40 minutes, but it’s best to keep an eye on the cakes to make sure. I also made a banana layer cake with this recipe and frosted is with brown butter cream cheese frosting! You can also refer to my cake pan conversion chart and guide to see how to adapt the recipe quantities for different-sized cake pans.

Can I make an eggless banana cake?

Yes! Substitute each egg with 1/4 cup of apple sauce OR extra mashed banana to replace the eggs. For this recipe, you need 3 eggs – so you can add 3/4 cup of apple sauce or 3/4 cup of mashed banana in place of the eggs.

What’s the difference between banana bread and banana cake?

Banana bread is made in a loaf pan, as opposed to banana sheet cake made in a larger pan for a flatter cake. Banana cake is softer and sweeter than banana bread and resembles the texture of cake. Banana bread is part of the quick bread family (like basic muffins ), which means it’s denser in texture, less sweet, and contains less moisture , compared to this banana cake,

Recipe

Banana Sheet Cake with Cream Cheese Frosting

Ingredients

Banana cake layers

• 375 g all purpose flour 3 cups, measured by spoon and level method
• 1 tsp baking soda
• 400 g mashed overripe bananas 3 - 4 bananas
• 150 g vegetable oil about ¾ cup, see recipe notes below if you want to add some butter for more flavor
• ½ tsp sea salt
• 150 g brown sugar ¾ cup
• 100 g granulated sugar ½ cup
• 3 large eggs
• 2 tsp vanilla extract
• 1 tbsp white vinegar
• 180 mL buttermilk or sour cream ¾ cup, OR 1 tbsp white wine vinegar + 180 mL milk (or plant-based milk)
• 1 tsp ground cinnamon
• ¼ tsp ground cloves optional
• ¼ tsp nutmeg optional

Cream cheese frosting

• 170 g unsalted butter about 1½ sticks, at room temperature
• 250 g cream cheese block about 1 package Philadelphia brick cream cheese, at room temperature
• ¼ tsp sea salt I like to add ½ tsp for a little salty flavor
• 2 tsp vanilla extract
• 1½ tbsp dry milk powder Or use 2 tbsp instant vanilla pudding powder
• 1 tsp Instant clear jel (leave this out if you’re using instant vanilla pudding powder above)
• 300 g sifted confectioner’s sugar about 2½ - 2⅔ cups, measured by spoon and level method

Instructions

Banana cake layers

• Preheat the oven to 300°F / 150°C (conventional oven). Butter and line a 9 x 13 inch cake pan with parchment paper. Make sure any exposed sides are lightly brushed with butter to prevent the cake from sticking to it. Set aside.
• Place the flour, spices, and baking soda in a bowl and whisk to combine with no lumps. Sift the dry ingredients if any lumps need to be broken up. 375 g all purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp nutmeg
• Place the bananas in a bowl and mash them up. Some lumps are OK here. You can use a fork or a mixer to do this. Set aside. 400 g mashed overripe bananas
• In a large bowl, add the oil, salt, white sugar, and brown sugar, and mix until well incorporated. Break any sugar lumps if present. Scrape down the sides if needed. You can also substitute 50 g / ¼ cup of oil with 56 g / ¼ cup melted butter as well for more flavor, if you prefer. 150 g vegetable oil, ½ tsp sea salt, 150 g brown sugar, 100 g granulated sugar
• Add the eggs, vanilla, and vinegar, and whisk well to combine. 3 large eggs, 2 tsp vanilla extract, 1 tbsp white vinegar
• Place the buttermilk or sour cream in the mixture and whisk to combine well. This mixture should be smooth with no lumps. 180 mL buttermilk or sour cream
• Add the flour mixture to the wet ingredients and carefully fold it in. If needed, add the flour mixture in two additions. 375 g all purpose flour, 1 tsp baking soda
• While there are still unmixed flour in the batter, add the banana and fold it in gently. Be careful not to overmix the batter after adding the flour to prevent the cake from becoming rubbery.
• Pour the cake batter into the prepared cake pan and evenly spread the batter. Lightly shake or knock the cake pan on the counter to remove large air bubbles and to evenly distribute the cake batter.
• Bake in the preheated oven for about 50 - 60 minutes, rotating the pan once half way through baking time if needed. The bake time is based on baking the cake in a metal cake pan. Glass pan bake times will vary.
• The cake is done when a toothpick inserted into the middle of the cake comes out with just a few cake crumbs stuck to it.
• Remove the cake pan from the oven and let the cake cool slightly.
• Turn the cake out onto a wire rack and let it cool completely with a tea towel over the cake to prevent it from drying out.
• When the cake has cooled down, you can trim the edges for neater sides - but this is optional. You can also transfer the cake back into the cake pan, if you’d like to serve the cake IN the cake pan.

Cream cheese frosting

• Place the room temperature butter and salt in a mixer bowl with a whisk attachment. 170 g unsalted butter, ¼ tsp sea salt
• Whisk the butter until the butter is pale, light, and fluffy. This can take up to 10 - 15 minutes, depending on how firm the butter was at the start. Remember to scrape down the sides of the bowl to ensure the butter is whipped evenly.
• While the butter is being whipped, place the milk powder and instant clear jel in a bowl, and mix well to disperse the clear jel in the milk powder. You can also use instant vanilla pudding instead here as well. 1½ tbsp dry milk powder, 1 tsp Instant clear jel
• Once the butter is whipped, add the milk powder mixture, and whisk on high speed to disperse the milk powder well. Scrape down the bowl at least once during this process.
• Add the confectioners sugar and whisk it into the butter mixture on low speed until all the sugar has been added. 300 g sifted confectioner’s sugar
• Once all the sugar is added and mixed in, add the vanilla. Increase the speed to medium high to mix the confectioner’s sugar with the butter to make a thick frosting. Scrape down the bowl 1 - 2 times in between to ensure everything is mixing uniformly. 2 tsp vanilla extract
• When the butter and sugar have whipped well and you have a fluffy, thick buttercream, scrape the buttercream into a separate bowl and set it aside.
• Into the same mixing bowl that you used above, add the cream cheese. 250 g cream cheese block
• With a paddle attachment, cream the cream cheese. Only use medium speed to make sure the cream cheese is light, creamy, and without any lumps. Scrape the sides and bottom of the bowl to ensure all the cream cheese is being mixed. The unmixed cream cheese will create lumps in the frosting. Avoid over-creaming the cream cheese, as this can make the frosting more liquidy. Cooler cream cheese will retain its thickness better than warm cream cheese.
• When the cream cheese mixture is smooth, creamy, thick, and lump free - add the buttercream mixture back into the mixing bowl.
• With the paddle attachment still attached, whip the frosting on medium speed (or medium high speed for shorter bursts), to mix the cream cheese and buttercream together. Scrape down the sides to ensure both mixtures are mixing together well.
• When the buttercream and cream cheese parts have mixed well together and uniformly, the frosting is ready to be used.

Cake assembly

• If you want clean, straight edges, you can trim off the edges of the cake. If the cake is domed on top, use a bread knife to slice off the dome to make the top flat.
• Alternatively, you can leave the cake as is and serve it on a cake tray, or in the cake pan as well.
• Spread the cream cheese frosting evenly on top.
• Keep the frosting layer smooth, OR create swirls or other patterns on top. I like to keep the frosting layer plain, but you can also add chopped nuts, crushed cookies, sliced bananas, or even a drizzle of chocolate fudge sauce or salted caramel sauce .
• The cake can be refrigerated for about 2 days, but for best results, serve the cake at room temperature. Enjoy!

Notes

Adding butter

Nutrition

Recipe from The Flavor Bender by Dini Kodippili

Banana Sheet Cake with Cream Cheese Frosting https://www.theflavorbender.com/old-fashioned-banana-sheet-cake/