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Side view of a square piece of banana cake, with the sheet pan in back of it.
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4.92 from 12 votes

Banana Sheet Cake

Banana Sheet Cake combines a moist banana cake with a decadent caramel frosting. This cake makes a great dessert to take to potlucks or family gatherings, and is over-the-top delicious!
Course Dessert
Cuisine American
Keyword banana sheet cake, caramel frosting
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 servings
Calories 339kcal
Author Sue Ringsdorf

Ingredients

For the cake - wet ingredients:

  • 2 cups mashed bananas - from about 5-6 overripe bananas
  • 3/4 cup canola oil
  • 1 cup sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract

For the cake - day ingredients:

  • 1 1/4 cup brown sugar - 225 grams
  • 1/2 cup granulated sugar - 100 grams
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 3 1/4 cups cake flour (or use all-purpose flour) - 422 grams

For the caramel frosting:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar - 200 grams
  • 1/3 cup milk - plus a few more drops if needed to thin
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar - 240 grams

Instructions

  • Puree bananas. Use a hand mixer to puree the over-ripe bananas. A few lumps are ok!
    2 cups mashed bananas
  • Mix wet ingredients. In the mixing bowl (with the mashed bananas), add the remaining wet ingredients – the oil, eggs, sour cream, and vanilla. Blend with the mixer or with a whisk.
    3/4 cup canola oil, 3 large eggs, 1 cup sour cream, 2 teaspoons vanilla extract
  • Mix dry ingredients. In another bowl, combine the dry ingredients – the cake flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir to combine.
    3 1/4 cups cake flour (or use all-purpose flour), 1 1/4 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger
  • Combine. Add the dry ingredients to the wet, and use a spoon to mix until just combined. A few lumps are ok!
  • Pour batter in sheet pan. Prep a jelly roll pan with baking spray, and pour the batter inside, spreading evenly to all sides of the pan with a spoon.
  • Bake cake. Bake the banana sheet cake in a preheated 350 degree oven for 25-30 minutes, or until done in the middle. I recommend testing with a toothpick! Set aside to cool.
  • Make frosting. While the cake is baking, make the frosting. In a saucepan, melt butter. Add the brown sugar and stir until combined. Then add the milk and bring to a slow boil. Remove from heat and add the vanilla and powdered sugar and mix well.
    1/2 cup unsalted butter, 1 cup brown sugar, 1/3 cup milk, 2 teaspoons vanilla extract, 2 cups powdered sugar
  • Add frosting to cake. Add the frosting to the cooled cake, and spread gently to all sides of the pan. Add a light sprinkling of kosher salt to the top.

Notes

Recipe Tips and Tricks

  • Use cake flour OR all-purpose flour.
  • Puree bananas.
  • Don’t over-mix.
  • Watch oven closely at end of baking time.
  • Make sure the frosting is easily spreadable.

Storing and Freezing

  • You can STORE this cake on your counter top for up to five days. Just cover the pan with foil and try to tent it slightly (so the frosting stays in tact).
  • Banana Sheet Cake can be FROZEN too, for up to a month. Just wrap the baked (and unfrosted) cake wrapped up tightly in wrap and foil. I recommend frosting the cake later.

Nutrition

Calories: 339kcal | Carbohydrates: 52g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 163mg | Potassium: 157mg | Fiber: 1g | Sugar: 37g | Vitamin A: 231IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg