I’m sharing my Banana Bread Cake baked in a 9×13 pan that uses a browned butter shortcut and a surprising step that keeps it from sinking.

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Banana Bread Sheet Cake {A Pretty Life}

I keep telling myself this is the one banana bake that finally behaves. I love turning mashed ripe bananas into something unexpected, a single layer you can slice for a crowd.

This isn’t the usual warm loaf, it’s a Sheet Pan Banana Cake kind of thing, with a tangy smear of softened cream cheese frosting that fights for attention. I started with a Banana Bread 9×13 Pan idea and ended up liking the thin cake more, its edges caramelizing in a way the loaf never does.

Trust me, you’ll want to taste the first sloppy slice before anyone else does.

Ingredients

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Ripe mashed bananas add natural sweetness, moisture, potassium and fiber and banana flavor.
All purpose flour gives structure and carbs some protein from gluten makes cake tender when balanced.
Brown sugar adds sweetness and molasses notes keeps crumb moist and a slightly deeper flavor.
Butter and oil together give richness and flavor, oil keeps cake really moist and soft.
And eggs bind ingredients give lift and protein, help set crumb as it bakes.
Sour cream or yogurt adds tang extra moisture and tender crumb without making it dense.
Cream cheese frosting is creamy and tangy adds sweetness and richness, balances overly sweet cake.
Walnuts or pecans add optional crunch healthy fats and some protein, toasty flavor contrast.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

2 large eggs, room temp

1 1/2 cups mashed ripe bananas, about 4 medium

1/2 cup sour cream or plain yogurt

2 teaspoons vanilla extract

1/2 cup chopped walnuts or pecans, optional

8 ounces cream cheese, softened for frosting

1/4 cup unsalted butter, softened for frosting

2 to 3 cups powdered sugar, sifted for frosting

1 teaspoon vanilla extract for frosting

pinch of salt for frosting

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking pan, line with parchment if you want easier removal later. Make sure eggs, butter and cream cheese are at room temp so everything mixes smooth.

2. Whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 teaspoon ground cinnamon in a bowl, set aside.

3. In a large bowl cream 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup softened unsalted butter and 1/2 cup vegetable oil until lighter in color and fairly smooth, then beat in 2 large eggs one at a time.

4. Stir in 1 1/2 cups mashed ripe bananas, 1/2 cup sour cream or plain yogurt and 2 teaspoons vanilla extract until combined, scraping the bowl so nothing is left behind.

5. Fold the dry ingredients into the wet just until no streaks of flour remain, dont overmix, then gently fold in 1/2 cup chopped walnuts or pecans if using.

6. Pour batter into prepared pan, smooth the top and bake 25 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

7. While the cake cools, make the frosting by beating 8 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth; add 1 teaspoon vanilla extract and a pinch of salt.

8. Gradually add 2 to 3 cups sifted powdered sugar and beat until fluffy, tasting as you go to get the sweetness and thickness you like. If frosting is too stiff add a teaspoon or two of milk to loosen it.

9. When cake is completely cool spread the cream cheese frosting evenly, sprinkle reserved chopped nuts on top if you want, then chill briefly so the frosting sets before slicing.

10. Slice and store leftovers in an airtight container in the fridge for up to 4 to 5 days, or freeze slices for longer storage.

Equipment Needed

1. 9×13 inch baking pan plus parchment paper (or just grease it, your call)
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Electric hand mixer or a good sturdy whisk if you wanna do it by hand
4. Measuring cups and spoons (for flour, sugars, liquids and spices)
5. Rubber spatula for folding and scraping the bowl clean
6. Potato masher or fork to mash the bananas
7. Fine mesh sieve or sifter for the powdered sugar and flour if you want no lumps
8. Wire cooling rack and a long knife for chopping nuts and slicing the cake
9. Toothpick or cake tester to check doneness

FAQ

Q: Can I use all butter instead of the oil called for?

A: Yes, you can, but expect a slightly firmer crumb and more buttery flavor. Swap equal amounts of melted butter for the oil, and cream the softened butter with the sugars a little longer so it mixes well. If you use only butter, dont overbeat once you add the dry ingredients or the cake can get tough.

Q: How ripe should the bananas be?

A: The riper the better. Lots of brown spots or mostly brown skins means sweeter, more banana flavor and a moister cake. If theyre just yellow, bake a little longer or wait till they brown. You can freeze overripe bananas, thaw and mash to measure the 1 1/2 cups.

Q: Can I swap the sour cream for yogurt or leave it out?

A: Plain yogurt (regular or Greek) is a direct swap 1 for 1 and works great. Sour cream gives a tad more tang and richness but yogurt keeps the moisture. If using very thick Greek yogurt you might stir in a tablespoon of milk to loosen it. Leaving it out will make the cake less tender, so dont omit unless you have to.

Q: My cake came out dense or sank in the middle, what went wrong?

A: Common causes: overmixing the batter after adding flour, too much leavening, underbaking, or opening the oven door too early. Mix just until combined, measure leavening carefully, and bake till a toothpick comes out with a few moist crumbs. Also make sure your oven temp is accurate.

Q: How should I store or freeze the cake, especially with the cream cheese frosting?

A: Unfrosted sheet cake keeps at room temp for 1 to 2 days in an airtight container, or in the fridge up to 4 days. Once frosted with cream cheese frosting keep it refrigerated and use within 3 to 5 days. To freeze, wrap unfrosted cooled cake tightly and freeze up to 3 months. Thaw overnight in the fridge, then frost.

Q: My cream cheese frosting is too runny or too sweet. How do I fix it?

A: If its too runny chill it 20 to 30 minutes then beat again, or add more sifted powdered sugar a little at a time till it firms. If its too sweet add a tiny pinch of salt or a squeeze of lemon to balance the sugar. For spreadable but not drippy frosting chill the frosted cake a bit before serving.

Banana Bread Sheet Cake Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour, use same amount (1 to 1). It will be a bit nuttier and slightly denser, but still moist. Or use a gluten free all purpose blend 1 to 1, just check it includes xanthan gum or add about 1/4 teaspoon xanthan gum per cup.
Granulated sugar: use coconut sugar 1 to 1 for a caramel note, tastes darker but bakes the same. If you want liquid sweetener try maple syrup or honey, use about 3/4 cup syrup for each 1 cup sugar and reduce other liquids by 3 tablespoons and lower oven temp by 25 degrees F, the cake will brown faster so keep an eye on it.
Vegetable oil: replace with melted unsalted butter 1 to 1 for richer flavor, or swap half the oil for applesauce to cut fat (use 1/2 cup applesauce plus 1/4 cup oil instead of full 1/2 cup oil) to keep texture close to original.
Eggs: make flax eggs for a vegan option, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let sit 5 minutes until gelled. Or use 1/4 cup unsweetened applesauce per egg for moisture, the crumb will be a touch more dense.

Pro Tips

– Make the bananas count. Use very ripe bananas with lots of brown spots for the best flavor, and mash them but don’t turn them into a watery puree. If your bananas arent sweet enough, add a tablespoon or two of brown sugar to boost flavor without changing texture.

– Be gentle with the flour and mixing. Spoon and level your flour instead of scooping, and fold the dry mix into the wet just until most streaks are gone, stop there. Overmixing = dense, gummy cake, so use a rubber spatula and walk away when it looks almost done.

– Watch the bake not the clock. Start checking a few minutes early, insert a toothpick and pull it out, a few moist crumbs is perfect, wet batter is not. If the top browns too fast tent with foil, and if you use a glass pan check sooner or lower the oven temp a bit.

– Frosting and finish hacks. Beat the cream cheese and butter very smooth before adding powdered sugar, sift the sugar and start with less then add to taste so it isnt too sweet or too stiff. If the frosting gets too soft chill it briefly then re-whip, and toast the nuts for more flavor and crunch before sprinkling on top.

Banana Bread Sheet Cake Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Banana Bread Cake baked in a 9×13 pan that uses a browned butter shortcut and a surprising step that keeps it from sinking.

Servings

servings

Calories

655

kcal

Equipment: 1. 9×13 inch baking pan plus parchment paper (or just grease it, your call)
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Electric hand mixer or a good sturdy whisk if you wanna do it by hand
4. Measuring cups and spoons (for flour, sugars, liquids and spices)
5. Rubber spatula for folding and scraping the bowl clean
6. Potato masher or fork to mash the bananas
7. Fine mesh sieve or sifter for the powdered sugar and flour if you want no lumps
8. Wire cooling rack and a long knife for chopping nuts and slicing the cake
9. Toothpick or cake tester to check doneness

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 large eggs, room temp
1 1/2 cups mashed ripe bananas, about 4 medium
1/2 cup sour cream or plain yogurt
2 teaspoons vanilla extract
1/2 cup chopped walnuts or pecans, optional
8 ounces cream cheese, softened for frosting
1/4 cup unsalted butter, softened for frosting
2 to 3 cups powdered sugar, sifted for frosting
1 teaspoon vanilla extract for frosting
pinch of salt for frosting

Directions

Preheat oven to 350°F and grease a 9×13 inch baking pan, line with parchment if you want easier removal later. Make sure eggs, butter and cream cheese are at room temp so everything mixes smooth.
Whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 teaspoon ground cinnamon in a bowl, set aside.
In a large bowl cream 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup softened unsalted butter and 1/2 cup vegetable oil until lighter in color and fairly smooth, then beat in 2 large eggs one at a time.
Stir in 1 1/2 cups mashed ripe bananas, 1/2 cup sour cream or plain yogurt and 2 teaspoons vanilla extract until combined, scraping the bowl so nothing is left behind.
Fold the dry ingredients into the wet just until no streaks of flour remain, dont overmix, then gently fold in 1/2 cup chopped walnuts or pecans if using.
Pour batter into prepared pan, smooth the top and bake 25 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
While the cake cools, make the frosting by beating 8 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth; add 1 teaspoon vanilla extract and a pinch of salt.
Gradually add 2 to 3 cups sifted powdered sugar and beat until fluffy, tasting as you go to get the sweetness and thickness you like. If frosting is too stiff add a teaspoon or two of milk to loosen it.
When cake is completely cool spread the cream cheese frosting evenly, sprinkle reserved chopped nuts on top if you want, then chill briefly so the frosting sets before slicing.
Slice and store leftovers in an airtight container in the fridge for up to 4 to 5 days, or freeze slices for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.