Banana Sheet Cake

Banana Sheet Cake is like banana bread in cake form, soft, moist and full of sweet banana flavor. Sour cream keeps it tender, while walnuts add a satisfying crunch. The brown butter frosting gives it a rich, nutty sweetness that makes every bite irresistible. It’s the perfect way to turn ripe bananas into an easy, crowd-pleasing dessert that feels bakery special.

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Why You’ll Love This Banana Sheet Cake

This Banana Sheet Cake is everything a banana lover dreams of. It’s soft, tender and filled with rich banana flavor in every bite. The sour cream keeps it unbelievably moist, while a touch of cinnamon and walnuts adds just enough warmth and texture to make it feel special.

It is also wonderfully simple to make. There is no fancy equipment or tricky technique required. You just mix, bake and frost. It’s the banana cake I grew up on, the one that made the whole kitchen smell warm and comforting. The best part is that if you have a few overripe bananas sitting on the counter, this cake turns them into an impressive dessert. It feels special without being overly complicated.

Brown Butter Frosting Makes It Irresistible

The browned butter frosting is where the magic happens. As the butter browns, it takes on a nutty, caramel-like flavor that pairs beautifully with the sweetness of the bananas. It is rich, smooth and just a little indulgent. This is the kind of frosting that makes people close their eyes after the first bite.

Ingredients Needed

Banana Cake Ingredients

• Ripe Bananas– The riper the bananas, the better the flavor. Deeply speckled peels means natural sweetness and rich banana aroma, which gives the cake its signature taste.
• Sour Cream– Adds moisture and a hint of tang that balances the sweetness. It also tenderizes the crumb, helping the cake stay soft for days.
• Vegetable Oil– Keeps the cake extra moist and light. Unlike butter, oil stays liquid at room temperature, so the texture remains tender even after cooling.
• Granulated Sugar– Sweetens the cake and helps it brown beautifully. It also locks in moisture for that melt-in-your-mouth texture.
• Eggs– Provide structure and stability while giving the cake a rich, cohesive texture. Make sure they’re at room temperature so they blend evenly.
• Vanilla Extract– Adds warmth and rounds out the banana flavor with a soft, comforting sweetness. Use pure vanilla for the best taste.
• All-purpose Flour– The base that holds everything together. It gives the cake structure without making it dense, especially when gently mixed.
• Baking Soda– Reacts with the acidity in the sour cream to help the cake rise.
• Salt-Enhances every flavor. A small amount makes the sweetness more balanced and the banana flavor more pronounced.
• Cinnamon– Adds a subtle warmth that deepens the flavor without overpowering the bananas.
• Walnuts– Adds texture and a hint of nutty flavor. For an extra layer of richness, toast them before adding to the batter. Spread the walnuts on a baking sheet and bake at 350℉ for 7 to 9. minutes, stirring once or twice, until they smell fragrant and turn lightly golden.

Browned Butter Frosting Ingredients

• Unsalted Butter– The star of the show. As it browns, the milk solids caramelize, creating a nutty, toffee-like flavor that gives the frosting its signature depth. Stir frequently while it cooks. Once it turns golden and smells fragrant, it’s ready.
• Powdered Sugar– Sweetens and thickens the frosting, giving it a silky, spreadable texture. Sifting before mixing helps prevent lumps and keeps the frosting smooth.
• Vanilla Extract– Adds warmth and rounds out the sweetness with subtle aromatic flavor. It ties the browned butter and sugar together beautifully.
• Milk or Half and Half– Thins the frosting to the perfect consistency. Start with a little and add more as needed until it’s smooth and easy to spread. Whole milk or half and half gives a richer result, but any milk will work. Heavy whipping cream works well also.

How To Make Banana Sheet Cake

1. Mix the wet ingredients. Combine the sugar, sour cream, oil and eggs until smooth and slightly pale.
2. Add the bananas and vanilla. Once mashed, the bananas blend into the batter easily, adding natural sweetness and that irresistible flavor.
3. Combine the dry ingredients. Whisk together the flour, baking soda, salt and cinnamon so the leavening is evenly distributed. Then, gently fold it into the wet mixture.
4. Fold in the walnuts. They add texture and a subtle nutty flavor that complements the bananas beautifully.
5. Bake until golden. Spread the batter in a 9×13-inch prepared pan and bake until the top turns golden and a toothpick inserted in the center comes out clean.
6. Cool completely. This step matters. A cool cake means the frosting will glide on smoothly and stay creamy instead of melting.
7. Finish with Browned Butter Frosting. Melt unsalted butter in a saucepan over medium heat. As it cooks, the butter will foam and then the milk solids will begin to turn golden brown. Stir often and watch closely. When the butter smells nutty and looks amber in color, pour it immediately into a mixing bowl to stop the cooking. Add the remaining ingredients and whisk until the frosting is silky and spreadable.

Tips For The Best Banana Cake

• Use Very Ripe Bananas– The more spotted and dark the peel, the sweeter and more flavorful the cake will be. Overripe bananas mash easily and blend smoothly into the batter, giving the cake its signature moist texture.
• Mash Well, But Not Too Much– A few small lumps are fine and actually add a little texture.
• Measure Carefully– Too much flour can make the cake dry. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag or container.
• Mix Just Until Combined– Once the flour is added, stir gently. Over mixing develops gluten and can make the cake tough instead of tender.
• Don’t Skip the Sour Cream– This is the secret to an incredibly moist banana cake. It add richness and helps the cake stay soft for days.
• Brown the Butter With Care– Watch it closely as it cooks. When the butter turns amber and smells nutty, pour it immediately into a bowl to stop the cooking. That nutty aroma is what gives the frosting its toffee-like flavor.

Storing and Serving Banana Sheet Cake

This cake stays soft and moist for days, making it a great make-ahead dessert. If topped with Browned Butter Frosting, it can be stored covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

If you use cream cheese frosting instead, keep the cake refrigerated to ensure food safety. Let chilled slices sit at room temperature for about 30 minutes before serving so the texture softens and the flavors shine.

Banana Cake also freezes beautifully for up to 2 months. Once the frosting has firmed up in the refrigerator, wrap individual slices tightly in plastic wrap and place them in an airtight container. Thaw overnight in the refrigerator, then let the slices come to room temperature before serving.

Fun Variations

This Banana Sheet Cake is delicious as is, but it’s also easy to customize. Try one of these fun twists to tailor it to your personal taste preferences.

• Chocolate Chip Banana Cake– Fold 3/4 cup of chocolate chips into the batter before baking for a rich banana and chocolate combination everyone loves.
• Nutty Twist– Swap the walnuts for chopped pecan, almonds or hazelnuts. Toast the nuts first for even deeper flavor and extra crunch.
• Warm Spice Cake– Add a pinch of nutmeg or allspice along with the cinnamon for a cozier, spiced flavor that feels perfect for fall baking.
• Cream Cheese Frosting– For a tangy twist replace the Browned Butter Frosting with the cream cheese frosting from this recipe.
• Peanut Butter Frosting– Combine 1/2 cup creamy peanut butter, 1/4 cup butter, 1 teaspoon vanilla, 1 1/2 cups powdered sugar and 2 to 3 tablespoons milk until smooth. The peanut butter adds a nostalgic, sweet-salty flavor that pairs perfectly with banana.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes Banana Sheet Cake can easily be made ahead of time. Bake the cake a day in advance, let it cool completely and cover it tightly at room temperature. Frost it the next day for the best texture. You can also make the brown butter frosting ahead by storing it in an airtight container and bringing it to room temperature before spreading.

How ripe should the bananas be for this recipe?

Choose very ripe bananas with deep brown spots and a soft texture. The riper they are, the sweeter and more flavorful your cake will be.

Can I use frozen bananas for this cake?

Yes, you can use frozen bananas for this cake. Thaw them completely and drain off any excess liquid before mashing. Frozen bananas often create an even more moist and flavorful cake since the freezing process breaks down their fibers and concentrates the sweetness. Just make sure they’re fully ripe before freezing for the best banana flavor.

What’s a good substitute for walnuts?

Pecans add a similar crunch and buttery flavor, while shredded coconut, chocolate chips or even toffee bits create a fun twist. For a completely nut-free option, simply leave them out. The cake will still be moist, tender and full of banana flavor.

Could this recipe work in other pan sizes?

This banana cake can be baked in a few different pans. It works beautifully in two 8-inch round pans for a layered cake or a 9×9-inch square pan for a slightly thicker version. The round pans will bake a little faster since the batter is spread thinner, so start checking for doneness about 5 minutes early. The 9×9 pan may need a few extra minutes. No matter the pan, the cake is ready when a toothpick inserted in the center comes out clean.

What is the best way to tell when Banana Cake is done baking?

The best way to tell if a cake is done baking is by both sight and touch. The top of the cake should be golden brown and spring back lightly when touched in the center. A toothpick or cake tester inserted into the middle should come out clean or with just a few moist crumbs, not wet batter. You’ll also notice the edges start to pull slightly away from the sides of the pan. These simple cues ensure your cake stays perfectly moist without over baking.

Can I freeze Banana Sheet Cake?

Yes, banana cake can be frozen for later. For the best results, chill the frosted cake first so the frosting firms up. Once firm, wrap individual slices in plastic wrap and then place in an airtight container before freezing. When ready to enjoy, thaw the slices in the refrigerator overnight.