Sheet Pan Banana Cake
Updated
Updated
This sheet pan Banana Cake is the best combination of a cake, banana bread, and chocolate chip cookies all rolled into one! Great for breakfast, brunch, or dessert with a glass of milk or cup of coffee.
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I’m at it again with the bananas. Because I always have overly ripe bananas! Don’t we all? This sheet pan Banana Cake was originally healthy banana bars, but after tweaking that recipe THREE times and none of us liking any of them, I made cake instead. Cake tells you no lies. It’s basically a cross between chocolate chip cookies, a cake, and banana bread. So, naturally it’s awesome.
Helpful Tips
- Use overly ripe bananas: While you might not like to eat black bananas on their own, they’re ideal for baking. The riper the better in baked goods, for natural sweetness. Tons of black spots are a good thing!
- Spoon and level the flour: When measuring the flour, make sure to spoon and level, not scoop. Too much flour could result in a dry cake.
- Use an 17×11 rimmed baking sheet: This recipe has been tested using a 17×11 rimmed baking sheet, so stick with that for best results.
- Don’t over-mix-or over-bake: Be careful not to over-mix the batter or the cake will be too dense. Over-baking will make it dry.
Sheet Pan Banana Cake
Ingredients
- 1 cup unsalted butter, softened
- 1¼ cups packed brown sugar
- ¾ cup granulated sugar
- 1 tablespoon vanilla
- 2 large eggs
- 1⅓ cups mashed very ripe banana, about 3 medium
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1¼ cups mini or regular semisweet chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Coat a 17×11 baking sheet with nonstick cooking spray.
- In a large bowl, beat the butter and both sugars together until combined and creamy. Add in the vanilla, eggs, and mashed banana; combine until fully incorporated.
- Beat in the flour, baking soda, and salt until just combined. Mix in 1 cup of the chocolate chips.
- Spread batter evenly onto the prepared baking sheet; sprinkle with the remaining 1/4 cup chocolate chips.
- Bake for 18-22 minutes until golden brown and a tester in the center comes out with just a few moist crumbs.
- (If you find the top of the cake is browning too quickly in the oven, loosely tent it with aluminum foil.)
- Let cool and cut into squares.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
How to Make Sheet Pan Banana Cake
- Beat 1 cup softened unsalted butter with 1¼ cups packed brown sugar and ¾ cup granulated sugar until creamy. Then add 2 large eggs, 1 Tbsp vanilla, and 1⅓ cups overly ripe mashed banana until combined.
- Add in 2¾ cup spooned and leveled all-purpose flour, 1 tsp baking soda, and 1 tsp coarse salt until just combined (don’t over-mix.) Then stir in 1¼ chocolate chips.
- Spread batter evenly onto a 17×11 rimmed baking sheet that’s been coated with nonstick spray. Sprinkle with more chocolate chips.
- Baked at 350F until golden and a tester in the center comes out with just a few moist crumbs.
- Let cool, cut into squares, and enjoy!
Serving Suggestions
This banana cake is light enough to eat with a fork, but dense enough to hold and eat with your hands. And I love the portability of sheet pan cakes and this banana cake is no different – you don’t need to worry about it being unbalanced or falling over. It’s perfect for any luncheon or potluck.
How to Store
This cake will keep on the counter, covered tightly, for up to 3 days or in the refrigerator for 5 days. To freeze, make sure it’s cooled completely, then transfer to a freezer-safe container or ziploc bag for up to 2 months. (I like to cut into portions before freezing, so we can take out whatever we want at a time.) Thaw overnight in the refrigerator and then bring to room temperature before serving.
More Banana Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook,Instagram,Pinterest, and YouTube!
I made this once and I will make it a hundred times more. It tastes good on the first day and almost a week later stored in an airtight container.
Just wondering if you can make this in a baking pan instead of a baking sheet…?
Hi Cecilia – Your dough will be thicker in depth since the pan is smaller, and therefore will need to cook longer for the center to be done, and possibly dry out. But you can try it. Maybe test after every 5 minutes? This recipe was purposefully tried and tested for a sheet pan, so I can’t say for sure what the results will be.
Delicious and easy! This was a fun alternative to banana bread…and of course my kids loved that they were having cake for breakfast. LOL.
I was a bit hesitant to make this but so glad I did-it’s very tasty!!! Can’t wait to try out some of your other recipes!
This was such a hit with the nurses in the break room. Even some obtaining 3 servings. This recipe will give you Soo much love and a reputation of a good baker. Make it and you won’t regret it.
A wonderful recipe!!! I’m so glad I made it!!
I have a child who has severe anaphylactic egg allergies. Can I use flax meal egg instead, and if so, how much would I need?
Thanks so much.
Seth
Seattle, WA
Hi Seth! Hm. I’m not familiar with that product, so unfortunately I can’t vouch for the results without further recipe testing. When you make regular pancakes or cake, do you usually sub in flax meal egg? If you’ve had success, you could try it! Both my kids have a peanut allergy, so I know the allergy struggle. My heart goes out to you!
I make this recipe every time exactly the same with no eggs and the banana works great as a binder it wakes an excellent fluffy cake like version
I made this cake following the recipe exactly. It is a hit! My whole family loves it and the kids are asking to have it for breakfast! The description is perfect- a perfect blend of cake, banana bread and chocolate chip cookie! Only difference I noticed is that I had to bake for 30 minutes, not 20. But it turned out awesome!
Definitely a cake! Delicious! I’ve made it with all the sugar, 3/4 cup less sugar and an extra banana, and with just 1/3 less sugar and each cake came out well. It all depends on your sweet tooth. I preferred it with 1/3 cup less sugar, but the original recipe is very good!!
This recipe turned out great! Next time I will try it with half as much as sugar in case it works well for me that way too.
I just got back from the store. I went there specifically to get mini chocolate chips so that I can make this TONIGHT! Oh my goodness, I am so excited.
Yay!
Loved this recipe! Served it for a ladies brunch. Not a spec left.
HI! I’m a visitor from the Philippines. Can this be baked in a 9 x 13 pan? Thanks in advance for replying…
Hi Ellen – if you’re using a 9 x 13 inch pan, your dough will be thicker in depth since the pan is smaller, and therefore will need to cook longer for the center to be done, and possibly dry out. But you can try it! Maybe test after every 5 minutes? This recipe was purposefully tried and tested for a sheet pan, so I can’t say for sure what the results will be. Good luck!
It turned out yummy just modified a bit only used 2 bananas , 1/4c of sugar, and 1/4 tsp of salt . It has a soft cookie texture and still was plenty sweet and had strong banana flavor. Great recipe :)
That was seriously delicious!