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.
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.
Easy Banana Cake – Why We Love It
So many great things about this banana cake recipe.
- The combination of brown sugar and granulated sugar. When is that not good, right?
- Overly ripe bananas give it that moist texture and awesome naturally sweet banana flavor.
- Mini chocolate chips sprinkled throughout, so you get a little chocolate in every bite. Plus, aren’t mini chips just the cutest?
- It’s light enough to eat with a fork, but dense enough to hold and eat with your hands.
- The portability! Sheet pan cakes are just the best – you don’t need to worry about them being unbalanced or falling over. They’re perfect for any luncheon or potluck.
- Freezer friendly, so you can save some for later…if you’re lucky enough to have leftovers.
- It’s just plain easy and delicious.
Banana Cake Recipe
Here’s what you’ll need to this easy banana cake:
(Scroll below to the printable recipe card for details and measurements.)
- Bananas: The riper the better in baked goods, for natural sweetness. Tons of black spots are a good thing!
- Flour: Just simple all-purpose flour.
- Baking soda: This is the leavening agent that will help the cake rise.
- Brown sugar: Light or dark, depending on your preference.
- Granulated sugar: For sweetness.
- Unsalted butter: We prefer unsalted butter to control the saltiness. It needs to be softened, not cold or melted.
- Eggs: Acts as a binder and holds everything together.
- Vanilla: For added flavor.
- Salt: For taste
- Mini chocolate chips: Because chocolate! We love mini chocolate chips speckled throughout. Regular size can be used if that’s all you have.
How to Make Sheet Pan Banana Cake
Nothing complicated here! This sheet pan cake is so easy to make. Here’s a brief summary:
(Don’t miss the detailed printable recipe card and video below.)
- Beat the butter and both sugars together until creamy. Then add in eggs, vanilla, and mashed banana until combined.
- Add in the dry ingredients until just combined (don’t over-mix.) Then stir in the 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 until golden and a tester in the center comes out with just a few moist crumbs.
- Let cool, cut into squares, and enjoy!
Tips for Success
- Use overly ripe bananas: While you might not like to eat black bananas on their own, they’re ideal for baking. They add the best natural sweetness to this cake.
- 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.
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. (We 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 Sheet Pan Cakes:
Sheet Pan Banana Cake
- 1 cup unsalted butter , softened
- 1 1/4 cups packed brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon vanilla
- 2 large eggs
- 1 1/3 cups mashed very ripe banana (about 3 medium)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups mini semisweet chocolate chips , divided
- 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.