Banana Sheet Cake with an easy Chocolate Glaze – Soft and fluffy banana cake with sour cream topped with rich, smooth and easy chocolate glaze that is finger licking good! Walnuts add some crunch and texture. This recipe can be easily halved to make a smaller cake.
We’ve made it to Friday!!! A celebration is never complete without a cake, right?
Cakes tend to brighten up any room. As much as I love beautiful layer cakes, I tend to gravitate towards plain cakes like pound cakes, coffee cakes or like this simple glazed cake. It feels luxurious yet doesn’t take hours in decoration <— perfect for a simple dessert or even breakfast (in our home)!
Meet my new favorite cake – Banana Sheet Cake which is –
- Soft
- Decadent
- Easy chocolate glaze
- Perfect for a crowd
- Recipe can be easily halved for a family
- Delicious
This cake is made of a soft, fluffy banana cake with sour cream, topped off with finger licking good chocolate glaze and then walnuts add some crunch——-> So good
How to make banana sheet cake with chocolate frosting? (with step-by-step photos):
- Make Banana Cake
Whisk all dry ingredients together in a bowl. In another bowl, beat butter and brown sugar, until smooth, creamy and light, followed by eggs (one at a time) and the mashed banana and vanilla extract.
Mix in half the dry ingredients, sour cream and then remaining dry ingredients. DO NOT OVER MIX.
Transfer batter into a greased 9 by 13 inch baking pan, spread evenly and smooth top. Bake at 350°F for about 35 minutes. Cool completely.
2. Make chocolate glaze and finish.
Melt semi sweet chocolate, butter and honey in a microwave, until smooth. Pour over cooled cake, spread evenly and sprinkle chopped walnuts to finish.
Tips to ensure soft, fluffy banana sheet cake:
Butter – Leave butter at room temperature for several hours (or overnight). Room temperature butter is very important when making any cake recipe.
Cream for 3 to 4 minutes – Do not rush the butter and sugar creaming process. It needs to be beaten to get an almost mayonnaise consistency.
Eggs and sour cream – It helps when both are left at room temperature at least for 30 minutes.
Do not over mix – As with any baking recipe, it is crucial not to over mix after the addition of flour.
Don’t over bake – Leaving the cake in the oven for longer than needed also tends to dry out the cake. Bake just until you don’t see any wet batter when a tooth pick in inserted in the middle.
Well ripe banana – A mega ripened banana is the key to a chocolate banana sheet cake. It needs to be the kind that you wouldn’t want to eat anymore.
Got over ripe bananas? Check out these recipe ideas: Peanut Butter Banana Yogurt Smoothie, Best Spinach Smoothie, Mini Banana Chocolate Chip Muffins, Banana Cake Recipe for Air Fryer, Almond Flour Banana Muffins, Banana bread from Scratch, Banana date smoothie or Banana mug cake.
More sweet treats with fruits: Mango Kulfi, Baked Mangoes, Orange Cake, Persimmon Bread, Mango Lassi Crepes, Pina Colada Smoothie, Lemon Blueberry Muffins, Air Fryer Baked Apples and Breakfast Cookies.
Frequently asked questions
One of the main differences is the type of pan used – Banana bread is always baked in a loaf pan, whereas banana cakes are made in square, rectangle or round pans.
Being a quick bread, banana bread tend to be more on the denser side when compared to a soft and light banana cake.
Over-mixing the batter, which develops the gluten by mixing too long after the addition of flour, resulting in the cake sinking after removed from the oven.
Banana sheet cake is baked in 9 by 13 inch rectangle baking pan and half the recipe can be made in a 8 by 8 inch square baking pan.
327 calories in one serving of banana sheet cake
2 large or 3 medium mashed bananas make one cup
More Cake recipes:
Banana Sheet Cake with Chocolate Glaze
Banana Sheet Cake with an easy Chocolate Glaze - Soft, moist banana cake with sour cream topped with rich, smooth and easy chocolate glaze that is finger licking good! Walnuts add some crunch and texture. This recipe can be easily halved to make a smaller cake.
Ingredients
Banana Cake
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1 cup golden brown sugar (packed)
- 2 eggs, large, room temperature
- 1 cup mashed ripe bananas (about 2 large)
- 1 and 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
Chocolate Glaze
- 6 ounces semi sweet chocolate
- 4 tablespoons butter
- 2 tablespoons honey
Addition ingredients (optional)
Equipments used
Instructions
Banana Cake
1. Pre heat oven to 350° F and grease a 9 X 13 inch baking pan with non-stick cooking spray and set aside.
2. Add flour, baking soda, baking powder and salt in a medium bowl and whisk well. Set aside.
3. Into a another large bowl, add butter and brown sugar, beat with a hand held electric beater (on high speed), until smooth and creamy (3 to 4 minutes). You want the consistency of mayonnaise.
4. Add eggs one at a time, beating well after each addition.
5. Add mashed bananas and vanilla extract, beat well until combined (the mixture might look slightly curdled, don't worry).
6. Add half the flour mixture, beat on low speed, just until combined. Beat in sour cream and the remaining flour mixture, just until everything is combined well. (DON'T OVER MIX)
7. Transfer batter into the prepared pan, spread evenly, smooth top and bake for 32 to 40 minutes, until a toothpick inserted in the middle comes clean.
8. Place pan on a wire rack and let cool completely.
Chocolate Glaze
1. Add chopped semi sweet chocolate, butter and honey into a medium microwavable bowl, microwave for 40-60 seconds (stirring every 20 seconds), until it is smooth and melted.
Finish
Pour glaze over the cake, spread evenly and sprinkle chopped walnuts on top.
(Refer notes for measurements to make a smaller cake)
Notes
Butter – Leave butter at room temperature for several hours (or overnight). Room temperature butter is very important when making any cake recipe.
Cream for 3 to 4 minutes – Do not rush the butter and sugar creaming process. It needs to beaten to get an almost mayonnaise consistency.
Eggs and sour cream – It helps when both are left at room temperature at least for 30 minutes.
Do not over mix – As with any baking recipe, it is crucial not to over mix after the addition of flour.
Don’t over bake – Leaving the cake in the oven for longer than needed also tends to dry out the cake. Bake just until you don’t see any wet batter when a tooth pick in inserted in the middle.
Well ripe banana – A mega ripened banana is the key to a chocolate banana sheet cake. It needs to be the kind that you wouldn’t want to eat anymore.
Sour cream - Leave the sour cream out of the fridge for about 30 minutes if possible.
Chocolate - Semi sweet chocolate chunks or chocolate chips may be used.
To make half the recipe -
Banana cake:
1 cup all purpose flour
1/4 + 1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup golden brown sugar, packed
1 egg, room temperature
1/2 cup mashed banana, about 1 large
1/2 teaspoon vanilla extract
1/4 cup sour cream
Chocolate glaze
3 ounces semi sweet chocolate
2 tablespoons butter
1 tablespoon honey
Make cake as per the recipe instructions and bake in a greased 8 x 8 inch square baking pan.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 157mgCarbohydrates: 38gFiber: 2gSugar: 22gProtein: 4g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
The chocolate glaze recipe is from www.joyofbaking.com
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