Banana Sheet Cake with Chocolate Glaze

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.

Spreading chocolate glaze with an offset spatula on banana sheet 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.

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

A 9 x 13 pan with banana cake topped with a smooth chocolate glaze and chopped walnuts

How to make banana sheet cake with chocolate frosting? (with step-by-step photos):

  1. 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.

A side view of a slice of soft banana cake topped with chocolate frosting and walnuts

Frequently asked questions

What is the difference between banana cake and banana bread?

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.

Why is my banana cake dense?

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.

What pan can I use for banana sheet cake?

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.

How many calories per serving?

327 calories in one serving of banana sheet cake

How many bananas make a cup?

2 large or 3 medium mashed bananas make one cup

More Cake recipes:

Black Forest Mug Cake

Mango Mug Cake

Zucchini Cardamom Cupcakes 

Kulfi Ice Cream Cake Recipe

Rasmalai Tres Leches Cake

Orange Walnut Cake

Strawberry Velvet Cupcakes

or more sweet recipes

Yield: 15 Servings

Banana Sheet Cake with Chocolate Glaze

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.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

Banana Cake

Chocolate Glaze

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:

1

Amount 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

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *