This Banana Sheet Cake with Chocolate Ganache is irresistibly soft, fluffy, and the perfect crowd-pleaser! Easy to make, with a rich, decadent, and shiny chocolate ganache is absolutely delicious!
If you are looking for more banana cake recipes, then try my air fryer banana cake or banana walnut cake recipe next!
👉 This banana sheet cake recipe has been a family favorite since I first shared the recipe in 2020. It was updated with new photos and step-by-step instructions in March 2025!
Sheet cakes are perfect for feeding a crowd or bringing to a potluck, with none of the hassle of decorating a layered cake. They’re simple to make, easy to transport, and ideal for picnics or parties. A no-fuss, crowd-pleasing dessert every time!
As with all our banana recipes, start with ripe bananas for the fullest banana flavor. I also use buttermilk to keep the cake moist and tender.
The chocolate ganache is similar to the decadent ganache I used in the butter cookies, but without the Nutella!
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Reasons to love it
Texture: The banana sheet cake is incredibly soft and fluffy, while the silky chocolate ganache sets to perfection!
Perfect for a crowd: Ideal for BBQs, pot lucks, get together, parties.
Quick and easy: The cake is easy to make and comes together in under 10 minutes.
How to make banana sheet cake?
👩🍳 Ripe mashed bananas add sweetness, flavor, and moisture— the riper, the better!
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Best pan for sheet cakes
I used a 9x13-inch rectangular glass baking pan, which makes a quarter-sheet cake. It serves 15 to 18 people, depending on how big or small you cut the slices—ideal for small gatherings, parties, or family get-togethers! You can also use a metal baking pan, but I prefer the glass Pyrex dish because it often comes with a lid, making it perfect for storing or transporting.
If you're baking for a small crowd or just for your family, simply halve the recipe and use an 8x8-inch square baking pan.
For larger gatherings or church events, a half-sheet pan (18 x 13 inches) or a full-sheet pan works perfectly. Just be sure to adjust the recipe accordingly for the size of the pan!
How to ripen bananas fast?
If your bananas aren't ripe enough for the banana sheet cake, try any of these tricks to speed up the ripening process. Just be sure to let them cool completely before using.
Oven method: Place unpeeled bananas on a baking sheet and bake at 300°F for 10 to 15 minutes, until soft and blackened.
Microwave method: Pierce the unpeeled banana with a fork and microwave in 30-second intervals, checking each time until it softens.
Air fryer method: Place the whole unpeeled bananas in the air fryer basket and air fry at 325°F for 8 to 10 minutes, or until blackened and soft, flipping halfway through.
Any of these methods will quickly ripen bananas in a pinch. The heat accelerates the process, turning the skin brown and softening the fruit inside.
Storage
For the best texture and consistency, serve the cake at room temperature. Store it covered at room temperature for 2 to 3 days, or refrigerate it for up to a week. Be sure to let it sit out for at least 3 hours before serving.
Make ahead instructions
The banana sheet cake and chocolate ganache can be made ahead of time and frosted just before serving.
Cake: You can bake the banana sheet cake, cool completely, cover the pan tightly and refrigerate for up to 4 days or freeze for up to 2 months. Leave it on the kitchen counter overnight to completely come to room temperature.
Ganache: Prepare the chocolate ganache, let it cool to room temperature, then cover and refrigerate for up to 3 days. Before using, allow it to sit at room temperature for several hours. Keep in mind, the ganache will become soft and spreadable after refrigeration, rather than its silky, pourable consistency.
Recipe tips
- Butter - Leave butter at room temperature for several hours or overnight).
- Cream for 3 to 4 minutes - Don't rush the butter and sugar creaming—beat it to a mayo-like consistency to add air and make the cake fluffy.
- Eggs - Leave the eggs at room temperate for at least 30 minutes.
- Bananas — Use well ripened bananas for the best flavor and sweetness.
- Buttermilk - Use sour cream instead.
More ways to use ripe banana
Banana Sheet Cake with Chocolate Ganache
Ingredients
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup mashed banana about 2 very large
- ½ cup buttermilk or use sour cream
- 1 teaspoons vanilla extract
- ½ cup unsalted butter (1 stick) at room temperature
- ¼ cup sugar
- ¼ cup packed light brown sugar
- 2 large eggs room temperature
Chocolate Glaze
- 12 ounces semi sweet chocolate chips
- 1 ¼ cups heavy cream
- 1 tablespoon butter
Instructions
For the cake
- Preheat the oven to 350°F. Spray a 13×9-inch cake pan with cooking spray.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt.
- In a small bowl, whisk together mashed banana, buttermilk and vanilla extract.
- Add the butter and both sugars into a large bowl. Beat using an electric beater on high speed until light and fluffy, about 4 minutes, scraping the sides often.
- Reduce the speed to medium. Add the eggs, one at a time, beating until completely combined before adding the next. Stop and scrape down the bowl occasionally.
- With the mixer on low, add the flour mixture alternating with the banana-buttermilk mixture, just until incorporated.
- Transfer the batter into the prepared baking pan, spread evenly and bake for 35 to 45 minutes or until a wooden pick inserted into the center comes out clean. Place pan on a wire rack and cool completely.
For the ganache
- Place the chocolate chips in a heat proof bowl.
- Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil.
- Immediately pour the cream over the chocolate and allow to stand for a few minutes. Stir until smooth, then let stand at room temperature until the ganache has completely cooled and thickened slightly. 👉 I typically prepare the ganache while the cake is baking, so it’s perfectly set by the time the cake cools.
- Pour the ganache on the top of the cake and spread evenly. Let rest until the ganache sets.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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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.
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