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Banana Sheet Cake with Chocolate Glaze

Fluffy Banana Sheet Cake with Chocolate Glaze – Soft and fluffy cake with sour cream topped with rich, smooth and easy glaze that is finger licking good!

If you love baking with bananas, then check out this Mini Banana Chocolate Chip Muffins, Banana Cake Recipe for Air Fryer, Almond Flour Muffins, Banana bread from Scratch or Banana mug cake.

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Spreading chocolate glaze with an offset spatula on banana sheet cake

Banana Sheet Cake

Don’t you love sheet cakes? They’re so easy to make, great to travel and are perfect for large gatherings, potlucks, tailgates since they serve a crowd. It’s the perfect recipe to use when there are brown fruits on the kitchen counter.

I tend to gravitate towards plain cakes like pound, coffee or this simple glazed cake. It feels luxurious yet doesn’t take hours to decorate <— perfect for a simple dessert or even breakfast (in our home)!

This recipe is made of a soft, fluffy gateau with sour cream, topped off with finger licking good chocolate glaze and then walnuts add some crunch——-> So good!

Why this recipe works:

  1. Smaller sheet pan – This is baked in a 9 by 13 inch pan instead of larger one, so it is perfect for feeding a smaller crowd.
  2. Stays good for days – It stays moist for days, when stored in a tightly sealed pan on the counter.
  3. Great for travel – So it’s my go-to dessert for picnics, parties and potlucks, since it can be baked and served from the pan.
  4. Simple and sweet – It’s perfect when you want to indulge but not a lavish dessert.

What is the difference between cake and bread?

One of the main differences is the type of pan used – Bread is always baked in a loaf pan, whereas the latter are made in square, rectangle or round pans.
Quick breads tend to be more on the denser side when compared to a soft and light sheet gateau.

Why is my cake dense?

Over-mixing the batter, which develops the gluten by mixing too long after the addition of flour, resulting in it sinking after removed from the oven.

What pan can I use?

It is baked in a 9 by 13 inch rectangle baking pan and half the recipe can be made in a 8 by 8 inch square baking pan.

PRO TIPS FOR SUCCESS

  • Butter – Leave butter at room temperature for several hours (or overnight). Room temperature butter is very important when making any baked 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 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 fruit is the key to a tasty baked good. It needs to be the kind that you wouldn’t want to eat anymore.
  • Cool completely before glazing: If the bars are still warm, you might end up lifting part of the cake off as you spread and making holes in the top.
  • Travel: To bring to a party, cut them at home but keep them in the pan. Stick toothpicks at regular intervals into the top of the frosting, then drape plastic wrap lightly over the toothpicks to prevent the plastic from sticking to the glaze.
A 9 x 13 pan with banana cake topped with a smooth chocolate glaze and chopped walnuts

How to make?

  1. Make Batter – 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 fruit and vanilla extract.
  2. Mix in half the dry ingredients, sour cream and then remaining dry ingredients. DO NOT OVER MIX.
  3. Bake – 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.
  4. Chocolate glaze – Melt semi sweet chocolate, butter and honey in a microwave, until smooth. Pour over cooled pastry, spread evenly and sprinkle chopped walnuts to finish.

How long does it last? 

It will last 5 days when stored in an airtight container in the refrigerator.

Can I Freeze? 

Yes! Once cooled, it can be frozen (without glaze) for up to 1 month. Wrap securely with plastic wrap to prevent freezer burn. Leave at room temperature, until thawed completely. Glaze and serve!

Got over ripe bananas? Check out these recipe ideas: Peanut Butter Banana Yogurt Smoothie, Best Spinach Smoothie.

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

FREQUENTLY ASKED QUESTIONS

How many calories per serving?

327 calories in one serving.

How many bananas make a cup?

2 large or 3 medium mashed fruits make one cup.

Can I add nuts or chocolate chips

Yes, 1 cup chopped nuts or chocolate chips may be added to the cake batter before transferring it to the cake pan.

More Simple Cake recipes to try:

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Banana Sheet Cake with Chocolate Glaze

Banana Sheet Cake with Chocolate Glaze

Yield: 15 Servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Fluffy Banana Sheet Cake with Chocolate Glaze - Soft and fluffy cake with sour cream topped with rich, smooth and easy glaze that is finger licking good!

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.

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The chocolate glaze recipe is from www.joyofbaking.com

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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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