Banana Sheet Cake with Chocolate Ganache

brown chocolate topped banana cake in a glass dish.

Banana Sheet Cake with Chocolate Ganache

This Banana Sheet Cake with Chocolate Ganache is irresistibly soft, fluffy, and the perfect crowd-pleaser! Easy to make, with a rich, decadent chocolate ganache is absolutely delicious!

Course Dessert

Cuisine American

Keyword banana sheet cake, banana sheet cake with chocolate frosting, chocolate banana sheet cake

Prep Time 15

Cook Time 40

Resting time 4

Total Time 4 55

Servings Servings

Calories 346kcal

Author Maria Doss

Equipment

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

Butter - Leave butter at room temperature for several hours or overnight).

Cream for 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.

Nutrition