Banana Sheet Cake
A moist and flavorful banana sheet cake with a tender crumb, perfect for using ripe bananas. Its rich buttery base combined with the sweetness of bananas makes it a delightful treat for dessert, snack, or brunch. Optional walnuts add a pleasant crunch, making it versatile and crowd-pleasing.
Ingredients
Instructions
- Bring 2 sticks of butter and 1/2 cup of water to a boil.
- Add 2 cups of sugar, 2 cups of flour, 1/2 teaspoon of soda, 1/4 cup of sour milk, and 1 cup of mashed banana to the mixture.
- Mix well until all ingredients are combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F for 20 minutes.
- Cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider browning the butter before boiling it with water. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Adding walnuts gives a delightful crunch, but you can omit them for a nut-free version. Ensure your bananas are fully ripe for the best sweetness.
Serving Suggestions
This banana sheet cake is delicious on its own, but you can enhance it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Baked Pears Dessert for a delightful contrast of flavors. For a fun twist, try frosting it with cream cheese frosting or serving it alongside Kind Peanut Butter Cookies.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Sheet Cake contains roughly 541 calories, with 12g protein, 91g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (25% of the Daily Value), protein (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 484mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw and drain any excess liquid before mashing them. Frozen bananas are often sweeter and more flavorful, making them a great option for this cake.
How can I make this cake vegan?
To make a vegan version of this banana sheet cake, substitute the butter with a plant-based margarine and use a non-dairy milk mixed with vinegar in place of sour milk. Ensure any add-ins, like nuts, are also vegan-friendly.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or using too much flour. Be sure to measure flour correctly by spooning it into the measuring cup and leveling it off. Mixing just until combined will also help keep it light and fluffy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).