Banana Coffee Sheet Cake- A cross between banana bread and cinnamon coffee cake dusted with a generous amount of powder sugar. Very moist banana cake base, and a crunchy cinnamon topping.
If you are needing a dessert that isn’t quite fall, but definitely will give you major comfort vibes, then you need this Banana Coffee Sheet Cake. Made with fresh ripped bananas, butter, and then topped with a cinnamon streusel topping. I used a sheet pan to make this cake incredible to whip up for any occasion.
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Why this recipes works
- Easy to make-If you’re new to making a layer cake, this is a great cake to start with. There aren’t too many elements and the elements that are present are easy to make!
- Strong banana base-This cake has a delicious banana bread taste that comes from mashed up fresh bananas mixed with a tiny bit of banana extract. These cake layers scream BANANA
- The perfect dessert for any occasion-Whether this is a dessert for a special family get together, or just a week night treat, your family and friends will love this in their lives.
- Crunchy Top- the top is made from butter, brown sugar flour, and salt. It helps give the cookie the crunch that it needs.
- Easy to make- This cake is so easy to make. It can be made by any level of baker!
- No decorating needed- Because this is made as a sheet cake, there is no decorating needed!
Ingredients you will need
Here are some of the ingredients that you will need, for the full list, check out the recipe card below.
- Unsalted butter-This recipe uses a lot of butter. In fact, each element of this cake has butter in it. When making the cake layers, make sure to pull your butter out ahead of time, so it is at room temperature when you use it. This is so important!!
- Ripened banana-It really isn’t a huge deal if your bananas aren’t fully ripened, but it will make your cake a lot more moist, if they are! I use medium sized bananas for this recipe.
- Large eggs-The eggs need to be pulled out 2-4 hours before you make your batter, so they can be at room temperature.
- Banana Extract– I use banana extract that you can find in the baking isle.
- Buttermilk-This recipe uses a lot more buttermilk than most of my other recipes. Make sure to pull it out of the fridge at least 2 hours before you start baking the cake batter.
- Powdered sugar-You need to sift the powdered sugar when you make your vanilla buttercream. I promise it’s worth it! It will make your frosting so much smoother.
Substitutions
Although I don’t recommend substitutions, if you are ever in a pinch, here are a few things you can use as substitutions:
Vanilla extract-You can always use vanilla flavor or imitation vanilla.
Banana extract-If you can’t find this, you can just substitute with vanilla extract.
Buttermilk-You can use whole milk and lemon. For every cup of milk, add one Tablespoon of lemon juice. Let the mixture sit for 15 minutes before using.
Step by step instructions- cake
STEP 1: Beat the butter, sugar, and oil. Beat these three ingredients on high for 5 minutes to get a light and fluffy texture. This creates air pockets in your cake that also helps it rise. I recommend beating for 2 minutes, then scraping down the sides and beating for the remaining 3 minutes.
STEP 2: Beat the eggs. Beating the eggs after each addition is considered the “creaming method.” You’ll want to scrape down the bowl after each egg to really ensure that they are creamed into the butter and sugar.
STEP 3: Add the extracts. After adding the eggs, add the vanilla and banana extract.
Step 4: Add in the dry ingredients and buttermilk. Alternate these ingredients and mix on low.
Step 5: Fold in the mashed bananas. I make sure that the bananas are really mashed up before adding them to the cake batter.
Step 6: Bake the cake. Bake the cake low and slow for 23-33 minutes, mine took about 30
Expert Baking Tips
-Make sure that your ingredients for the cake are room temperature. This will help your cakes rise properly in the oven.
-You can make everything ahead of time and assemble on the day that you are ready to serve it.
-SIFT your powdered sugar. This is a step you seriously don’t want to skip. It helps keep your buttercream smooth and SILKY.
-Use high quality cake pans. My favorite pan for sheet cake can be found here.
FAQ
Can I make this into cupcakes?
Yes, this recipe will make 18-20 cupcakes. Reduce the baking time to 20-22 minutes.
Can this be made into a layer cake?
Yes, you can make a four layer, 6 inch cake, or a three layer, 8 inch layer cake. You will need to double the frosting.
Storing and Freezing
Store this Banana Coffee Sheet Cake in the fridge covered in plastic wrap for up to 5 days. For best results, let the cake come to room temperature before serving and eating.
Freezing
You can freeze this for up to 6 months, if the cake is wrapped and completely airtight.
If you make this recipe, please make sure to rate and leave a review!
Here are a few more recipe that you might like and want to try!
- The Most Delicious Pumpkin Coffee Cake Cookies
- Browned Butter Blueberry Cookies
- The Most Splendid Caramel Pumpkin Sheet Cake
- The Most Spectacular Fall Biscoff Apple Cake
Suzi says
I loved this recipe! I made it with my husband for our 10 year anniversary and we complete devoured it. Such a delicious moist cake with a nice crunchy topping. Not too sweet as well. 10/10 would recommend!
Molly Murphy says
I’m so glad to hear that! Thank you!