Banana Sheet Cake with Chocolate Chips

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This Banana Sheet Cake is soft and moist with mini chocolate chips in every slice. It's made with coconut oil and oat flour, and topped with the most delicious honey peanut butter frosting. Believe me, this dessert will disappear very quickly!

Two squares of banana cake with peanut butter frosting on white plates.

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Why You'll Love This Banana Sheet Cake Recipe
Main Ingredients
Cake Variations
How To Make A Banana Sheet Cake
BruCrew Tips
Storing and Freezing
FAQs
More Easy Sheet Cake Recipes
Recipe

This cake recipe actually started as a happy accident. I was on the phone with my sister one day. She wanted to make my best banana cake, but she was missing a few ingredients.

So we started swapping things out and making it work with what she had on hand. A few tweaks and suddenly we had a completely new and delicious cake.

The coconut oil keeps the cake so moist, and the oat flour adds a subtle nutty flavor and texture. I love adding mini chocolate chips and a peanut butter frosting. Banana, chocolate, and peanut butter are one of the greatest flavor combos, and this cake proves it!

Why You'll Love This Banana Sheet Cake Recipe

It's so moist and delicious. The combination of coconut oil and ripe bananas keeps the cake so soft and tender for days.
Loaded with chocolate and peanut butter flavor. Mini chocolate chips and peanut butter frosting give this sheet cake an amazing taste.
Made in a 9x13 pan. No layers, no fuss, and feeds a crowd. It's the kind of cake you bring to a party and come home with an empty pan.
Perfect way to use up ripe bananas. Those brown, spotty bananas that no one wants to eat make the most incredible banana cake.

Main Ingredients

Here is what you need to make this easy banana cake. Scroll down to the printable recipe card for the exact amounts and full instructions.

Ingredients for a banana sheet cake on a dark wood board.

Coconut Oil: Used in place of vegetable oil or butter to add a rich, moist texture to the crumb.
Sugar: A combination of granulated and brown sugar sweetens the cake and adds moisture and flavor.
Large Eggs: Help bind everything together and also add a rich flavor.
Mashed Brown Bananas: Ripe, spotty bananas add natural sweetness and have a more intense flavor than yellow ones. If the bananas are not ripe, learn how to ripen them in the oven with these easy tips.
Vanilla Extract: Use pure vanilla extract, not an imitation blend, for the best warm flavor.
Salt, Baking Soda, and Cinnamon: Essential for flavor and leavening.
All-Purpose Flour: Gives the cake its structure. Make sure to measure it correctly by spooning and leveling.
Oat Flour: Pulse rolled oats in a food processor or blender until they are ground. It adds the most subtle and delicious texture to this cake.
Buttermilk: Adds a slight tang and keeps baked goods tender and moist.
Mini Chocolate Chips: Mini chips spread evenly in the batter, so each slice has lots of chocolate goodness.
Frosting: Totally optional, but it adds an amazing touch. I used this honey peanut butter frosting, but honestly any icing would be good.

Cake Variations

Add chopped nuts. Stir ½ cup of chopped peanuts, walnuts, or pecans into the batter along with the chocolate chips for extra crunch.
Try a different frosting. Cream cheese frosting, dark chocolate frosting, or vanilla buttercream would all be delicious options.
Make it a snack cake. Skip the frosting and serve it as a breakfast or brunch cake.

How To Make A Banana Sheet Cake

This banana sheet cake recipe comes together in just one bowl and only takes minutes to put together. Easy and delicious is always a winning combination!

Mix the wet ingredients. Beat the oil and sugars in a mixing bowl until combined. Add the eggs, mashed bananas, and vanilla and mix until smooth.
Add the dry ingredients. Whisk together the flour, oat flour, baking soda, salt, and cinnamon. Then add them alternately with the buttermilk, mixing after each addition.
Fold in the chocolate. Gently stir the mini chocolate chips into the batter by hand using a rubber spatula.
Bake and cool. Pour the batter into a prepared 9x13 baking pan. Bake until a toothpick inserted in the center comes out mostly clean. Let the cake cool completely before frosting.

BruCrew Tips

Use extra ripe bananas. The more brown spots, the better. Overripe bananas are sweeter and have the best banana flavor.
Soften the coconut oil before starting. Set it out ahead of time or microwave it for a few seconds until softened but not melted.
Stir the chocolate chips in by hand. Use a rubber spatula to fold the chips in rather than beating them, so they do not get broken up.
Cool completely before frosting. Even a slightly warm cake will melt the frosting into a gooey puddle.

Two white plates with pieces of chocolate chip banana sheet cake on them.

Storing and Freezing

On the Counter: Store the frosted cake in an airtight container at room temperature for 2-3 days.

In the Refrigerator: Store tightly covered in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.

In the Freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature.

FAQs

Will I taste the coconut in this cake?

Not at all! Coconut oil has a very mild and neutral flavor when used in baked goods. It adds moisture without a coconut taste. Most people would never know it is in there.

Do I have to use oat flour?

No, you can substitute all-purpose flour for the oat flour.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. When it comes out mostly clean with just a few moist crumbs, the cake is done. If it comes out with wet batter, give it a few more minutes, then check again.

A white plate with a piece of banana sheet cake with chocolate chips on it.

More Easy Sheet Cake Recipes

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