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!
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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.
- 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.
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
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.
No, you can substitute all-purpose flour for the oat flour.
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.
More Easy Sheet Cake Recipes
- Chocolate Chip Cake
- Chocolate Zucchini Cake
- Carrot Cake Sheet Cake
- Pineapple Zucchini Cake
- Easy Coconut Cake
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Banana Sheet Cake
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.
Ingredients
- ½ cup coconut oil, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ½ cups ripe bananas, mashed (3-4)
- 1 teaspoon vanilla extract
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ cups all purpose flour
- 1 cup rolled oats, pulsed into ½ cup oat flour
- ½ cup buttermilk
- 1 cup miniature chocolate chips
- 1 batch Best Honey Peanut Butter Frosting
Instructions
- Preheat the oven to 350°F. Spray a glass 9x13 pan with nonstick baking spray.
- Cream the coconut oil and sugars. Add the eggs, vanilla, and bananas. Beat until creamy.
- Place the oats in a blender or food processor and pulse into oat flour. It's ok if it still has chunks of oats.
- Sift together the salt, baking soda, cinnamon, flour, and oat flour. Add the dry ingredients alternately with the buttermilk, mixing after each addition. Do not overmix.
- Stir in the chocolate chips by hand. Pour the batter into the prepared pan. Bake for 30-32 minutes. Test the cake with a toothpick. When it comes out mostly clean, the cake is done. Let cool completely on a wire rack.
- Frost the cooled cake with the peanut butter frosting.
Notes
- 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.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 274Total Fat: 10gSaturated Fat: 7gUnsaturated Fat: 3gCholesterol: 16mgSodium: 176mgCarbohydrates: 45gFiber: 3gSugar: 23gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Georgia @ The Comfort of Cooking says
This baby's got me obsessed with peanut butter and banana lately, so this is RIGHT up my alley! What a mouthwatering cake!
Julianne @ Beyond Frosting says
Gosh Banana cake is so amazing. I love the peanut butter frosting on this one!
Jocelyn Brubaker says
Thank you Julianne!! 🙂
Layla @ Brunch Time Baker says
What a wonderful idea! I saw this on google plus and had to pop over here! Love the combo of banana chocolate chips!!
katie says
Jocelyn, I'm so glad we finally got to meet in real life last year at BHF! Thank you for surprising me with this tasty new dessert recipe. Funny thing is that I have 6 really ripe bananas currently sitting on my kitchen island in our fruit bowl. I was just thinking about how I need to make banana bread or banana something to use them up. I think I might just be baking this cake this weekend! 🙂
Jocelyn Brubaker says
I'm so happy to have met you too! 😉 I really hope you love this cake as much as my family did!!
Wendy says
I love using coconut oil in cakes(not so much in cookies)! The coconut oil and the buttermilk must give this cake a wonderful moist crumb! Paired with this yummy flavor combination, I see why left overs would never be an issue!
A quick and easy cake is perfect for a virtual shower...babies are little time sponges. 🙂
Jenn @ Deliciously Sprinkled says
This cake looks amazing, and the peanut butter frosting with the sprinkles of course is my kind of cake! Pinned 🙂
Jocelyn Brubaker says
Thank you Jenn!! 🙂
Nancy P.@thebittersideofsweet says
this is such a sweet and lovely idea! What a great dessert for a baby shower!
Jess says
This looks right up my street! So delicious- love the peanut butter icing! 🙂
Jocelyn Brubaker says
Thanks Jess!! 🙂
Dorothy @ Crazy for Crust says
I swear, the universe is telling me to make banana and peanut butter something. I'm dying here! I wish I could be at the shower in real life and eat ALL THIS CAKE.
Jocelyn Brubaker says
Haha!! Thanks Dorothy! 😉
Mary Frances says
Bananas and chocolate and peanut butter are so good together! Especially in moist cake. 🙂 Loving those sprinkles on top!
Samantha @ Five Heart Home says
I am always looking for ways to use up old bananas, I love baking with coconut oil, and how can you go wrong with chocolate and peanut butter?! This looks PERFECT, Jocelyn! And congrats on your soon-to-be new addition, Katie...so exciting! 🙂
Jocelyn Brubaker says
Thank you so much Samantha!! 🙂
Chels R. says
I keep meaning to buy coconut oil when I'm at Trader Joe's but then I get distracted by their cheese selection and the cookie butter and wine. And then it's all over. I'm done. Haha! This looks perfect. What a great baby shower cake!
Jocelyn (Grandbaby Cakes) says
Jocelyn this cake is a dream cake. Seriously gorgeous!!
Jocelyn Brubaker says
Thank you Jocelyn!! 🙂
Rachel @ Baked by Rachel says
I live vicariously through you every peanut/pb recipe you share mmmmmm. Dreamy.
Christine (Cook the Story) says
I always use my counter bananas for banana bread. This is so so so much more fun. Can't wait to try it. Thanks for joining us today to celebrate Katie and her baby bump!
Jocelyn Brubaker says
Thanks Christine!! 🙂
Jessica @ A Kitchen Addiction says
Katie is so sweet! Happy baby shower day to her! 🙂
Love that fluffy peanut butter frosting, I'm already thinking up other baked goods to put it on!
katie says
Awe thanks Jessica!!! 🙂
Jocelyn Brubaker says
Totally agree, she's super sweet! 😉 Thanks Jessica!!
Liz @ The Lemon Bowl says
Omg I adore chocolate + peanut butter + banana. In fact, earlier this week I melted peanut butter and chocolate chips and dipped banana slices in it I was so desperate for it - lol.
Chelsea @chelseasmessyapron says
Love the use of coconut oil in a cake! Awesome 🙂 Also so many chocolate chips - definitely my kind of cake - especially with the sprinkles. Seriously loving everything about this!!
Jocelyn Brubaker says
Thank you Chelsea!! 🙂
LuAnn Braley says
My mother used to make banana bread quite often when I was growing up. it was delicious, but nowhere near as festive as yours! :O)
Taylor @ Food Faith Fitness says
I love that you used coconut oil here lady! And the buttermilk can only make this cake super duper moist-o-rama!
I mean, pb, banana and chocolate and cake? YOU CAN'T GO WRONG EVER.
Pinned!
Jocelyn Brubaker says
Haha, thanks girl!! 🙂