This banana sheet cake is one of those desserts that feels like a warm hug—cozy and comforting. With its moist, tender crumb and a hint of cinnamon, it's like a banana bread on its best day, topped with a rich and creamy peanut butter cream cheese frosting.
And there’s a little twist: using our Medium Intensity and Butter Flavored Extra Virgin Olive Oils makes for an extra luxurious texture, setting this cake apart from anything you’ve tried before. Perfect for family gatherings, celebrations, or just treating yourself, this sheet cake is easy to whip up but guaranteed to impress. Let’s dive in!
Ingredients
Banana sheet cake
- 3 1/2 cups Gluten Free 1:1 flour
- 1 1/2 cups sugar
- 1/2 tsp baking powder
- 3 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup sour cream room temp
- 3 large eggs room temp
- 2 tsp vanilla extract
- 3/4 cup PLUS 2 tbsp Costabile Medium Intensity Olive Oil
- 2 tbsp Costabile Butter Olive Oil
- 1 and 3/4 cup mashed potatoes (3 very large bananas or 4 medium bananas)
- 9x13 baking dish
Peanut butter cream cheese frosting
- 1/2 cup salted butter softened
- 1 8oz bar cream cheese softened
- 1/2 cup creamy peanut butter
- 2 tsp vanilla extract
- 4 cups powdered sugar
Directions
1. Preheat oven to 300 degrees. Then using a pastry brush, lightly coat the 9x13 pan with coconut oil. I like to add parchment paper to the bottom of the pan for easy removal.
2. In a medium bowl, combine the flour, cinnamon, baking powder, salt, and baking soda. Set this aside.
3. In a large mixing bowl, combine the sugar, both olive oils, sour cream, and eggs. Using the whisk attachment, mix for 30 seconds on medium.
4. Then, add in the mashed bananas and vanilla extract, and mix on medium for another 60 seconds until completely combined.
5. Finally, add the dry mixture into the wet, in 3 sections, (1/3 of the bowl at a time) mixing on medium for 30 seconds after each one.
6. Pour the batter into the prepared pan and bake on the center rack for 35-42 minutes or until a toothpick comes out clean.
7. Carefully remove the cake from the oven and allow it to cool for 30-45 minutes in the pan before inverting to a cooling rack.
If you choose not to remove the banana sheet cake from the pan, allow it to cool for at least 1 1/2 hours before frosting.
Instructions for the frosting:
1. In a large mixing bowl, on medium mix the butter and cream cheese for three minutes.
2. Scrape down the sides, then add the peanut butter and vanilla extract. Mix on medium low for 90 seconds.
3. Scrape down the bowl, then add in the powdered sugar one cup at a time mixing on low until all cups have been added. Then change the speed to medium high for about one minute until fully combined and desired consistency has been reached.
FAQ
How can I store the banana sheet cake?
Once cooled, cover the cake tightly with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I make this cake without a mixer?
Yes, while using a mixer makes the process quicker, you can whisk the ingredients by hand. Ensure everything is fully combined without overmixing.
What if I don't have sour cream?
You can substitute sour cream with Greek yogurt for a similar texture and taste.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s done.
Can I use another frosting?
Of course! Cream cheese or plain buttercream frosting would also work beautifully.
How do I prevent the cake from sticking to the pan?
Coat the pan with coconut oil and line with parchment paper for easy removal.
Can I reduce the sugar content?
You can reduce the sugar, but it may slightly impact the texture and sweetness.
Tips
Use Ripe Bananas
Ensure your bananas are ripe with brown spots. This will bring natural sweetness and moisture to the cake.
Mixing Technique
Avoid overmixing the batter once the dry ingredients are added, as it can make the cake dense.
Frosting Chill Time
Chill the frosting for 10-15 minutes before spreading it over the cooled cake for an easier application.
