The best Banana Bread Cake recipe made in a sheet pan and finished with a creamy coconut peanut butter frosting! This snack cake is ready in less than 30-minutes and a delicious healthier sweet treat for banana lovers!
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Sometimes you go through those phases when all you crave is banana bread. Well I can assure you, this twist on banana bread takes the cake – literally! 🙂
Why You’ll Love This Recipe
- Great use for leftover bananas – or extra ones you have stashed in the freezer.
- Bakes in half the time of traditional banana bread thanks to small sheet pans!
- Perfect combo of peanut butter and banana, thanks to our uniquely flavored, creamy frosting!
If you love this twist on banana bread, be sure to check out banana bread energy bars, banana bread overnight oats and banana bread protein bars.
Recipe Ingredients
The ingredients for this easy banana cake from scratch is what you would typically find in a banana bread recipe, with the added bonus of icing. Here’s a list of what we need:
Banana Snack Cake:
- butter – softened butter is easier to mix than fridge-cold butter. Leave out on the kitchen counter while you gather and prep the rest of the ingredients.
- granulated sugar – for straight-forward sweetness.
- eggs – to help bind and lift the batter.
- Greek yogurt – use full-fat, plain Greek yogurt for the richest texture and best flavor. Either buttermilk or sour cream can be used in it’s place. Skyr may also be used.
- vanilla extract – for floral, vanilla-scented sweetness.
- extra ripe bananas – make sure to use bananas with plenty of brown and black spots. The riper the bananas, the sweeter and moister the cake.
- whole wheat pastry flour – whole wheat pastry flour has a more delicate texture than all-purpose flour. It’s the flour I stick with for most of my healthy baking recipes.
- cinnamon – just a touch for warmth and spice.
- baking soda + baking powder – to add browning on the outside and lift the cake to new heights.
- fine sea salt – to enhance all those sweet banana flavors.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Peanut Butter Frosting
- Coconut cream – full-fat canned coconut cream is your best go-to. Chill the can in the fridge overnight to make sure it’s super cold (it will need at least 6 hours for best results). If looking to make a cream cheese frosting, swap out the coconut cream for one block (8 oz) of room temperature cream cheese instead.
- Peanut butter – for nutty flavor and creamy texture. Use a a natural peanut butter that has peanuts listed as the only ingredient.
- Honey – for sweetness and to balance all the rich flavors. Maple syrup is also a great substitute.
How to Make This Banana Cake
I can assure you the banana cake batter will be ready before your oven is done preheating. It’s an easy recipe where you mix the dry ingredients into the wet ingredients, using just a couple of bowls and an electric mixer.
Preheat Oven
Preheat oven to 350ºF. Lightly butter a quarter sheet pan or 9×13 inch cake pan and set aside.
Mix Wet Ingredients
In a large bowl using an electric hand mixer, beat butter and sugar until light and fluffy, about 1 minute or so. Then add in eggs, yogurt and vanilla, mixing on low speed until combined.
Fold in 3 Bananas
Mash the bananas really well and fold into the wet ingredients
Add Dry Ingredients
In a separate bowl, whisk together whole wheat pastry flour, cinnamon, baking soda, baking powder and salt. Gently mix into the wet ingredients with a spatula, being careful not to overmix the batter.
Bake
Pour the batter into your prepared baking pan and spread into an even layer. Gently tap the pan on the counter a few times to help get it even.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Make the Frosting
While the cake is cooling, make the frosting by whipping together chilled coconut cream, peanut butter and honey with an electric hand mixer until light and fluffy.
TIP: Use a chilled bowl to keep coconut cream really cold.
Frost the Cake
Spread the frosting onto the cooled banana cake. Make sure it’s cooled or your coconut cream frosting will melt. Then cut the cake into squares and top with extra banana slices if you’d like!
Serving Suggestions
Frosted banana bread cake is such as indulgent treat, I serve it any way I can. I love to enjoy it as:
- Breakfast: Hop out of bed and enjoy as a sweet start to your morning.
- Afternoon Snack: It is called snack cake after all. Enjoy a piece in the late-afternoon with your favorite cup of joe.
- Dessert: Top it off with some coconut whipped cream or your favorite dairy-free ice cream for the ultimate after dinner treat.
Optional Mix-Ins
While I love the simplicity and straight-forward banana flavor, you can toss in a 1/2 cup of any of the following:
- Chocolate chips
- Walnuts
- Blueberries
If going this route, I personally would skip the frosting, but the choice is yours!
How to Store
Leftovers: Leftover banana cake will keep, frosted or unfrosted, covered at room temperature for up to 3 days. For longer storage, keep it covered in the fridge for up to 1 week.
Freeze: If looking to freeze, you can freeze the whole unfrosted cake wrapped in a double layer of plastic wrap and then aluminum foil. OR, freeze individual squares on a baking sheet small enough to fit in your freezer for 1 hour, then transfer the now-frozen cake to a plastic freezer storage bag. Keep for up to 1 month. Thaw to room temperature before enjoying.
Recipe Tips:
- Extra ripe bananas provide make for an extra moist cake. This keeps the moisture level right and naturally sweetens the cake without having to add too much sugar.
- Chill the coconut cream and the mixing bowl. This keeps it chilled during mixing so the cream whips up smooth and creamy.
- Cool the cake before frosting. The icing will melt if spread onto a hot cake.
More Banana Bread Recipes You’ll Love:
If you make this Banana Bread Cake recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Banana Bread Cake
Ingredients
- 6 tablespoons unsalted butter, softened, plus more for greasing
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup full-fat Greek yogurt, room temperature
- 2 teaspoons vanilla extract
- 3 medium extra ripe bananas, equal to 1 ½ cups mashed very well
- 1 ½ cups whole wheat pastry flour
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon fine sea salt
Peanut Butter Frosting
- 1 (13.5-ounce) can full-fat coconut cream, chilled for 8 hours
- ⅓ cup all-natural creamy peanut butter
- ¼ cup honey
Instructions
- Preheat oven to 350ºF and grease a quarter sheet pan or 9×13 inch cake pan with butter; set aside.
- Mix wet ingredients: In a large bowl using an electric hand mixer, beat butter and sugar until light and fluffy. Add eggs, yogurt, and vanilla, mixing on low speed until combined.
- Combine: Fold in bananas and dry ingredients, stirring gently until combined.
- Bake: Pour batter into prepared baking pan and bake for 18-22 minutes, or until an inserted toothpick comes out clean.
- Make frosting: While the cake is cooling, make the frosting by using an electric mixer to whip together chilled coconut cream, peanut butter, and honey until light and fluffy. Use a chilled bowl if possible to keep coconut cream really cold.
- Serve: Spread onto cooled cake and serve!
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