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Yield
12 servings
Time
5 minutes
Here is the best Banana Bread Cake recipe made in a sheet pan and finished with a creamy coconut peanut butter frosting! Ready in less than 30-minutes, it is an award winning sweet treat for banana lover’s!
why you'll love it
banana cake recipe
ingredients
Mix wet ingredients. Using an electric hand mixer, beat butter and sugar until light and fluffy. Add in eggs, yogurt and vanilla, mixing on low speed.
step one
Fold in bananas. Mash the bananas and fold into the wet ingredients.
step TWO
Add dry ingredients. In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. Gently mix into the wet ingredients.
step three
Bake cake. Pour into prepared baking pan. Bake at 350ºF for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
step four
Spread the peanut butter frosting onto the cooled banana cake. Cut into squares and top with extra banana slices.
enjoy!
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.
make the frosting
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
mix in ideas
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.
storing
You can freeze the whole 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.
freezing
The best Banana Bread Cake made in a sheet pan and topped with peanut butter frosting, ready in less than 30-minutes!