Banana Bread Cake

plate of banana cake topped with peanut butter frosting and banana slices on top

Course: Dessert

Cuisine: American

Keyword: banana sheet cake, banana snack cake, healthy banana cake

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 347kcal

Author: Ashley

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! A healthier banana snack cake made with yogurt, less sugar and whole wheat pastry flour.

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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 9x13 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!

Notes

This cake is delicious on it's own too, if you prefer to leave out the frosting. Feel free to add in ½ cup mini chocolate chips in its place or in addition to!

STORAGE - Cake (frosted or unfrosted) will keep, covered, for up to 3 days at room temperature or 1 week in the fridge.

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