Banana Caramel Sheet Cake

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If you’re a fan of banana bread, this banana caramel sheet cake is about to become one of your new favorite treats. It’s a ridiculously easy, no-fuss banana cake recipe that bakes up into a soft, cloud-like crumb using plenty of ripe bananas for natural flavor. Topped with tangy cream cheese icing and swirls of rich caramel!

The best part is unlike layered cakes, this one comes together in a single pan, making it perfect for weeknights, gatherings, or anytime you need an absolute stunner but don’t have the time for all the extra steps. This delicious banana cake is sweet and cozy with classic banana bread flavor, but with a decadent upgrade. Whether you call it a caramel banana cake or just one of the best banana recipes you’ll ever try, trust me, you’ll be coming back to this one again and again.

Bananas are one of my favorite fall flavors! Add these banana snickerdoodles, this classic banana pudding and these banana cinnamon rolls to the lineup to try next!

Key Ingredients

Bananas. Use overripe bananas for their natural sweetness. These bananas will also have a mote intense banana flavor. Bananas also tenderize the cake texture by inhibiting gluten formation. Pick bananas with at least a couple brown spots but not completely black. Instead of mashed bananas, they are pureed for a smooth texture in the cake.

All-purpose flour. Has enough gluten to hold the cake together.

Dark brown sugar. Complements the bananas with a warm, caramel-like sweetness.

Oil. Gives this cake its super soft crumb and helps keep it that way even after refrigerating. Use a neutral-flavored vegetable oil like canola or grapeseed.

Butter. Adds more flavor to the cake. If you want to go the extra mile you can brown the butter in a small saucepan before using for a richer flavor.

Greek yogurt. Makes the cake moist and the fat from using whole-milk Greek yogurt tenderizes the crumb.

Spices & flavorings. Vanilla extract and ground cinnamon complement the flavors of the cake without overpowering it.

Baking soda. Provides ample but gentle rise to the cake and allows it to rise more evenly with minimal doming.

Cream cheese. Top this cake with an easy, classic cream cheese frosting.

Caramel. Swirled into the cream cheese frosting. Add a sprinkle of flaky sea salt to transform this banana caramel cake into a homemade salted caramel banana cake!

Tips for the Best Banana Caramel Sheet Cake

Use a kitchen scale. Metric measurements are more precise and will give the most consistent results. Baking by volume, as when using measuring cups can yield varying outcomes, especially when it comes to flour, due to the risk of packing.
If you insist on using measuring cups make sure you spoon the flour into the measuring cups before leveling off with a straight edge.

Use an oven thermometer. Oven temperature is another key factor to successful baking since it controls the rise of the cake. Ovens can have hotspots and run hotter or cooler than the displayed reading. Using an oven thermometer takes out the guess work to guarantee a successful bake.

Avoid bananas that are completely black. These bananas tend to have a slightly sour flavor due the process of fermentation changing the sugars.

How to Make the Banana Sheet Cake

Step 1. Preheat the oven to 350°F.

Step 2. Puree the bananas and greek yogurt until smooth and set aside.

Step 3. Add the all-purpose flour, ground cinnamon, baking soda and salt to a bowl and stir to evenly distribute. Set aside

Step 4. Add the oil, softened butter, dark brown sugar, vanilla extract and eggs to the bowl of a stand mixer. Beat on medium speed with paddle attachment until the mixture is smooth.

Step 5. Turn the mixer down to low speed and add half of the dry ingredients set aside earlier and half the banana/yogurt mixture. Wait until there are no more dry spots then add the rest of the flour and banana yogurt mixtures. Continue beating just until there are no more streaks of flour.
If using a stand mixer make sure to scrape down the sides and bottom of the bowl to get any unincorporated ingredients. Gently fold them into the rest of the batter by hand.

Step 6. Line a quarter sheet pan with parchment paper and pour the banana cake batter in, making sure it is even.
Alternatively you can use a 10-inch square pan. Make sure that the pan is at least 3 inches deep since it will be a little taller than if a larger pan was used.

Step 7. Bake for 25-30 minutes or until the cake springs back when lightly touched. Let the cake cool completely before topping with the cream cheese frosting and caramel.

Make the CreamCheese Frosting

Step 1. Beat the cream cheese and the unsalted butter on high speed in a mixing bowl until completely smooth. Make sure both the cream cheese & the butter are softened. If not, the final frosting will not be smooth.

Step 2. Add the powdered sugar to the mixing bowl and beat again until completely incorporated.

Assemble the Banana Caramel Sheet Cake

Step 1. Remove the cooled cake from the pan if you plan to transfer it to a display stand or other server.

Step 2. Spread the cream cheese frosting in an even layer across the top of the cake using the back of a spoon.

Step 3. Drizzle the caramel on top of the cream cheese frosting. Add a sprinkle of flaky sea salt as well if you want a salted caramel flavor.

Step 4. Use the back of the spoon again to swirl the caramel gently into the cream cheese frosting. Serve at room temperature.
Refrigerate any leftovers in an airtight container for up to 5 days for optimal taste and texture.

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