Banana Caramel Sheet Cake
A no-fuss banana cake recipe with a soft crumb topped with tangy cream cheese icing and swirls of rich caramel! Just 15 minutes of active work!
Ingredients
Equipment
Method
Make the Banana Sheet Cake
- Preheat the oven to 350°F.
- Puree the bananas and greek yogurt until smooth and set aside.
- Add the all-purpose flour, ground cinnamon, baking soda and salt to a bowl and stir to evenly distribute. Set aside
- Add the oil, softened butter, dark brown sugar, vanilla extract and eggs to the bowl of a stand mixer. Beat on medium speed until the mixture is smooth.
- 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 on low speed just until there are no more dry spots.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.
- Line a quarter sheet pan with parchment paper and pour the banana cake batter in, spreading with a spatula as needed to make sure it is even.
- 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 Cream Cheese Frosting
- Beat the cream cheese and the unsalted butter on high speed in a mixing bowl until completely smooth.
- Add the powdered sugar to the mixing bowl and beat again until completely incorporated.
Assemble the Banana Caramel Sheet Cake
- Remove the cooled cake from the pan if you plan to transfer it to a display stand or other server.
- Spread the cream cheese frosting across the top of the cake using the back of a spoon.
- Drizzle the caramel on top of the cream cheese frosting. Add a sprinkle of flaky sea salt here for a salted caramel flavor (this is optional).
- 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.
Nutrition
Notes
- Use a kitchen scale. It's more precise and will give you consistent results
- Make sure all the ingredients are at room temperature
- You can use a 10-inch square pan instead of a quarter sheet 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.