Indulge in the Best Banana Coffee Sheet Cake: Your New Favorite Easy Dessert

Banana Coffee Sheet Cake is more than just a dessert; it’s a comforting experience, a perfect marriage between the familiar warmth of homemade banana bread and the delightful crunch of a classic cinnamon coffee cake. Dusted generously with a veil of powdered sugar, this cake promises a very moist banana base crowned with an irresistible, crunchy cinnamon topping that will have everyone reaching for a second slice.

If you’re seeking a dessert that offers deep comfort without being overly seasonal, then this Banana Coffee Sheet Cake is precisely what you need. It’s a delightful choice that evokes warmth and happiness, perfect for bridging the gap between seasons. Crafted with perfectly ripened bananas, rich butter, and generously finished with a sweet, spicy cinnamon streusel, this cake is baked in a convenient sheet pan, making it incredibly simple to prepare for any gathering or a quiet weeknight indulgence.

For those who adore banana-infused treats and delightful cakes, here are some other recipes you might love:

• Banana Biscoff Cake
• Famous Banana Caramel Cake with Brown Butter Frosting
• Biscoff Banana Bread

If you’re ready to jump straight into baking, use our handy jump-to recipe button:

[feast_advanced_jump_to]

Why This Banana Coffee Sheet Cake Recipe Works So Well

This Banana Coffee Sheet Cake isn’t just another dessert recipe; it’s a carefully crafted delight designed for maximum flavor and minimal fuss. Here’s why it’s destined to become a staple in your baking repertoire:

• Effortlessly Simple to Make: If you’re new to baking or simply prefer a stress-free experience, this sheet cake is your ideal starting point. Unlike elaborate layer cakes, it doesn’t require complex stacking or frosting techniques. The elements are straightforward, making it achievable for bakers of all skill levels to create a show-stopping dessert with ease. Its simple preparation method makes it a perfect recipe for beginners who want to build confidence in the kitchen.
• Bold and Authentic Banana Flavor: What truly sets this cake apart is its robust banana foundation. We use perfectly mashed, ripe bananas, which impart a natural sweetness and incredible moisture. A touch of banana extract further enhances this essence, ensuring every bite screams “BANANA!” It’s a flavor profile that’s reminiscent of your favorite banana bread, elevated into a cake format.
• Versatile for Any Occasion: This cake is a true chameleon, adapting beautifully to various events. Serve it warm with a scoop of vanilla ice cream for a cozy weeknight treat, or dress it up for a special family gathering, potluck, or brunch. Its crowd-pleasing appeal and impressive taste make it a guaranteed hit, no matter the celebration.
• Irresistible Crunchy Streusel Topping: The star of any good coffee cake is its streusel, and ours doesn’t disappoint. Made from a simple yet perfect blend of butter, brown sugar, flour, and a pinch of salt, this crunchy topping provides a delightful textural contrast to the soft, moist cake beneath. Each bite delivers a burst of cinnamon-spiced sweetness that truly completes the experience.
• No Intricate Decorating Needed: One of the greatest advantages of a sheet cake is its inherent simplicity. There’s no need for elaborate piping, smooth frosting layers, or intricate designs. A simple dusting of powdered sugar over the streusel topping is all it takes to make this cake look elegant and inviting, saving you time and stress.

Key Ingredients You Will Need for the Perfect Cake

While the full list of ingredients can be found in the recipe card below, here’s a closer look at some of the essential components and why they are crucial for achieving the best Banana Coffee Sheet Cake:

• Unsalted Butter: Butter is a cornerstone of this recipe, contributing rich flavor and tender texture to every layer of the cake and the streusel. It’s vital that your butter for the cake layers is at *room temperature*. This seemingly small detail significantly impacts the cake’s final texture, allowing it to cream properly with sugar, incorporating air for a light and fluffy crumb. Plan ahead and take your butter out of the fridge at least 1-2 hours before you start baking.
• Ripened Bananas: The star of the show! The riper your bananas, the sweeter and more moist your cake will be. Look for bananas with plenty of brown spots; these are packed with natural sugars and intense banana flavor. We use medium-sized bananas, mashed well, to ensure even distribution throughout the batter.
• Large Eggs: Like butter, eggs play a critical role in structure and moisture. For optimal results, ensure your large eggs are also at *room temperature*. Room temperature eggs emulsify better with the butter and sugar mixture, leading to a more uniform batter and a beautifully risen cake. Take them out 2-4 hours before baking.
• Banana Extract: To truly amplify that signature banana flavor, we include a touch of banana extract. You can usually find this in the baking aisle of most grocery stores. It provides an extra depth of flavor, ensuring the banana notes shine through, even after baking.
• Buttermilk: This recipe utilizes a generous amount of buttermilk, which is key to achieving a supremely moist and tender cake crumb. The acidity in buttermilk reacts with the baking soda, helping the cake rise and creating a delicate texture. Remember to pull it out of the fridge at least 2 hours before baking so it can come to room temperature, ensuring it blends seamlessly into the batter.
• Powdered Sugar: This fine sugar is used for dusting the top of the cooled cake, adding a final touch of sweetness and a beautiful visual appeal. While this recipe doesn’t use buttercream, sifting the powdered sugar ensures a light and even dusting without any clumps.
• All-Purpose Flour, Baking Powder, Baking Soda, Salt, Granulated Sugar, Vegetable Oil, Brown Sugar, Ground Cinnamon: These pantry staples form the backbone of both the cake and the streusel. Ensure your baking powder and soda are fresh for proper leavening, and measure your flour accurately for the best results.

Helpful Ingredient Substitutions

While I always recommend using the exact ingredients for the best possible outcome, sometimes you might find yourself in a pinch. Here are a few substitutions you can make, along with what to expect:

• Vanilla Extract: If you don’t have pure vanilla extract, a good quality vanilla flavor or imitation vanilla can be used. The flavor might be slightly less complex, but it will still provide a pleasant aroma and taste.
• Banana Extract: If banana extract is unavailable, you can simply omit it, or substitute with an equal amount of vanilla extract. The cake will still have a wonderful banana flavor from the fresh fruit, but the banana notes will be less pronounced.
• Buttermilk: No buttermilk on hand? No problem! You can easily make a homemade substitute. For every cup of milk (whole milk works best), add one tablespoon of lemon juice or white vinegar. Stir gently and let the mixture sit for 10-15 minutes until it slightly curdles. This “soured” milk will mimic buttermilk’s acidity and help tenderize the cake, although it may not be quite as thick as real buttermilk.

Step-by-Step Instructions: Crafting Your Delicious Cake

Follow these detailed steps to create a perfect Banana Coffee Sheet Cake:

For the Cinnamon Streusel Topping:

Before you even begin the cake batter, prepare your glorious streusel topping. In a medium mixing bowl, whisk together the light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt until well combined. Add the room temperature unsalted butter, then use your fingertips or a fork to work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs with some larger clumps – a delightful “shaggy” look. Set this aside; it can even be made up to 5 days in advance and stored in an airtight container at room temperature.

For the Cake Layers:

Creating the moist and flavorful banana cake base is a simple process with these clear instructions:

• STEP 1: Prepare Your Pan and Dry Ingredients. First, preheat your oven to 325°F (160°C). Prepare a 9×13-inch metal pan by spraying the bottom with non-stick spray, then lining it with parchment paper, allowing some overhang on the sides for easy removal. Spray the parchment and sides of the pan again. If needed, use metal binder clips to secure the parchment paper to the pan edges. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
• STEP 2: Mash the Bananas. In another medium-sized bowl, use a fork to thoroughly mash your ripe bananas until they are smooth with only a few small lumps remaining. This ensures even banana distribution and flavor.
• STEP 3: Cream Butter, Sugar, and Oil. In a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter, vegetable oil, and granulated sugar. Beat on medium-high speed for a full 5 minutes. This creaming method is crucial as it incorporates air, creating a light and fluffy mixture and ultimately contributing to the cake’s tender crumb and proper rise. Halfway through, stop and use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
• STEP 4: Incorporate the Eggs and Extracts. Reduce the mixer speed to medium. Add the large room temperature eggs one at a time, mixing well after each addition until it is fully incorporated into the butter mixture. This “creaming method” ensures a stable emulsion. After all eggs are added, scrape down the bowl again. Then, add the vanilla extract and banana extract, mixing on low speed until just combined.
• STEP 5: Alternate Dry Ingredients and Buttermilk. With the mixer still on low speed, gradually add the whisked dry ingredients, alternating with the room temperature buttermilk. Begin and end with the dry ingredients, adding them in three separate additions (e.g., dry, wet, dry, wet, dry). Mixing on low prevents overmixing, which can lead to a tough cake, and allows the ingredients to incorporate smoothly.
• STEP 6: Gently Fold in Mashed Bananas. Remove the bowl from the stand mixer. Using a rubber spatula, gently fold in the mashed bananas until they are just incorporated into the batter. Be careful not to overmix, as this can compress the air pockets created earlier. Ensure you scrape down to the bottom of the bowl to catch any unmixed ingredients.
• STEP 7: Prepare for Baking. Evenly spread the banana cake batter into your prepared sheet pan. Use the back of a spoon or an offset spatula to gently smooth the top of the batter, ensuring an even layer for consistent baking.
• STEP 8: Add the Streusel Topping. Generously and evenly sprinkle the prepared cinnamon streusel topping over the entire surface of the banana cake batter.
• STEP 9: Bake to Perfection. Transfer the pan to your preheated oven and bake for approximately 35-40 minutes. Baking “low and slow” at 325°F (160°C) helps the cake bake evenly without drying out. To check for doneness, insert a toothpick into the center of the cake; it should come out with a few moist crumbs attached or completely clean.
• STEP 10: Cool and Serve. Once baked, remove the cake from the oven and allow it to cool completely to room temperature in the pan before slicing and serving. This allows the cake to set properly and enhances its moist texture. Just before serving, dust with a little extra powdered sugar for a beautiful finish.

Expert Baking Tips for a Flawless Cake

Achieving a perfectly moist and flavorful Banana Coffee Sheet Cake is simple with these expert tips:

• Room Temperature Ingredients are Non-Negotiable: This is arguably the most important tip! Ensure your butter, eggs, and buttermilk are all at room temperature before you start. Cold ingredients don’t emulsify well, leading to a lumpy batter and a denser cake. Room temperature ingredients combine smoothly, creating a uniform batter that traps air efficiently, resulting in a lighter, fluffier, and more evenly baked cake.
• Prepare Ahead for Convenience: The streusel topping can be made several days in advance and stored in an airtight container at room temperature. This simple step can save you precious time on baking day, making the entire process even smoother.
• Measure Flour Correctly: For accurate baking, always spoon your flour into the measuring cup and then level it off with a straight edge (like the back of a knife). Scooping directly from the bag can compact the flour, leading to too much flour and a dry, dense cake.
• Don’t Overmix the Batter: Once you add the dry ingredients and buttermilk, mix only until just combined. Overmixing develops gluten, which can make your cake tough and chewy instead of tender and moist. A few streaks of flour are acceptable; they will disappear during baking.
• Invest in Quality Cake Pans: A good quality, light-colored metal sheet pan makes a significant difference. These pans conduct heat more evenly, preventing burnt edges and ensuring a consistently baked cake. My favorite pan for sheet cake can be found here.
• Trust the Toothpick Test: While baking times are a good guide, ovens can vary. Always rely on the toothpick test to determine if your cake is done. Insert a toothpick into the center; if it comes out with a few moist crumbs, it’s perfect. If it’s still wet with batter, bake for a few more minutes. If it comes out completely clean, your cake might be slightly overbaked, but still delicious!
• Cool Completely: Resist the urge to cut into the cake immediately after it comes out of the oven. Allowing it to cool completely in the pan helps the cake’s structure set and continues the baking process (carryover cooking), ensuring optimal moisture and texture.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this versatile Banana Coffee Sheet Cake:

• Can I make this recipe into cupcakes?
  Absolutely! This recipe is incredibly versatile and can be easily adapted for cupcakes. You should yield approximately 18-20 standard-sized cupcakes. When baking, reduce the baking time significantly to about 20-22 minutes. Keep an eye on them, as smaller portions bake much faster. The toothpick test still applies!
• Can this be made into a layer cake?
  Yes, this recipe can certainly be transformed into a layer cake for a more traditional presentation. You could make a four-layer, 6-inch cake, or a three-layer, 8-inch cake. If converting to a layer cake, you will likely want to add a frosting layer between the cake layers and on top, rather than just the streusel. You would need to prepare a separate frosting recipe (e.g., a cream cheese frosting or a simple vanilla buttercream) and double its quantity to accommodate multiple layers.

Storing and Freezing Your Banana Coffee Sheet Cake

Proper storage is key to enjoying your delicious Banana Coffee Sheet Cake for as long as possible. Here’s how:

Storing:

You can store this Banana Coffee Sheet Cake in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 5 days. While it’s delicious straight from the fridge, for the best flavor and texture, allow the cake to come to room temperature for about 30 minutes before serving and eating. This will allow the cake to soften slightly and the flavors to fully develop.

Freezing:

This cake freezes beautifully, making it an excellent option for meal prep or enjoying a slice whenever a craving strikes. To freeze, ensure the cake is completely cooled. You can freeze the entire cake or individual slices. Wrap it tightly first in plastic wrap, then in aluminum foil, or place it in an airtight, freezer-safe container. When properly wrapped, the cake can be frozen for up to 6 months. To thaw, simply transfer it to the refrigerator overnight or allow individual slices to come to room temperature on the counter for a few hours.

If you try this delightful recipe, please make sure to rate it and leave a review! Your feedback helps other bakers discover and enjoy this incredible cake.

Looking for more amazing cake and cookie recipes? Here are a few more delightful options you might like to try:

• The Most Delicious Pumpkin Coffee Cake Cookies
• Browned Butter Blueberry Cookies
• The Most Splendid Caramel Pumpkin Sheet Cake
• The Most Spectacular Fall Biscoff Apple Cake

Recipe

Banana Coffee Sheet Cake

Molly Murphy

A cross between banana bread and cinnamon coffee cake dusted with a generous amount of powder sugar. Very moist banana cake base, and a crunchy cinnamon topping.

5 from 3 votes

Print Recipe
Pin Recipe

Course
cake, Dessert

Cuisine
Cake

Ingredients

For the banana cake layers

• 3
  cups
  all-purpose flour
• 2
  teaspoons
  baking powder
• 1
  teaspoon
  baking soda
• 1
  teaspoon
  salt
• 1
  cup
  unsalted butter room temperature
• 1
  Tablespoon
  vegetable oil
• 1 ½
  cups
  granulated sugar
• 4
  large eggs room temperature
• 1
  cup
  buttermilk room temperature
• 1
  teaspoon
  vanilla extract
• ½
  teaspoon
  banana extract
• 3
  
  medium-sized ripened bananas mashed

For the Cinnamon topping

• 1
  cup
  Light Brown Sugar
• ⅔
  cup
  All Purpose Flour
• 1
  Tablespoon
  ground Cinnamon
• Pinch
  of Salt
• 6
  tablespoons
  unsalted Butter room temperature.

Instructions

For the cinnamon topping

• In a mixing bowl, whisk together the brown sugar, salt, cinnamon, and flour. Add the butter and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. Set aside. This can be made ahead o time and can be stored in an air tight container for up 5 days.

For the cake

• Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again this time also spraying the sides of the pan. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
• In another medium sized bowl, mash the bananas with a fork until they are completely mashed.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium-high speed until light and fluffy, about 5 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl.
• With the speed turned down to medium, add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla and banana extract and mix on low.
• With the mixer on low, add the dry ingredients, alternating with the buttermilk into the creamed butter mixture, starting and ending with the dry ingredients. I do it in the three parts.
• Mix until just incorporated and remove bowl from stand mixer.
• With a rubber spatula, fold in the mashed bananas until fully incorporated. Make sure to scrape down the bottom of the bowl.
• Evenly distribute the banana batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
• Evenly sprinkle the cinnamon topping on top of the banana cake batter.
• Bake for 35-40 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs or no crumbs at all.
• Let it come to room temperature before serving and. Dust with a little powder sugar on top, and serve.

Keyword
banana, coffee cake, sheet cake

Tried this recipe?

Let us know how it was!