Sheet Pan Banana Cake

This sheet pan banana cake is the perfect blend of banana bread and chocolate chip cookie flavor baked into a soft golden cake. It is ideal for casual gatherings, quick breakfasts, or comforting desserts with a warm cup of coffee.

I first made this during a busy school week and now it’s my go-to treat for every potluck and bake sale.

Ingredients

• Very ripe bananas: provide deep flavor and natural sweetness look for heavy spotting on the skin
• All purpose flour: is reliable for a tender but sturdy crumb
• Baking soda: gives the cake its soft rise and light texture
• Brown sugar: adds moisture and rich caramel flavor
• Granulated sugar: enhances overall sweetness and helps the cake brown
• Unsalted butter: adds richness and flavor use room temperature for easy creaming
• Eggs: hold the structure and provide lift
• Vanilla: enhances the banana and chocolate flavor
• Kosher salt: balances the sweetness and highlights each ingredient
• Mini chocolate chips: melt into every bite choose high quality for best results

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit and coat a seventeen by eleven inch rimmed baking sheet with nonstick spray to prevent sticking and ensure even baking

Cream the Butter and Sugars:

In a large mixing bowl beat the softened butter with brown and white sugar until creamy and light this usually takes two to three minutes and helps develop the cake texture

Add Eggs Vanilla and Banana:

Beat in the eggs one at a time followed by vanilla and mashed banana continue mixing until the batter looks smooth and glossy

Combine the Dry Ingredients:

Add flour baking soda and salt to the wet mixture stir gently until just combined do not over mix as this can make the cake tough

Mix in Chocolate Chips:

Fold in one cup of mini chocolate chips saving the rest to sprinkle on top this ensures even chocolate in every bite

Spread and Top:

Spread the batter evenly into the prepared pan smoothing the top with a spatula sprinkle the remaining chocolate chips over the surface

Bake the Cake:

Bake for eighteen to twenty two minutes until golden and a toothpick inserted in the center comes out with moist crumbs not wet batter

Cool and Cut:

Let the cake cool completely in the pan this helps it set and makes slicing into neat squares easier

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I love how the mini chocolate chips nestle perfectly into the banana batter and melt just slightly while baking this is the cake my kids request for birthdays and breakfast in equal measure

Storage Tips

Store tightly covered on the counter for three days or refrigerate for five days

For longer storage freeze individual squares in airtight containers for up to two months

Thaw overnight in the fridge and bring to room temperature before serving

Ingredient Substitutions

If you only have salted butter reduce the added salt slightly

Regular chocolate chips can replace mini chips but distribute them evenly

Gluten free flour blends can be used with care though texture may vary slightly

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Serving Suggestions

Serve warm or at room temperature with a glass of cold milk or hot coffee

Top with whipped cream or a dusting of powdered sugar for a brunch style treat

Pairs well with fresh berries or a spoonful of Greek yogurt for breakfast

Cultural or Historical Context

Banana cakes rose in popularity in the nineteen thirties during times of frugality as a way to use overripe fruit

This sheet pan version is a modern take on the classic making it easier for busy home bakers to enjoy the flavors of banana bread with the feel of a celebratory cake

Frequently Asked Questions About Recipes

→ Can I use regular chocolate chips instead of mini?

Yes, regular semisweet chocolate chips work fine, though mini chips ensure more even distribution in each bite.

→ How ripe should the bananas be?

The bananas should be very ripe with black spots. The riper they are, the more sweetness and moisture they provide.

→ Can I freeze the cake?

Yes, freeze the fully cooled cake in an airtight container or bag for up to 2 months. Thaw before serving.

→ What type of pan should I use?

A 17×11-inch rimmed baking sheet is recommended for even baking and the correct thickness.

→ How do I know when the cake is done?

Check with a toothpick in the center. It should come out with a few moist crumbs but no wet batter.

→ Can I reduce the sugar?

You can slightly reduce the sugar if preferred, but it may alter the texture and sweetness balance.