Sheet Pan Banana Cake (Printable Recipe)

Soft banana cake with mini chocolate chips, baked in a sheet pan. Great for any time of day.

# Ingredients You'll Need:

01 - 1 cup unsalted butter, softened

02 - 1 1/4 cups packed brown sugar

03 - 3/4 cup granulated sugar

04 - 1 tablespoon vanilla extract

05 - 2 large eggs

06 - 1 1/3 cups mashed very ripe banana (about 3 medium)

07 - 2 3/4 cups all-purpose flour

08 - 1 teaspoon baking soda

09 - 1 teaspoon kosher salt

10 - 1 1/4 cups mini semisweet chocolate chips, divided

01 - Preheat oven to 350°F (175°C) and coat a 17×11-inch rimmed baking sheet with nonstick cooking spray.

02 - In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is creamy and well combined.

03 - Mix in vanilla extract, eggs, and mashed banana until the batter is fully incorporated.

04 - Add all-purpose flour, baking soda, and kosher salt to the bowl. Beat just until combined without over-mixing.

05 - Stir in 1 cup of the mini chocolate chips, reserving the remaining 1/4 cup for topping.

06 - Evenly spread the batter into the prepared baking sheet and sprinkle the remaining 1/4 cup mini chocolate chips on top.

07 - Bake for 18–22 minutes or until golden brown and a tester inserted into the center comes out with a few moist crumbs.

08 - Allow to cool completely in the pan before slicing into squares and serving.

01 - Use overly ripe bananas with black spots for maximum natural sweetness and moisture.

02 - Avoid over-mixing the batter to keep the cake light and tender.

03 - Spoon and level the flour when measuring to avoid a dry texture.

04 - To freeze, cool completely and store in an airtight container or bag for up to 2 months.