Banana Sheet Cake with Chocolate Ganache
Introduction
I first baked this Heavenly Banana Sheet Cake with Chocolate Ganache Delight on a rainy Sunday when the house smelled like warm bananas and butter. I had a bowl of spotty, overly ripe bananas and an urge to create something simple that tasted indulgent.
As I mashed the bananas, I remember the batter whispering of comfort and cozy afternoons. The first bite, where moist banana crumb met silky chocolate, felt like a small celebration.
I love how this cake is both humble and luxurious. It uses pantry staples yet finishes with a glossy ganache that makes every forkful feel special. If you enjoy nostalgic flavors with a modern chocolate twist, you will likely fall in love with this one. For a slightly different take that is just as comforting, try my favorite riff on banana desserts at banana bread cake with cream cheese frosting.
The Magic in This Recipe
This cake shines because it is quick, forgiving, and family-approved. The bananas keep the crumb incredibly moist so you do not need a lot of fat, and the ganache adds a decadent finish without fussy piping. It is perfect for casual gatherings, school lunches, or when you want an easy dessert that looks like you spent more time on it than you did. The balance of warm banana spice and rich chocolate is what makes it our go-to comfort treat.
What Goes Into This Recipe
For the Cake
- 1 1/2 cups (360 g) mashed ripe bananas (about 3 medium bananas) use very ripe, brown-speckled bananas for the best sweetness and flavor
- 2 cups (250 g) all-purpose flour see substitution notes for gluten-free options
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (115 g) unsalted butter, softened (or melted and cooled)
- 2 large eggs, at room temperature
- 1/2 cup (120 g) sour cream or plain Greek yogurt adds tenderness and tang
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon (optional, but recommended)
For the Chocolate Ganache
- 8 oz (225 g) semisweet chocolate, chopped or chips (good-quality chocolate matters)
- 3/4 cup (180 ml) heavy cream
- 1 tbsp unsalted butter (optional, for shine)
- Pinch of salt and 1/2 tsp vanilla extract
Optional Topping
- 1 banana, thinly sliced for decoration
- 1/2 cup chopped toasted walnuts or pecans
Notes on ingredients and substitutions
- For gluten-free: use a 1:1 gluten-free baking flour blend.
- For dairy-free: swap butter for vegan butter and use coconut cream instead of heavy cream; choose dairy-free chocolate.
- If you prefer less sugar, reduce granulated sugar to 1 cup and the brown sugar to 1/3 cup.
How to make Heavenly Banana Sheet Cake with Chocolate Ganache Delight
Step 1: Prep and preheat
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment paper leaving an overhang for easy removal.
- Mash bananas until mostly smooth with a few small lumps for texture.
Step 2: Mix the wet ingredients (about 5 minutes)
- In a large bowl, beat the softened butter with both sugars until light and slightly fluffy. Add the eggs one at a time, beating until combined. Stir in the mashed bananas, sour cream, and vanilla. The mixture should be creamy and fragrant.
Step 3: Combine dry ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry mix into the wet banana mixture until just combined. Avoid overmixing; stop when there are no large streaks of flour. The batter will be thick and pourable.
Step 4: Bake the cake (25 to 30 minutes)
- Spread the batter evenly in the prepared 9×13 pan. Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. The top should be golden and spring back lightly when touched.
Step 5: Cool before ganache (30 minutes)
- Allow the cake to cool in the pan on a wire rack for about 20 to 30 minutes. The cake should be warm but not hot before adding ganache so the chocolate does not sink in.
Step 6: Make the ganache (10 minutes)
- Place chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer and tiny bubbles form around the edges, about 2 to 3 minutes. Pour the hot cream over the chocolate and let sit for 1 minute. Stir gently until smooth and glossy, then whisk in the butter, salt, and vanilla. The ganache should be pourable but thick enough to coat the back of a spoon.
Step 7: Pour and set (about 1 hour)
- Pour the ganache evenly over the warm cake and use an offset spatula to smooth. Decorate with banana slices and chopped nuts if using. Let the ganache set at room temperature for about 1 hour, or chill briefly (15 to 20 minutes) for faster setting. If chilled, allow 10 minutes at room temperature before cutting for easier slicing.
Step 8: Serve
- Slice into squares using a sharp knife warmed under hot water and wiped dry for clean edges. Enjoy warm or at room temperature.
Expert Tips & Ideas
- Use very ripe bananas for maximum sweetness and banana flavor. The brown spots are your friend.
- Measure flour by spooning into the cup and leveling off to avoid a dry cake.
- Do not overmix the batter; stop when the flour streaks disappear to keep the cake tender.
- If your ganache becomes too thick, stir in a teaspoon or two of warm cream to loosen it.
- For a lighter finish, fold whipped cream into cooled ganache to make a chocolate mousse topping.
- To make it gluten-free, substitute a 1:1 gluten-free flour and add a teaspoon of xanthan gum if your mix does not contain it.
- For vegan/dairy-free: use coconut yogurt in the batter and coconut cream for the ganache with dairy-free chocolate.
- Storage: keep the cake covered in the refrigerator for up to 4 days. Freeze slices wrapped tightly for up to 2 months; thaw in the fridge overnight.
How to Serve
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream to contrast the rich chocolate.
- Serve with strong coffee or a creamy latte for an afternoon treat.
- For a brunch spread, plate squares alongside fresh berries and a pot of hot tea.
- Presentation tip: sprinkle toasted chopped nuts or a light dusting of cocoa powder before serving for a polished look.
- Approximate serving size: makes 12 to 16 squares depending on how generous the slices are.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Bake the cake a day ahead, cool completely, then make the ganache and pour it on the day you plan to serve for the freshest topping.
Q: Can I freeze this cake with ganache?
A: You can freeze individual slices wrapped well. Thaw overnight in the fridge and bring to room temperature before serving for best texture.
Q: What can I use instead of heavy cream for ganache?
A: For a lighter ganache, use evaporated milk or for dairy-free, use full-fat coconut cream. The texture will vary slightly.
Q: How do I prevent the cake from becoming watery with banana slices on top?
A: For decoration, add banana slices just before serving. If you add them earlier, brush lightly with lemon juice to reduce browning and moisture.
Q: Can I make this gluten-free or vegan?
A: Yes. Use a 1:1 gluten-free flour blend and swap dairy components with plant-based alternatives as noted in the tips.
Conclusion
This cake is one of those simple pleasures that brings people together. I hope you try it on a cozy weekend or to brighten a weekday evening. If you love the chocolate finish and want more inspiration for celebratory cakes, check out this Best-Ever Birthday Chocolate Bundt Cake (video) for beautiful ganache techniques and party-worthy presentation. Please share your results or tweaks in the comments so we can swap ideas.
“A bite of this banana cake with its glossy chocolate top felt like a hug from the inside. Moist, comforting, and just the right hint of chocolate a new family favorite.”
Heavenly Banana Sheet Cake with Chocolate Ganache Delight
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment paper leaving an overhang for easy removal.
- Mash bananas until mostly smooth with a few small lumps for texture.
- In a large bowl, beat the softened butter with both sugars until light and slightly fluffy.
- Add the eggs one at a time, beating until combined. Stir in the mashed bananas, sour cream, and vanilla until creamy and fragrant.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually fold the dry mix into the wet banana mixture until just combined, being careful not to overmix.
- Spread the batter evenly in the prepared pan. Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for about 20 to 30 minutes, or until warm but not hot.
- Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth and glossy, then whisk in butter, salt, and vanilla.
- Pour the ganache evenly over the warm cake and smooth it out. Let set at room temperature for about 1 hour.
- Slice into squares using a sharp knife warmed under hot water and wiped dry. Enjoy warm or at room temperature.
Notes
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