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Heavenly Banana Sheet Cake with Chocolate Ganache Delight

An indulgent yet simple banana sheet cake topped with a glossy chocolate ganache, perfect for casual gatherings and family desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 1/2 cups mashed ripe bananas (about 3 medium bananas) Use very ripe, brown-speckled bananas for the best sweetness and flavor.
  • 2 cups 2 cups all-purpose flour See substitution notes for gluten-free options.
  • 1.25 cups 1 1/4 cups granulated sugar Reduce if preferred.
  • 0.5 cups 1/2 cup packed light brown sugar
  • 0.5 cups 1/2 cup unsalted butter, softened Can also be melted and cooled.
  • 2 large 2 large eggs, at room temperature
  • 0.5 cups 1/2 cup sour cream or plain Greek yogurt Adds tenderness and tang.
  • 1 tsp 1 tsp baking soda
  • 1 tsp 1 tsp baking powder
  • 0.5 tsp 1/2 tsp fine sea salt
  • 1 tsp 1 tsp pure vanilla extract
  • 0.5 tsp 1/2 tsp ground cinnamon (optional) Recommended for added flavor.
For the Chocolate Ganache
  • 8 oz 8 oz semisweet chocolate, chopped or chips Good-quality chocolate matters.
  • 3/4 cup 3/4 cup heavy cream
  • 1 tbsp 1 tbsp unsalted butter (optional) For shine.
  • 1 pinch Pinch of salt
  • 0.5 tsp 1/2 tsp vanilla extract
Optional Topping
  • 1 banana 1 banana, thinly sliced for decoration
  • 0.5 cup 1/2 cup chopped toasted walnuts or pecans

Method
 

Preparation
  1. 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.
  2. Mash bananas until mostly smooth with a few small lumps for texture.
Mixing Wet Ingredients
  1. In a large bowl, beat the softened butter with both sugars until light and slightly fluffy.
  2. Add the eggs one at a time, beating until combined. Stir in the mashed bananas, sour cream, and vanilla until creamy and fragrant.
Combining Dry Ingredients
  1. 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.
Baking the Cake
  1. 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.
Cooling
  1. Allow the cake to cool in the pan on a wire rack for about 20 to 30 minutes, or until warm but not hot.
Making the Ganache
  1. Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
  2. 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.
Pouring Ganache
  1. Pour the ganache evenly over the warm cake and smooth it out. Let set at room temperature for about 1 hour.
Serving
  1. Slice into squares using a sharp knife warmed under hot water and wiped dry. Enjoy warm or at room temperature.

Notes

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. Store covered in the refrigerator for up to 4 days.