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Banana Sheet Cake

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This Banana Sheet Cake is made up of my banana cinnamon vanilla cake, packed with chocolate chips and covered in a wallpaper inspired buttercream frosting banana pattern.

Close up of Banana Sheet Cake

Nick’s favorite thing…

This gorgeous banana sheet cake isn’t your regular sheet cake. This one is artistically inspired by banana wallpaper that I saw on Pinterest. One of the only platforms that still inspires my artistic side. It’s tastes delicious and is easy to make!

What does banana sheet cake taste like?

The cake is a moist vanilla and banana cinnamon cake. Simple, but really yummy. And the beauty is, this cake is even yummier and moister the next day. The frosting on top is made of my American buttercream frosting, which, in my experience is best for decorating cake like this.

Banana Sheet Cake

What are the ingredients I need for the banana sheet cake?

All-purpose flour – also known as plain flour.

Caster sugar – also known as superfine sugar.

Salt – I used fine salt.

Unsalted butter – make sure your butter is softened.

Eggs –  I used large eggs.

Milk – I used cow’s milk but almond milk will also work.

Vegetable oil – you can also use sunflower oil.

Greek yogurt – you may use sour cream instead if you wish.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Food gel – I used the chefmaster brand.

Bananas – it is best to use ripe bananas for this cake as they’re sweeter.

Chocolate chips – I used semi-sweet chocolate chips.

Cinnamon – I used ground cinnamon.

American Buttercream Frosting – I have a really great recipe for this that you can grab here! It’s great for cupcake, cakes and buttercream decorations!

Banana flavoring  – I used the Roberts brand flavoring.

My Top Tips!

  • You can bake the cake the day before if you wish.
  • When making the cake, make sure the ingredients are at room temperature.
  • When making the cake make sure you spray the bottom and sides of the cake tin with oil and spray them woth oil.

Other Banana Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious banana sheet cake recipe with me. Giving the recipe a 5-star ⭐⭐⭐⭐⭐ rating really helps out a lot. Please also feel free to join me in the comments section below. And feel free to share with your family and friends on social media.

I’ll see you all on the following recipe!

N x

Pinterest Image For Banana Sheet Cake

Banana Sheet Cake

Banana Wallpaper Sheet Cake

My BananaSheet Cake is made up of my banana cinnamon vanilla cake, packed with chocolate chips and covered in a wallpaper inspired banana pattern.

Serves 16

5 from 1 vote
Print Recipe Pin Recipe
Prep: 1 hour 30 minutes
Cook: 45 minutes
Total: 2 hours 15 minutes
Course: Dessert
Cuisine: American
Calories: 355kcal



  • 3 3/4 cups (645 g) all-purpose flour
  • 1 3/4 cups (400 g) caster sugar
  • 4 1/2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup (190 g) unsalted butter
  • 3 large eggs
  • 2 1/4 cups (560 ml) milk
  • 3/4 cup (190 ml) vegetable oil
  • 3 tbsp Greek yogurt (or sour cream)
  • 1 1/2 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup mini chocolate chips
  • 1 tsp cinnamon

Simple Syrup

  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 1 tsp vanilla extract


  • 2 batches American buttercream frosting
  • 2 tsp banana flavoring
  • 1 tbsp cocoa powder + 5 drops black food gel BLACK FROSTING
  • 5 drops red food gel + 5 drops pink food gel PINK FROSTING
  • 2 drops yellow food gel LIGHT YELLOW FROSTING
  • 6 drops yellow food gel YELLOW FROSTING
  • 6 drops yellow food gel + 3 drops orange food gel DARK YELLOW FROSTING

Learn How To Make it! [VIDEO]



  • Prepare the frosting by adding the banana flavouring. Mix until well combined.
  • Split the frosting into three. Make the pink frosting by adding the food gels listed in the ingredients list. Mix with a spatula or hand mixer until well combined.
  • Colour another portion light yellow using the colour combination in the ingredients list.
  • Split the remaining frosting into 4 bowls. You’re going to leave one portion white. Colour the remaining portions yellow, dark yellow and black.


  • Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray a 30.5x 20.5 x 2.8 cm cake tin with oil spray and line the bottom with baking paper.Set aside
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
  • Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  • Add the eggs, milk, oil, mashed banana, cinnamon,Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. Add the choc chips and fold in using a spatula.
  • Pour the batter into the cake tin. Bake for 50-60 minor until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cake to cool to room temperature inside the cake tins and then chill it in the fridge overnight. Chilling your cake overnight makes it easier to trim and decorate.So I bake my cake the day before I decorate it.
  • To trim your chilled cake, use a cake leveller or large serrated knife to carefully trim the crust off the top.
  • To crumb coat your cake, add a dab of frosting onto an45cm x 30cm rectangle cake board. Use a small offset spatula to spread the frosting around before adding the trimmed cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
  • Add light yellow frosting to a piping bag and frost around the sides and the top of the cake. Fill the centre with more frosting.Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
  • Add more frosting around the top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
  • Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
  • Add the pink frosting on the top and sides of the cake and smoothen out using the bench scraper. Chill for 2 hours.
  • Fit the end of5 small piping bags with a Wilton #3 piping tip ad fill with white, black, yellow, light yellow and dark yellow frosting.
  • Use a toothpick to indent the top of your chilled cake with banana patterns as shown in the video. Then slowly fill in the bananas with coloured yellow frostings and the white for the open part of the open bananas. Then finish by outlining the bananas with the black frosting.


Cake can be stored in an airtight container for up to three days.


Calories : 355kcal
Carbonhydrates: 38g
Protein: 6g
Fat: 13g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 3g
Trans Fat : 1g
Cholesterol: 59mg
Sodium: 268mg
Potassium : 130mg
Fiber: 1g
Sugar : 15g
Vitamin A: 392IU
Vitamin C: 1mg
Calcium: 137mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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