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Banana Bread Sheet Cake with Chocolate

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Banana Bread Sheet Cake with Chocolate combines the moist, comforting flavor of ripe banana bread with rich pockets of chocolate in an easy 9×13-inch cake. A silky chocolate ganache makes this simple bake an indulgent dessert for sharing.

Ingredients

  • 3 very ripe bananas, mashed, about 1 1/2 cups
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk or sour cream
  • 1 cup semisweet or dark chocolate chips
  • 1/2 cup chopped walnuts or pecans, optional
  • 1/2 cup chocolate chunks, optional
  • 6 ounces semisweet chocolate, chopped, for the optional topping
  • 1/2 cup heavy cream, for the optional topping
  • 1 tablespoon unsalted butter, for the optional topping
  • Chocolate shavings or mini chocolate chips, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper if desired.
  2. Peel and thoroughly mash the ripe bananas until mostly smooth.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and slightly fluffy.
  5. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and mashed bananas.
  6. Add the dry ingredients in portions, alternating with the buttermilk or sour cream. Mix only until combined.
  7. Gently fold in the chocolate chips and chopped walnuts or pecans if using.
  8. Spread the batter evenly in the prepared pan and scatter additional chocolate chunks over the surface if desired.
  9. Bake for 30 to 35 minutes, until the center is set and a toothpick inserted into a cake-only area comes out clean or with a few moist crumbs.
  10. Place the pan on a wire rack and allow the cake to cool completely, about 1 hour.
  11. For the optional chocolate topping, place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until steaming, then pour it over the chocolate and let stand for 2 to 3 minutes.
  12. Stir the chocolate and cream until smooth, then stir in the butter for extra gloss.
  13. Spread or drizzle the chocolate topping over the cooled cake. Garnish with chocolate shavings or mini chocolate chips if desired and let the topping set before slicing.

Notes

  • Use heavily spotted or dark-skinned bananas for the sweetest flavor and moistest texture.
  • Thawed frozen ripe bananas can be used, including the liquid they release.
  • Avoid overmixing after adding the flour to keep the cake tender rather than dense.
  • For a Banana Nut Chocolate Sheet Cake, add toasted walnuts or pecans to the batter.
  • For a more chocolate-forward cake, add cocoa powder to the batter while retaining the chocolate chips.
  • For a simpler banana bread-style finish, omit the ganache and scatter extra chocolate chunks over the batter before baking.
  • Peanut butter chips or a peanut butter drizzle pair well with the banana and chocolate flavors.
  • Store refrigerated leftovers for 4 to 5 days or freeze individual pieces for up to 2 to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/banana-bread-sheet-cake-with-chocolate/