Servings
Font
Back
Banana Bread Cake
5 from 2 votes

Banana Bread Cake

Here is the best Banana Bread Cake recipe made in a sheet pan and finished with a creamy coconut peanut butter frosting! Ready in less than 30-minutes, it is an award winning sweet treat for banana lover's! A healthier banana snack cake made with yogurt, less sugar and whole wheat pastry flour.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 12
Course: Dessert
Cuisine: American

Ingredients

  • 6 tablespoons butter softened, plus more for greasing, unsalted
  • 1/2 cup granulated sugar
  • 2 egg room temperature, large
  • 1/2 cup Greek yogurt room temperature, full-fat
  • 2 teaspoons vanilla extract
  • 3 banana equal to 1.5 cups mashed very well, medium, extra ripe
  • 1.5 cups whole wheat pastry flour
  • 1/2 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1/4 teaspoon salt fine sea salt
  • frosting
  • 1 coconut cream 13.5 ounce can, chilled for 8 hours
  • ⅓ cup peanut butter all-natural creamy
  • ¼ cup honey

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and grease a quarter sheet pan or 9x13 inch cake pan with butter; set aside.
  2. Mix wet ingredients: In a large bowl using an electric hand mixer, beat butter butter and sugar until light and fluffy. Add in eggs, yogurt and vanilla, mixing on low speed until combined.
  3. Combine: Fold in bananas and dry ingredients, stirring gently until combined.
  4. Bake: Pour batter into prepared baking pan and bake for 18-22 minutes, or until an inserted toothpick comes out clean.
  5. Make frosting: While the cake is cooling, make the frosting by using an electric mixer to whip together chilled coconut cream, peanut butter and honey until light and fluffy. Use a chilled bowl if possible to keep coconut cream really cold.
  6. Serve: Spread onto cooled cake and serve!

Notes

  • This cake is delicious on it's own too, if you prefer to leave out the frosting. Feel free to add in ½ cup mini chocolate chips in its place or in addition to!
  • STORAGE -  Cake (frosted or unfrosted) will keep, covered, for up to 3 days at room temperature or 1 week in the fridge.