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5.0 from 6 votes

Banana Traybake (Banana Sheet Cake)

This delicious Banana Traybake is easy to make all in one bowl. Delicious fluffy banana sponge with cream cheese and caramel frosting. Perfect for sharing!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 16 -20 slices
Calories: 568 kcal
Course: Cake
Cuisine: British

Ingredients

  • 350 g (2 ¾ cups) flour plain / all purpose flour
  • 330 g (1 ⅔ cups) sugar caster or soft light brown
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda
  • 200 g (7/8 cup) unsalted softened butter or margarine (Stork)
  • 3 large eggs
  • 200 g (7oz) ripe bananas / 2 medium mashed well or liquidized
  • 2 tsp vanilla extract or vanilla bean paste
  • 2 tbsp milk
For the Frosting
  • 500 g (2 cups) mascarpone or full fat cream cheese
  • 60 ml ¼ cup) cold cream double / heavy cream
  • 240 g (2 cups) icing sugar powdered sugar
  • 3 tbsp caramel or Dulce de Leche
  • 2 tsp vanilla paste or extract
To decorate
  • caramel to drizzle
  • 3 white chocolate curls

Instructions

    Cup of Yum
  1. Preheat the oven to 180C (350F). Mist a rectangular cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
  2. Put the flour and sugar in large bowl. Add the baking powder and bicarbonate of soda and mix together using a balloon whisk.
  3. Add the softened butter, eggs, milk, vanilla and mashed bananas.
  4. Start beating together on low speed setting using a hand mixer (or in a stand mixer using paddle attachment).
  5. Increase the speed to maximum once the ingredients have been incorporated. Beat for a minute then stop and scrape the bottom and sides of the bowl with a spatula. Beat again until the batter is completely smooth.
  6. Spoon the batter into the prepared tin and level. Bake for about 35-40 minutes or until the cake is springy to the touch and a toothpick inserted in the middle comes out clean.
  7. Check the cake is done by inserting a skewer in the middle - it should come out clean, the cake should be well risen, golden and springy to the touch. Leave to cool in the tin.
Make the Frosting
  1. Measure the mascarpone (or full-fat cream cheese), sifted icing sugar, vanilla and caramel into a mixing bowl. Drizzle a little of the cream into the bowl and start whisking on low speed to combine the ingredients.
  2. Gradually increase the speed to medium and continue adding the cream until the frosting holds peaks. 
  3. Spread the frosting onto the cooled cake and drizzle with extra caramel Sprinkle with white chocolate curls or mixed nuts, slice and enjoy!

Notes

  • This cake is so easy that even novice bakers will find it a easy. Even so there’s a few things you need to know to achieve lemony perfection!
  • This cake is so easy that even novice bakers will find it a easy. Even so there’s a few things you need to know to achieve lemony perfection!
  • Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
  • To prevent your cakes sticking to the pans, properly grease the cake tin with a little softened butter and then sprinkle with flour shaking out any excess. I prefer to use a cake release spray for most of my baking.
  • Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean.
  • Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.  
  • Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
  • To prevent your cakes sticking to the pans, properly grease the cake tin with a little softened butter and then sprinkle with flour shaking out any excess. I prefer to use a cake release spray for most of my baking.
  • Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean.
  • Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.  

Nutrition Information

Calories 568kcal (28%) Carbohydrates 73g (24%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 17g (85%) Cholesterol 123mg (41%) Sodium 284mg (12%) Potassium 353mg (10%) Fiber 1g (4%) Sugar 49g (98%) Vitamin A 1003IU (20%) Vitamin C 3mg (3%) Calcium 155mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 16-20 slices

Amount Per Serving

Calories 568

% Daily Value*

Calories 568kcal 28%
Carbohydrates 73g 24%
Protein 7g 14%
Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 123mg 41%
Sodium 284mg 12%
Potassium 353mg 8%
Fiber 1g 4%
Sugar 49g 98%
Vitamin A 1003IU 20%
Vitamin C 3mg 3%
Calcium 155mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.