logo

Easy Banana Chocolate Sheet Cake

Posted: July 17, 2015
Categories: Chocolate Desserts

 

A lot of readers have asked me: “What is a perfect cake to bring to a party?” The answer is in this recipe. Chocolate is really one of the universal sweet that almost everyone will go goo-goo gah gah over with. The thing about bringing food to parties is they have to survive for at least a few hours at room temperature environment and still taste good. Therefore, I highly recommend this Easy Banana Chocolate Sheet Cake. Did I mention it is so easy to put together as well?

Easy because there is absolutely no need to bust out your electric mixer – just two bowls and a whisk/fork/spatula will do the trick. The original recipe calls for butter but I switched it to vegetable oil instead so even if the cake is refrigerated, it’ll stay soft. The addition of banana in the batter gives it that tropical taste and helps keep the cake moist and supple. I like to drizzle chocolate ganache over the cake for a rustic finish. Feel free to dress it up with your favorite nuts, chocolate chips or colorful funfetti sprinkles! 

 

Ingredients:
1 cup (200 g) caster sugar (reduce to 3/4 cup (165 g) if you are using semisweet chocolate for the ganache)
1 cup (140 g) all-purpose flour
1/3 cup (35 g) unsweetened cocoa powder (I’m using regular)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 teaspoon salt
1 large egg (approx. 55 g)
1 very ripe large banana – mashed with fork
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) vegetable oil
3/4 tsp pure vanilla extract

Chocolate Ganache:
5 oz (140 g) semisweet or bittersweet chocolate chips
1/3 cup (100 ml) heavy whipping cream
1/2 tbsp (7 g) unsalted butter

Makes a 20 x 20 square cake

Recipe inspired by: Joy of Baking  (with slight modification)

The line up.

The line up.

 

Preheat oven to 180°C/350°F.

In a large bowl, add in flour, sugar, cocoa powder, salt, baking powder and baking soda and mix well. Set aside.

g

 

In another medium bowl, add in mashed banana, egg, milk, warm water, oil, vanilla extract and mix well.

g

g

 

Add the wet ingredients to the dry ingredients and mix gently, until just combined. Do not over mix or the cake will be tough.

v

Done! How easy is that??

Done! How easy is that??

 

Pour the watery batter into a greased 20 x 20 square cake tin or sheet pan and bake for 25 mins or until a skewer inserted comes out clean.

j

 

Let it cool in the cake tin set on a wire rack. You could choose to remove the cake from the cake tin or leave it in.

l

Don’t worry about the cracks as they will be covered by the chocolate ganache.

 

Prepare the chocolate ganache by melting the 3 ingredients in a microwave or in a heatproof bowl set over a pot of simmering water.

Let it cool completely.

Drizzle the ganache and spread all over the cake with a flat spatula or butter knife. Let it set in the fridge for 30 mins before cutting.

h

Optional: top with your favorite crushed nuts (i.e almonds, walnuts, etc) or sprinkle funfetti color sprinkles all over.

Bear Naked Food Easy Banana Chocolate Sheet Cake

Bear Naked Food Easy Banana Chocolate Sheet Cake

Bear Naked Food Easy Banana Chocolate Sheet Cake

Bear Naked Food Easy Banana Chocolate Sheet Cake

 

5.0 from 4 reviews
Easy Banana Chocolate Sheet Cake
 
Prep time
Cook time
Total time
 
A super easy, delicious and moist banana chocolate cake. No whipping or machine required!
Recipe type: Dessert, Baking
Serves: 8 - 10 pax
Ingredients:
  • 1 cup (200 g) caster sugar
  • 1 cup (130 g) all-purpose flour
  • ⅓ cup (35 g) unsweetened cocoa powder (I’m using regular)
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 very ripe large banana – mashed with fork
  • ½ cup (120 ml) warm water
  • ¼ cup (60 ml) milk
  • ¼ cup (60 ml) vegetable oil
  • ¾ tsp pure vanilla extract

  • Chocolate Ganache:
  • 4 oz (110 g) semisweet or bittersweet chocolate chips
  • ¾ cup (180 ml) heavy whipping cream
  • ½ tbsp (7 g) unsalted butter
Full instructions:
  1. Preheat oven to 180°C/350°F.
  2. In a large bowl, add in flour, sugar, cocoa powder, salt, baking powder and baking soda and mix well. Set aside.
  3. In another medium bowl, add in mashed banana, egg, milk, warm water, oil, vanilla extract and mix well.
  4. Add the wet ingredients to the dry ingredients and mix gently, until just combined. Do not overmix or the cake will be tough.
  5. Pour the watery batter into a 20 x 20 greased square cake tin or sheet pan and bake for 25 mins or until a skewer inserted comes out clean.
  6. Let it cool in the cake tin set on a wire rack. You could choose to remove the cake from the cake tin or leave it in.
  7. Prepare the chocolate ganache by melting the 3 ingredients in a microwave or in a heatproof bowl set over a pot of simmering water. Let it cool completely.
  8. Drizzle the ganache and spread all over the cake with a flat spatula or butter knife.
  9. Let it set in the fridge for 30 mins before cutting.
  10. Optional: top with your favorite crushed nuts (i.e almonds, walnuts, etc) or sprinkle funfetti color sprinkles all over.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

104 thoughts on “Easy Banana Chocolate Sheet Cake

  1. Hi babe can I switch to self raising flour and remove the baking soda and baking powder? Or can I stick to plain flour n cut the proportion of baking soda n baking powder? Cox can taste the baking soda n powder taste

  2. Hi Rachelle,
    I made this and it turned out so well! Thank you so much for this great recipe.
    I’m just wondering if i can so a white choco sheet vanilla cake with the same ingredient quantity but replacing the coco with plain flour and skipping the bananas?

  3. Hi Rachelle!! Tried this and it turned out yum!! Thanks for posting ! Just to check how do you reheat the cake if you are serving it the next day?

    1. Hi Ramya, so glad you like it! You could wrap the piece of cake with some aluminum foil (to prevent it from drying out) and warm it up in a preheated oven at 160C for about 10 – 15 mins. Otherwise, they taste great at room temperature too. :-)

  4. Thanks Rachael.. :) I’ve made these into lactation cakes, and they were a huge hit. I’ve made this again for my colleagues, and got a good friend to taste test them, and it got hijacked..I’m making them AGAIN for my bf’s house warming this saturday.. I haven’t eaten them yet, because everyone wanted extras, so none for me..hahaha..I don’t think I’ll be stopping any time soon. These will be in the dessert menu for the next 3 mths..hahaha..

  5. You better check your source of this recipe. This is exactly recipe in joy of baking for choc banana cake. Even ganache recipe same. Just that you half the recipe. But you made a mistake in not halving the whipping cream. Hence so many feedback tat its watery yet you don’t realize. Please giv credit to where due.

    1. Hi Jo, thinking back and after doing some back tracking, this was indeed based on Joy of Baking recipe. Thanks for picking that up! :-) Indeed it is very important to give the right credit properly. As for the amount of heavy cream stated for the ganache, I actually prefer that amount as it is easier to pour over the cake. It will set nicely once cooled so no worries.

  6. Hello Rachelle.. just finished making this recipe and currently waiting for the cake to be chilled first on the chiller (cant wait to try :)) However i have few question ;
    1. How did you apply the ganache without making a mess? Because my cake result is nit that flat so when i drizzle the ganache on top of the cake, it went all over the side of the cake. While if i see your picture, it looks very neat :)
    2. I think the result of my ganache is too watery also, can i maybe reduce the amount of whipped cream next time into 150ml or maybe add the choc chip into 150gr?
    Thank you so much..

    1. Hi Putri! To drizzle the ganache, place the cake on a wire rack and set it on a baking tray lined with baking paper. That way, the chocolate will drip into the tray and not make a mess. The ganache should thicken slightly when cooled. :-) Let me know how it goes.

      1. Hello Rachelle.. thank you for the tips.. my ganache were thicken once its cooled just like you said and the taste of the cake is soo delicious! However i think i still need more practice to apply the ganache so the result can be like yours :)

  7. Hi Rachelle, i want to bake this yummylicious cake this weekend. Becoz my guests prefer less sweet, was wondering if i reduce sugar to 100 g n use 70ml whipping cream instead of 60ml milk, will it work too?? TIA

    1. Hi Zoe, based on the feedback provided by readers who made the cake, they found the level of sweetness (165 g) to be just right. You could reduce another 5 – 10 g if you like but not too much. Perhaps you could also try using bittersweet chocolate for the ganache instead of semi-sweet chocolate. That should be perfect for your guests. I wouldn’t recommend replacing the milk with whipping cream as it will alter the texture of the cake. Good luck in the kitchen and let me know how it goes! 😀

      1. Thanks for your prompt reply and advice. As for ganache can i use baking chocolate or must it be choc chips pls? Thanks, Rachelle :)

  8. hi! really want to try this recipe but i have a few questions, can i increase the number of bananas to maybe 5? i have lots of bananas here and need to use them or else it will just rot. :( will it change the texture ofnthe cake?

    thanks! more power to your blog! im a fan and a reader! :)

  9. hi! really want to try this recipe but i have a few questions, can i increase the number of bananas to maybe 5? i have lots of bananas here and need to use them or else it will just rot. :( will it change the texture ofnthe cake?

    thanks! morenpower to your blog! im a fan and a reader! :)

  10. Hi, can I know where can I buy the PURE vanilla extract in Singapore? Most of them which I’ve seen is vanilla extract. Thank you in advance!

  11. This is one of the recipes that truly delivers what it says it will: EASY & PERFECT! I’ve served this at two different parties and at both times, it received rave reviews! The cake runs out so quickly that some people coming for a 3rd helping were disappointed to see it gone in less than 20 min! At the second party, most of the guests didn’t know me personally & thought i’m an expert baker! This is a keeper!

  12. Hi Rachelle
    Love your beautiful blog and recipes. May I ask if this banana chocolate sheet cake can be stacked up high, like maybe 3 or 4 layers of the thickness with ganache in between. I am thinking of using this recipe for a birthday cake,covered by fondant with fondant figurines on top of the cake. Will the cake be able to handle the weight of the fondant deco? Thank you.

    Jade

    1. Hi Jade! Thank you for your kind words. :-) Your idea of turning this into a birthday cake sounds wonderful. Technically it should work as the structure is dense so it should hold up. I’d love to see your masterpiece when it is done!

  13. Have tried the chocolate cake and it is very sweet. I have cut down to 150gm but still sweet . The cake is very soft

  14. Love this! Besides using a 20 by 20 cake tin, What other tin size would u recommend? If it’s round, what size? I have a rectangle tin. 6″ by 9″ and a sq tin 5″ by 5″ .

    Thanks for sharing this!

  15. Hi, do we need to sieve the flour? Also can we use President brand whipping cream? What is heavy whipping cream? TIA

    1. Hi Bessie! Not necessary to sieve. Just mix all the dry ingredients with the whisk, just like in the picture above. Yes, you could use that brand. Heavy whipping cream is also known as whipping cream. Have fun making it! :-)

  16. Hi Rachelle, I tried baking the cake today. Somehow my cake did not raise at all. It is very dense. Do you what is the reason?

    1. Hi Stephanie! I’m sorry you had trouble with the recipe. I wish I could be more helpful but I’m not sure what went wrong without getting more information on your baking process. The cake will rise (about 2 inches) but not that much and it is supposed to be slightly dense but soft.

  17. Hi Rachelle , Can I know the brand of unsweetened cocoa powder ,semisweet or bittersweet chocolate chips & heavy whipping cream you are using for Easy Banana Chocolate Sheet Cake ? If you able to show me the image that will be great . Thank you

  18. Hi Rachelle, Can I use an 8inch round pan instead and is the baking time still the same as urs?
    Without banana, will the cake still be soft and moist? Can I omit the butter in the ganache?
    Thanks you.

    1. Hi Angeline! Yes to the round pan and baking time. Without the banana should still be okay. The butter helps to stabilize the ganache and makes it firmer and shinier. I personally have not tried omitting it before but one reader did and hers turned out fine. :-)

  19. Hi Rachelle, I finally tried this today. It’s super nice and moist. However, mine did not turn out flat like yours. It has a slight dome in the middle…. Any idea why? What did I do wrong?

  20. Hi Rachelle, I finally tried this today. It’s super nice and moist. However, mine did not turn out flat like yours. It has a slight dome in the middle…. Any idea why?

  21. I followed the recipe, however I used a round tin instead.
    The center of the cake rose so much that I had to cut it off to achieve a flat surface. Any idea what went wrong?

  22. Hi, thank you for sharing! I made one last one last night; I am new in baking and this recipe is easy to follow and the cake turned out lovely. I sprinkled some almond bits on top too.
    Just wonder.. can I replace the caster sugar to brown sugar in order to cut down the sweetness?
    Thank you.

  23. You mentioned all-purpose flour, can i use normal flour (i use normal flour for chiffon).
    Is your tin 20 by 20 cm?
    Do you line your tin with parchment paper?

    1. Do you mean plain flour? Yes, you can. My tin is indeed 20 x 20 cm and I greased the base and sides of the tin lightly with a little oil. No parchment paper needed.

    2. Hi, thank you! is it easy to remove the cake from the tin?
      Also I wanted to bake today, but no ripe bananas. Can u suggest an alternative?

  24. Thanks for sharing this awesome recipe. Tried it tonight but the texture of my cake looks different from yours, trying to nail down the issues
    1. Did you use a static or convection oven at 180 degrees?
    2. Which rack did you bake the cake at? I’ve used the lowest rack but after 25 mins the cake was still wet in the middle. Brought up two levels and baked for additional 7 mins
    3. What is the temp of your warm water?
    4. What type of banana did you use? Del Monte type or local bananas?

    Thanks!

    1. Hi Karen! How was your texture? Please see my replies below. :-)

      1. Did you use a static or convection oven at 180 degrees? Ans: Convection.
      2. Which rack did you bake the cake at? I’ve used the lowest rack but after 25 mins the cake was still wet in the middle. Brought up two levels and baked for additional 7 mins. Ans: I used middle rack. Different ovens’ temp vary so you might have to adjust baking time accordingly.I wouldn’t recommend increasing the temp as it might dry out the cake.
      3. What is the temp of your warm water? Ans: Should be around 50C.
      4. What type of banana did you use? Del Monte type or local bananas? Ans: I’m using Del Monte type.

      1. Thanks Rachelle. Texture of cake was much nicer after chilling overnight. Should be lighter than brownie but denser than sponge cake type of texture right?

        I’ve guessed correctly that you used the middle rack since timing is only 25 mins. I’ve used 4 small local bananas which could have caused the mixture to be wetter. Also the water I’ve used is likely to be cooler than 50 degree

  25. Love your bakes. What brand of semi-sweet chocolate chips do you use for your ganache?
    Thanks in advance

  26. Hi Rachelle. Thanks for sharing! Will certainly be adding this cake to my baking list. Can I use topping cream instead of whipping cream for the chocolate ganache?

  27. Thanks. Will certainly be adding this cake to my baking list! Can I use topping cream instead of whipping cream for ganache?

  28. Hi thanks for this awesome recipe. I love them simple! Would like to ask if I can steam this instead?

    1. Hi Tai Ching! Me too. :-) I’ve not try the steaming method but you could definitely do it. Wrap the tin with a piece of lightly oil aluminium foil (grease side down) and fold down the edges around the tin. Steam for 45 – 60 mins or until the skewer inserted comes out clean.

  29. Thank you for sharing the recipe!

    Could I find out which type of vegetable oil did you use, like sunflower, canola etc? Can I use rice bran oil? Would it make any difference?

    Where can I buy good quality vanilla essence?

    Thanks you :)

    1. Hi Tarepanda! You’re most welcome. :-) I’m using canola, which is flavorless and has a pleasant, neutral taste so it works well for baking. You could use other types of vegetable oil (sunflower is good too) which are liquid fats and will produce similar texture for the cake. You could use rice bran oil too but I find it has a mild nutty flavor so I use it mostly for cooking.

  30. Where can i purchase Ghirardell cocoa powder? If i omit banana mash, do i need to add alittle more liquid to make it moist?

    1. Hi Priscilla! I bought the Ghirardelli cocoa powder online (www.iherb.com). Other brands of cocoa powder would work too. :-) You could omit the banana, no extra liquid needed.

      1. Thanks! Any idea if replacing all purpose flour with self raising is ok? So i can omit baking powder

        1. Sorry, another qns. Does tin with removeable base suitable? The batter seems abit watery

          1. I bake this today. The taste is awesome! I’m not sure abt the texture. It’s abit softer than brownie, denser than sponge. Is tht the right texture? Or it is dense due to overmixing?

    1. Hi Marie! You could but you’ll have to whip it together with the sugar till fluffy or else your cake would probably be on the dense side. Using oil in this recipe makes it fuss-free and produces a moist and supple cake even when refrigerated.

  31. Hi, can i double the recipe? And is it too rich for kids? I would like to omit the baking soda, hope it doesnt affect the cake.

    1. Hi Trish! Yes, feel free to double the recipe. I wouldn’t recommend omitting the baking soda as you’ll need it to react with the baking powder for the cake to rise well. :-)

Comments are closed.