Banana Sheet Cake with Peanut Butter Frosting Recipe

Amanda Powell | A Cookie Named Desire

Banana sheet cake with peanut butter frosting is a classic combo no one can resist! This moist cake is ready to feed a crowd.

Sheet cakes are amazing. It’s the main way we can get away with eating a slice of cake without having to make up a reason to celebrate something. No one bats an eye at a slice of sheet cake on a Wednesday afternoon. The same can’t be said for a three-layer cake.

Banana Sheet Cake with Peanut Butter Frosting Photo

I think it’s because a sheet cake is easier to put together. Just the batter for your cake and slather on a quick layer of frosting. So simple, but still so beautiful and delicious.

The banana cake is wonderfully moist while still being fluffy and not dense. With 1 1/2 cups of mashed banana, it’s got plenty of banana flavor to stand up against the peanut butter frosting.

Banana Sheet Cake with Peanut Butter Frosting Picture

For the best results, use super ripe bananas. The ones that are more brown than yellow, and maybe look like they are past their prime. If you don’t have overripe bananas, I find roasting them helps bring out their flavor.

What I recommend you doing when you preparing the batter to be baked, is to push the batter more toward the edges rather than leaving the batter in an even layer. Sheet cakes tend to rise more in the center, so a great way to easily prevent that is to leave a dent or divot in the middle area.

Banana Sheet Cake with Peanut Butter Frosting Image
Banana Sheet Cake with Peanut Butter Frosting Pic

If you love peanut butter, you will love this peanut butter frosting. It is super peanut buttery and velvety smooth. A thick layer of peanut butter frosting on your banana cake and a tall glass of ice-cold milk is just perfect.

This banana peanut butter sheet cake is the kind of cake you would want to have a slice of every night. It’s not too sweet, but really satisfies that sweet tooth. It’s the perfect, relaxing before bedtime treat. Or something to enjoy while reading a good book with a mug of tea or hot chocolate in fall.

File 1 - Banana Sheet Cake with Peanut Butter Frosting
File 2 - Banana Sheet Cake with Peanut Butter Frosting

You can store the unfrosted cake in the freezer for up to a month as long as it is in an airtight container. The frosting can be kept in the refrigerator for up to a week and in the freezer for up to a month if in an airtight container.

You can frost the cake while the cake is frozen, but I would leave the frosting at room temperature until softened before you attempt to frost the cake.

File 3 - Banana Sheet Cake with Peanut Butter Frosting
File 4 - Banana Sheet Cake with Peanut Butter Frosting

I love to garnish my frosting with bits of chopped peanuts and chocolate chips for added texture, but you can leave those out!

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Banana Sheet Cake with Peanut Butter Frosting Recipe

    16 Servings


For the Cake:
  • 1 cup Unsalted Butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 large Eggs, room temperature
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Pure Vanilla Extract
  • 1 1/2 cups Mashed Banana
  • 1 cup Plain Yogurt
For the Frosting:
  • 3/4 cup Unsalted Butter, room temperature
  • 1 cup Peanut Butter
  • 2 1/2 cups Powdered Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 2-4 tablespoons Heavy Cream


  1. Preheat the oven to 350°F. Grease and flour a 9x13 baking pan.
  2. Beat the butter and sugar together until light and fluffy — about 5 minutes.
  3. Beat in the eggs one at a time. Beat the batter for about two minutes after you add each egg.
  4. In a medium bowl, mix together the flour, baking soda, and salt together. In a separate bowl, mix together the vanilla, mashed banana, and yogurt together.
  5. Alternate between slowly mixing in the flour and banana mixture. Add the flour in three additions, the banana mixture should be added in two additions. Begin and end with the flour. Do not overmix.
  6. Pour the batter into the baking pan and spread out. Smooth out the batter, but push the batter toward the edges of the pan so the middle of the pan has a small dent. This helps prevent the sheet cake from getting too puffy in the middle.
  7. Bake for 30-35 minutes, or until a toothpick comes out clean.
  8. Remove from the oven and allow to cool completely.
  9. To make the frosting, beat the butter and the peanut butter together until a smooth consistency and one color. Add in the powdered sugar and vanilla and beat until smooth. Add in the heavy cream and beat on medium-high until light and fluffy. Once the cake is cooled, top with the peanut butter frosting.



Cooking Method:
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Related Recipes:
Baking Recipes, Baked Recipes, Cake Recipes, Easy Dessert Recipes, Dessert Recipes, Peanut Butter Recipes, Frosting Recipes, Party Food Recipes
Recipe Yields:
16 slices
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Amanda Powell
Recipe Yields: 16 slices
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 238
Calories 500

% Daily Value*
Total Fat 30g
  Saturated Fat 15g
Sodium 249mg
Total Carbohydrate 50g
  Dietary Fiber 1g
  Sugars 36g
Protein 7g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amanda Powell

About Amanda

Amanda is well known for her blog, A Cookie Named Desire. As she should be, because baking is her thing! We're so glad she's a Baking Fanatic!

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