Recipe: Nutty Banana Sheet Cake

published Jan 9, 2017
Nutty Banana Sheet Cake
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Izy Hossack)

Now here’s a wholesome cake you can feel equally happy about for dessert as you can for breakfast. A fluffy sheet of banana cake is the perfect partner to a mix of crunchy, earthy nuts and seeds. To make this wholesome cake a bit more sweet, we’re finishing it off with a drizzle of bittersweet chocolate.

Another One-Bowl Wonder

I love the ease of making this cake. Like banana bread, it’s a one-bowl wonder, thanks to the use of oil instead of creamed butter and sugar. Even with the use of oil, you still get a light cake, which means this recipe is ideal for eating any time of day.

A Wholesome List of Ingredients

While still very much a cake, this recipe is chock-full of wholesome ingredients.

  • The mashed bananas make it moist and flavorful.
  • Applesauce doubles down on the tenderness of this cake.
  • Poppy seeds, walnuts, and sunflower seeds make this cake hearty — but not dense — and add a nice layer of crunch. You can swap in flaxseeds or coconut flakes here with equal success!
(Image credit: Izy Hossack)

Nutty Banana Sheet Cake

Serves 9 to 12

Nutritional Info


  • 2

    medium, overripe bananas (about 7 ounces peeled banana)

  • 1/2 cup

    loosely packed light brown sugar

  • 1/3 cup

    vegetable oil or melted unsalted butter

  • 2

    large eggs

  • 1/2 cup

    ground almonds

  • 1/3 cup


  • 1/4 cup


  • 3/4 teaspoon

    baking soda

  • 3/4 teaspoon

    baking powder

  • 1/2 teaspoon

    fine salt

  • 1 1/2 cups

    whole-wheat pastry flour

  • 1 tablespoon

    poppy seeds

  • 3 tablespoons

    sunflower seeds

  • 1/2 cup

    walnut pieces

  • 2 ounces

    dark chocolate (70% cocoa), melted


  1. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch rimmed baking sheet with oil or butter; set aside.

  2. Peel the bananas, place on a plate, and mash with the back of a fork until smooth. Scrape into a large bowl. Add the sugar, oil or butter, eggs, almonds, applesauce, and milk. Stir together until well-mixed. Add the baking soda, baking powder, salt, flour, and poppy seeds. Fold together until no floury patches remain.

  3. Pour the batter into the prepared baking sheet and sprinkle with the sunflower seeds and walnut pieces. Bake until well-risen and golden-brown — a toothpick inserted into the center should come out clean, 35 to 40 minutes.

  4. Drizzle the cake with the melted chocolate and leave to cool and set. Once cooled, cut into 9 to 12 pieces.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 5 days.