Everyone loves cake, right? And who can go past a great banana cake…not me, that’s for sure! My Choc Chip Banana Sheet Cake with Caramel Pecans is taking banana cake to the next level. And because it’s a sheet cake, it’s sooo much easier to cut (and eat!).
I think everyone needs a fun, easy sheet cake with plenty of flavours and textures. My best ever banana cake has been taken up a notch and I’m giving you my delicious new concoction. It’s seriously crazy-good. I mean, what’s not to love? It’s all the gooey goodness of banana cake, with the added benefit of dark chocolate. Topped with the fluffiest of frostings and finished off with deliciously crunchy caramel pecans, my Choc Chip Banana Sheet Cake with Caramel Pecans is heaven in a pan! I actually don’t think a banana cake could be any better!
My standard banana cake recipe has been my go-to for well over 20 years and it’s never failed me. I even made it for my Nanna’s (Annie’s) 80th birthday. We were hosting her party at my home and all of my beautiful Great Aunties were coming. They were all amazing cooks, so no pressure! Can you imagine how excited I was then, when one of them asked for my recipe? To me, that is the greatest of compliments!
Not your average Banana Sheet Cake
I LOVE banana cake and I somehow convince myself that because it has banana in it, it’s sort of good for me. And really, the chocolate chips are dark chocolate, so there’s the added benefit of all those antioxidants! The cream cheese frosting has just a hint of vanilla and balances out the cake just beautifully. And don’t get me started on those ridiculously tasty caramel pecans! They bring in another layer of sweetness and crunch that is to die for!
The pecans can be caramelised while the cake is cooking and only takes 5 minutes. When I make this cake, I allow it to cool before frosting it and then break up the pecans over the top. And to make cutting easier (and less messy) pop it in the freezer for 20 minutes.
The softest banana cake
I use buttermilk in my Choc Chip Banana Sheet Cake with Caramel Pecans. The acidity from the buttermilk not only gives the cake a deeper and slightly tangy flavour, but is also low fat (more frosting please!) and results in a fluffier, more tender cake. And as for the bananas? You’ve gotta use those lovely, speckled ones. You know the one’s that have gone brown and nobody wants to eat? They’re actually a lot sweeter, which makes them perfect for baking. And I hear they are also high in antioxidants as well…win win!
My Choc Chip Banana Sheet Cake
So here it is: my Choc Chip Banana Sheet Cake with Caramel Pecans. I’m pretty sure you’re going to love it! Just like my Simply Perfect Chocolate Cake it’s super moist and insanely delicious!
And when you do make it, please let me know by leaving a comment, or by sharing on my Insta.
Happy baking!
Choc Chip Banana Sheet Cake with Caramel Pecans
Ingredients
Banana Cake
- 125 g unsalted butter room temperature
- 360 g caster sugar
- 3 very ripe bananas, mashed should make around 1½ cups
- 2 eggs
- ½ tsp vanilla extract
- 250 g plain cake flour regular plain flour is fine too
- 1 tsp bicarbonate soda
- ½ tsp cinnamon
- pinch salt
- ½ cup buttermilk
- 150 g dark chocolate chips
Cream Cheese Frosting
- 125 g cream cheese room temp
- 55 g unsalted butter room temp
- 250 g pure icing sugar
- 1 tbsp cream
- ½ tsp vanilla extract
Caramel Pecans
- 50 g brown sugar
- pinch salt
- ⅛ tsp cinnamon
- 55 g pecan halves
Instructions
Banana Cake
- Pre heat oven to 180° celsius
- In the bowl of a stand mixer, beat butter and caster sugar until light and fluffy
- Add the eggs, banana and vanilla and mix until well combined
- Sift the dry ingredients together
- With the mixer on low, add the sifted ingredients, alternating with the buttermilk, until just combined.
- Remove the bowl and gently stir through the chocolate chips
- Pour the mixture into a prepared rectangular cake pan. I used a 23cm x 33cm pan and sprayed it with cooking oil, then lined with baking paper.
- Bake for 25-30 mins, until a cake tester comes out clean
- Allow to cool in pan for 5 minutes, before turning out onto a cooling rack, to cool completely
- Top the cooled cake with cream cheese frosting and sprinkle with caramel pecans. You can also sprinkle over some extra cinnamon, if desired.
Cream Cheese Frosting
- Place all ingredients into a mixing bowl and, using either a hand mixer or stand mixer, beat on low until combined, then increase to speed to high and beat until light and fluffy
- Spread over the cooled cake
Caramel Pecans
- In a small skillet, combine the brown sugar, salt and cinnamon and stir until it starts bubbling
- Add the pecans and continue to stir constantly, ensuring the pecans are all coated, for around 4 minutes
- Turn the coated pecans onto a sheet of baking paper and allow to cool completely, before breaking up and sprinkling over the banana cake.
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