Name: Banana Dessert Recipes Salted Caramel Banana Sheet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 cup mashed ripe bananas (about 2–3 bananas); 1/2 cup sour cream; 1 tsp vanilla extract; Salted caramel sauce (store-bought or homemade) for topping

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I’ll be honest with you, I didn’t set out to make something fancy, but this salted caramel banana sheet cake turned out to be one of those banana dessert recipes that makes you smile even before the first bite. The mix of sweet bananas and buttery caramel feels like comfort baked into a pan. You know those days when bananas sit on the counter looking way too spotty for breakfast? That’s the universe saying, ‘make cake.’ This cake carries the warmth of classic banana recipes while sneaking in a salted caramel recipe twist that makes it irresistible. It’s the kind of cake you take to a potluck and end up with new friends by the end of the night. The crumb is soft, moist (but not soggy—I promise), and the caramel glaze gives it that glossy bakery finish. You’ll be tempted to cut yourself a slice while it’s still warm, and honestly, I won’t judge if you do. I think of this as the cousin to the flour bakery banana bread recipe that everyone swears by, except it’s dressed up like a cake and ready for a party. The best part? It’s simple. If you’ve been searching for banana dessert recipes easy, or maybe an easy banana cake recipe you can whip together without sweating over it, this one’s calling your name. Caramel dessert recipes usually require some fuss, but this glaze is forgiving and almost foolproof. So grab those ripe bananas, and let’s turn them into something share-worthy.

1) Key Takeaways
2) Easy Salted Caramel Banana Sheet Cake Recipe
3) Ingredients for Salted Caramel Banana Sheet Cake
4) How to Make Salted Caramel Banana Sheet Cake
5) Tips for Making Salted Caramel Banana Sheet Cake
6) Making Salted Caramel Banana Sheet Cake Ahead of Time
7) Storing Leftover Salted Caramel Banana Sheet Cake
8) Try these desserts next!
9) Salted Caramel Banana Sheet Cake
10) Nutrition

1) Key Takeaways

This cake mixes ripe bananas with buttery caramel for a sweet but balanced treat.
It’s baked in one pan, making it beginner friendly and family approved.
You can top it with store-bought or homemade salted caramel sauce.
The recipe transforms overripe bananas into a dessert worth sharing.

2) Easy Salted Caramel Banana Sheet Cake Recipe

I’ve made many banana desserts over the years, but this one holds a special spot in my kitchen. You know those bananas that sit on the counter far too long? They practically beg to be turned into cake. This recipe feels both relaxed and rewarding because the steps are clear, the ingredients are easy to find, and the result tastes like comfort with a little flair.

The first time I made this, I poured the caramel too fast and it dripped down the sides in messy swirls. Guess what? Nobody cared. In fact, people loved how it looked homemade. That’s the charm of banana dessert recipes like this. They don’t need to be perfect, they just need to taste good and bring people together around the table.

What I like most is how approachable it feels. No fancy equipment, no complicated layers, just one pan filled with banana cake and a glossy drizzle of caramel that makes everyone think you spent hours in the kitchen. The truth? It comes together in less than an hour, and you’ll still have time for coffee.

3) Ingredients for Salted Caramel Banana Sheet Cake

All-purpose flour: The base that gives the cake structure while keeping the crumb soft. Simple, dependable, and always in the pantry.

Baking soda: This is the secret to making the cake rise just enough without going over the edge. It works quietly but does its job well.

Salt: Just a pinch, but it matters. It balances the sweetness from bananas and caramel so each bite feels full of flavor instead of cloying.

Butter: Melted butter brings richness and keeps the texture tender. I like unsalted so I can control how salty the final cake feels with the caramel.

Granulated sugar: For sweetness and lightness in the batter. It’s the classic sweetener that blends smoothly.

Brown sugar: This gives depth and a hint of molasses that works beautifully with caramel dessert recipes. It helps create that soft bakery style bite.

Eggs: Two large eggs add structure and help bind the batter. They also bring just enough moisture to keep the cake from drying out.

Ripe bananas: The star. Mashed bananas create a natural sweetness and keep the crumb moist. Think of them as the best shortcut to flavor.

Sour cream: This is the ingredient people often forget, but it makes the crumb softer and adds a gentle tang that balances the caramel.

Vanilla extract: Just a teaspoon gives warmth and depth. Vanilla and banana are like old friends who always get along.

Salted caramel sauce: Whether homemade or from a jar, this is the topping that makes the cake shine. Pour it slowly and let it spread into glossy rivers across the cake.

4) How to Make Salted Caramel Banana Sheet Cake

Step 1. Preheat your oven to 350°F and line a 9×13 inch baking pan. This gives the cake its shape and makes clean up easier.

Step 2. In one bowl, whisk flour, baking soda, and salt together. Keeping them separate first helps avoid clumps later.

Step 3. In a larger bowl, whisk melted butter with both sugars until smooth. Add eggs one at a time, then stir in bananas, sour cream, and vanilla. At this stage the batter smells sweet and homey.

Step 4. Fold the dry ingredients into the wet. Stop mixing when the flour disappears; too much stirring can make the cake tough.

Step 5. Pour the batter into the pan, spread evenly, and bake for about 35 minutes. The top should look golden and a toothpick should come out clean.

Step 6. Let it cool just a little before pouring salted caramel on top. If you add it too soon, it melts into the cake; if you wait too long, it won’t spread well. Aim for warm, not hot.

5) Tips for Making Salted Caramel Banana Sheet Cake

I learned a few things after making this recipe several times. First, overripe bananas are your friend. If the skins are more brown than yellow, that’s when they’re sweetest. Don’t be afraid to use them here. Second, mixing matters. Stop stirring when the flour is just combined. The cake will thank you with a soft crumb.

Another tip is about caramel. If you make your own, add just enough salt to bring out the flavor. If you’re using store bought, pick one that isn’t too thick so it spreads across the cake smoothly. I’ve tried both, and each gives the cake a different character but both taste right at home.

Last, timing the caramel drizzle makes a difference. Wait until the cake is warm so the topping slides across without sinking too deep. It’s a small thing, but it helps keep the balance between cake and topping just right.

6) Making Salted Caramel Banana Sheet Cake Ahead of Time

You can prepare the cake a day ahead and it still tastes fresh. Bake it, let it cool, and keep it covered tightly at room temperature. The banana flavor deepens overnight, which makes the cake taste even richer the next day.

If you’d like to save time, bake the cake without the caramel drizzle first. Wrap it well, then add the topping just before serving. This way the caramel looks glossy and new when you present it. Guests usually think it just came out of the oven.

The ease of making this in advance is one of the reasons I return to it often. It’s not a fussy dessert and it doesn’t mind sitting out for a bit. For parties or dinners, it frees up time for the main course while dessert waits patiently.

7) Storing Leftover Salted Caramel Banana Sheet Cake

Leftovers rarely last long, but when they do, store them in an airtight container. At room temperature the cake keeps for about three days. In the fridge, it lasts almost a week. Just let it come back to room temperature before serving so the flavors feel balanced again.

If you want to freeze slices, wrap each in plastic wrap and then place in a freezer safe bag. They’ll keep for a couple of months. Thaw on the counter before eating. I’ve pulled out slices weeks later and they still tasted as if baked that week.

The best part is how forgiving the cake is. Unlike some frosted desserts that dry out quickly, the banana base stays soft and welcoming. That means even after a few days, a slice with coffee still feels like a treat worth sitting down for.

8) Try these desserts next!

9) Salted Caramel Banana Sheet Cake