Soft, moist, and lightly spiced, this Banana Sheet Cake is topped with Biscoff Cream Cheese Frosting for a simple yet special treat.
Confession time: I've made this cake so many times in the past month that I now have an order for it! It's that good. Made with my never-fail Banana Cake and topped with fluffy Biscoff Cream Cheese Frosting, this Banana Biscoff Cake is lightly spiced, packed with real bananas, and comes together in just one bowl. One of the best parts? It's a single-layer cake that's super easy but still feeds a crowd. Honestly, you really can't go wrong. And if you want to turn them into cupcakes, use my Banana Cupcakes with Biscoff Cream Cheese Frosting recipe.
Love Bananas? Try my Peanut Butter Banana Cake, Brown Butter Banana Cake, Banana Caramel Cake, or Banoffee Tart.
Jump to:
♥ Why You'll Love This Recipe
Sheet Cake - This Banana Sheet Cake recipe is solid! It bakes up evenly, comes out moist, and feeds a crowd!
One Bowl - You can make this cake in one bowl! Who doesn't love a one-bowl recipe?
Party cake - Need a cake for a birthday? Holiday? Special Occassion? This is perfect!
Make-Ahead - I've made this cake days in advance and it holds up well! It stays moist for days. Just make the cake 1 or 2 days ahead and then make the frosting the day or night before. Make sure to keep the cake refrigerated once frosted. And even after refrigeration, it's still a moist cake.
Customizable - Want to add more spices? Nuts? Raisins? Go right ahead. This cake is forgiving!
Biscoff Cookie Butter - Who doesn't love Biscoff? This frosting is so smooth, luscious, flavorful, and will definitely have you coming back for a second or third piece! Love Cookie Butter? Try my Biscoff Pumpkin Pie, Biscoff Cheesecake Bars, or Biscoff Stuffed Cookies.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Banana Cake
Banana: Use very ripe bananas. For this Banana Cake recipe I used four large ripe banana, which is around 2 cups of mashed bananas. If you don't have ripe bananas but would like to make this cake, see notes below for how to ripen bananas quickly.
Flour: All purpose flour gives this cake the best crumb. Use a scale when measuring to get the best results.
Spices: I use nutmeg and cinnamon, but you can add more if you like.
Leaveners: Both baking powder and baking soda are used to help the cake rise.
Salt: Always needed in cake.
Butter: For this recipe, we melt the butter before adding the ingredients. I think it gives it a bit of flavor and moisture. I use unsalted butter.
Sugar: This Banana Cake uses mostly dark brown sugar, and some granulated sugar.
Oil: Vegetable or any neutral oil, like avocado or light olive oil.
Eggs: Room temperature, large eggs.
Buttermilk: If you don't have any buttermilk, you can make your own by adding ½ tablespoon of vinegar to the milk and letting it sit for 5 minutes before using.
Biscoff Cream Cheese Frosting
Cream cheese: Full-fat block cream cheese. Make sure it's cold out of the fridge.
Butter: Softened, unsalted butter.
Salt: Just a little salt to balance the sweetness.
Biscoff Cookie Butter: You can use a little more if you'd like. No need to melt it. Room temperature spread is just fine.
See recipe card for quantities.
⇄ Substitutions
Brown sugar - In place of dark brown sugar, you can use light brown sugar instead.
Buttermilk - If you don't have any buttermilk on hand, add ½ tablespoon of vinegar to milk and let it sit and curdle for 5 minutes. Although, I do highly suggest using buttermilk instead of homemade version.
✨ Variations
Spices: You can add extra spices to give the cake a little more spice flavor, like my Spiced Banana Cake recipe.
Cream Cheese Frosting: If you're not a fan of Biscoff Cookie Butter, you can leave it out all together, and add a little vanilla extract to the frosting.
Nuts: Adding pecans or walnuts would be an excellent addition to this cake. You can add it directly to the batter, or sprinkle on top of the cake after frosting.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
In a large bowl, add the slightly cooled melted butter and sugars and mix until well combined.
Step 2
Then add the eggs, oil, vanilla extract and mix. Then add the mashed bananas and buttermilk, and mix until incorporated.
Step 3
Sift in the dry ingredients and mix until just incorporated. Do not over mix.
Step 4
Pour into the prepared pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. Depending on your oven, it could take more or less time. If you feel like the top is browning too much, cover it loosely with foil. Start checking at 25 minutes.
Step 5
In a stand mixer fitted with a paddle attachment (you can use a handheld mixer too), beat together the cold cream cheese and butter and salt until combined and smooth, about 3-5 minutes. Scrape down the bowl and beat until for another 30 seconds. Then add the biscoff spread and beat for another 1-2 minutes until completely combined, making sure to scrape down the bowl frequently. Add salt, and powdered sugar ½ cup at a time until each addition is incorporated. Then beat for around 3 minutes until completely smooth and almost fluffy.
💬 FAQ
If you don't have any ripe bananas but want to make this recipe, bake bananas on a lined baking sheet at 350 degrees F. for about 15 minutes until the peels are black.
Instead of buttermilk, you can use whole milk, with a ½ tablespoon of vinegar added. Let sit for 5 minutes to curdle.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't over mix: Once the flour is incorporated, stop mixing.
Don't over bake: Start checking at 30 minutes.
Cool completely: Let the cake cool completely before frosting.
Ripe bananas: If you don't have any ripe bananas but want to make this recipe, bake bananas on a lined baking sheet at 350 degrees F. for about 15 minutes until the peels are black.
Buttermilk: Instead of buttermilk, you can use whole milk, with a ½ tablespoon of vinegar added. Let sit for 5 minutes to curdle.
❄ Storage
Unfrosted - Store this Banana Biscoff Cake at room temperature in an airtight container for 4-5 days.
Frosted - Store in an airtight container in the refrigerated for up to 5 days.
📖 Recipe Card
Banana Biscoff Cake
Ingredients
Banana Sheet Cake
- 4 (445 g) large bananas, very ripe see notes
- 8 tablespoon (113 g) unsalted butter melted
- 1 cup (200 g) dark brown sugar
- ⅔ cup (133 g) granulated sugar
- 4 large eggs room temperature
- ⅓ cup vegetable oil
- 2 teaspoon vanilla extract
- ¾ cup buttermilk see notes
- 3 cups (360 g) all purpose flour
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
Biscoff Cream Cheese Frosting
- 12 oz. (340 g) cream cheese block, full fat, cold - straight out of the fridge
- 8 tablespoon (113 g) unsalted butter, room temperature
- ⅓ cup (80 g) Biscoff cookie butter
- ½ teaspoon salt
- 1½ cups (180 g) powdered sugar
Topping
- Melted biscoff cookie butter
- crushed biscoff cookies
Instructions
Banana Cake
- Prep: Preheat the oven to 350℉ and line a 9x13 baking pan with parchment paper and set aside. Mash the banana and set aside.4 large bananas, very ripe
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, nutmeg and cinnamon, mix and set aside.3 cups all purpose flour, 2 teaspoon cinnamon, ¼ teaspoon nutmeg, 1½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Mix Wet Ingredients: In a large bowl, add the slightly cooled melted butter and sugars and mix until well combined. Then add the eggs, oil, vanilla extract and mix. Then add the mashed bananas and buttermilk, and mix until incorporated.1 cup dark brown sugar, ⅔ cup granulated sugar, 4 large eggs, ⅓ cup vegetable oil, 2 teaspoon vanilla extract, ¾ cup buttermilk, 8 tablespoon unsalted butter
- Combine: Sift in the dry ingredients and mix until just incorporated. Do not over mix.
- Pour & Bake: Pour into the prepared pan and bake for 30-40 minutes, until a toothpick inserted comes out clean. Depending on your oven, it could take more or less time. If you feel like the top is browning too much, cover it loosely with foil. Start checking at 30 minutes.
- Remove from the oven and let cool completely.
Biscoff Cream Cheese Frosting
- In a stand mixer fitted with a paddle attachment (you can use a handheld mixer too), beat together the cold cream cheese and butter and salt until combined and smooth, about 3-5 minutes. Scrape down the bowl and beat until for another 30 seconds. Then add the biscoff spread and beat for another 1-2 minutes until completely combined, making sure to scrape down the bowl frequently. Add salt, and powdered sugar ½ cup at a time until each addition is incorporated. Then beat for around 3 minutes until completely smooth and almost fluffy.12 oz. cream cheese, 8 tablespoon unsalted butter, room temperature, ⅓ cup Biscoff cookie butter, ½ teaspoon salt, 1½ cups powdered sugar
- Frost: Place cake layer on serving platter and add the frosting and smooth all over. Then drizzle melted Biscoff spread on top or dollop and create swirls with a butter knife. Then add Biscoff cookies or crushed Biscoff cookies.Melted biscoff cookie butter, crushed biscoff cookies
What else can I say but WOW! I don't even like bananas but I cleared a few plates of this cake!
All I had were three 8 in cake pans available but I baked at the same temp and for about 30 mins and rotated halfway through and they came out perfect. I added most of the icing in between the layers and had a little bit left over to just barely cover the top but I think that was a great ratio of cake to icing. If anything, I was sad I didn't double the icing just to have some extra... Next time, I'll be sure to do just that or at least make sure I have enough for each layer.
Great recipe! Will definitely be making again!
Thank you for this wonderful review, Casey! I love that you made it in three 8 inch pans and it still came out great. I'm so glad you enjoyed the cake! 🙂
Wonderful cake! Divided the whole recipe in half to fit my mould, and it came perfectly.
Oh, perfect! I'm so glad dividing it in half worked out for you. I'm glad you loved the recipe. Thank you for trying it out and sharing your feedback, Candela! 🙂
This cake was amazing! I baked it in the same sized ceramic dish (preheated the dish) since i didn't have a sheet pan and it still came out perfect! My only note would be that when you blend the room temperature butter and cold cream cheese together, maybe blend the butter into a paste first before adding the cream cheese, as my icing had a few tiny chunks of butter in it. Not that it mattered it was still so tasty and nobody noticed it but me!
What an incredible recipe. I never thought to combine bananas and biscoff. Glad I found this recipe. It will be a repeat in our house.