Banana Caramel Sheet Cake

A soft, moist banana cake baked in a single sheet pan and draped with glossy dairy-free caramel frosting. The cake delivers familiar banana bread flavor, tender crumb, and just enough sweetness to make it party-ready without feeling heavy. A sprinkle of flaky sea salt on top cuts through the caramel and adds a grown-up edge, though kids still rush back for seconds. No dairy, no eggs, no fuss.

By TasteBuds

Recipe details

Yield
12 people
Prep time
25 minutes
Cook time
35 minutes
Total time
1 hour 20 minutes

Ingredients

  • 3 large ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup vegetable oil
  • ⅔ cup unsweetened almond milk (or any dairy-free milk)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 (13.5 oz) can full-fat coconut milk (refrigerated overnight)
  • 1 cup granulated sugar (for the caramel)
  • ¼ cup coconut cream (scooped from the refrigerated can)
  • ½ tsp vanilla extract (for the caramel)
  • for sprinkling flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line a 9x13-inch sheet pan with parchment paper, leaving overhang on two sides for easy lifting.
  3. Peel 3 large ripe bananas and mash them in a large mixing bowl with a fork or potato masher until fairly smooth (a few lumps are fine).
  4. Add ½ cup (120 ml) vegetable oil, ⅔ cup (160 ml) unsweetened almond milk, 1 tbsp (15 ml) apple cider vinegar, and 1 tsp (5 ml) vanilla extract to the mashed bananas. Whisk until blended.
  5. In a medium bowl, whisk together 2 cups (240 g) all-purpose flour, 1 cup (200 g) granulated sugar, ½ cup (100 g) packed light brown sugar, 1½ tsp (7 g) baking soda, and ½ tsp (3 g) fine sea salt.
  6. Pour the dry mixture into the banana mixture. Stir gently with a wooden spoon or spatula until just combined (don't overmix; the batter will be thick and a little lumpy).
  7. Scrape the batter into the prepared sheet pan. Spread it evenly into the corners with your spatula.
  8. Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Remove the cake from the oven and let it cool completely in the pan on a wire rack (about 1 hour).
  10. While the cake cools, make the caramel frosting. Open the refrigerated can of full-fat coconut milk and scoop out ¼ cup (60 ml) coconut cream from the top (the thick white layer). Set it aside.
  11. In a medium saucepan over medium heat, pour 1 cup (200 g) granulated sugar in an even layer. Let it melt without stirring, swirling the pan occasionally. It will clump at first, then liquify and turn amber (this takes 8–10 minutes).
  12. Once the sugar is a deep amber color and smells nutty, remove the pan from the heat. Immediately whisk in the ¼ cup (60 ml) coconut cream (it will bubble and steam furiously; keep whisking). Add ½ tsp (2.5 ml) vanilla extract. Whisk until smooth.
  13. Let the caramel cool for 10 minutes, whisking occasionally, until it thickens to a pourable frosting consistency.
  14. Pour the caramel frosting over the cooled cake. Use an offset spatula or the back of a spoon to spread it evenly to the edges.
  15. Sprinkle flaky sea salt generously over the top. Let the frosting set for 15 minutes before slicing.