Sometimes the craving hits for something soft, sweet, and just a little bit nostalgic. That’s exactly what this banana cake jelly roll pan offers. It’s a moist, tender cake baked thin enough to roll or slice, perfect for those days when you want something homemade but don’t want to fuss over complicated layers or frosting.
I remember the last time I made this—my kitchen smelled like ripe bananas and vanilla, cozy and inviting. I was multitasking, chopping veggies for dinner while the cake baked, and I glanced over to see it puffing gently in the oven. The timer went off, and I almost forgot to take it out because I was halfway through a phone call. When I finally pulled it out, the edges were just the right golden brown, and the cake had that delicate bounce that promised tenderness. It’s the kind of cake you want to break off a piece of and eat straight away, maybe with a cup of tea or just on its own.
What’s great is that it’s simple, not fussy, and the kind of recipe you can come back to whenever your bananas get too ripe and you’re stuck wondering what to do with them. The texture is just right—soft but not mushy, with that subtle banana flavor that’s not overpowering. And because it’s baked in a jelly roll pan, there’s a nice thin layer that can be rolled with your favorite filling, or left flat to serve in squares. It’s flexible, but reliably delicious.
- Delivers a moist, tender bite without feeling heavy or dense.
- Simple ingredients come together quickly, making it a low-stress bake.
- Flexible for rolling or serving flat, depending on your mood or occasion.
- Uses ripe bananas to reduce waste, but doesn’t taste overly banana-y.
- It’s simple—and that’s kind of the point; no need to overcomplicate dessert.
Don’t worry if you’re not a pro baker—this cake is forgiving. It’s a great way to build confidence with a classic treat that feels special but isn’t intimidating.
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Banana Cake Jelly Roll Pan
- Total Time: 35 minutes
- Yield: 12 1x
Description
A moist and tender banana cake baked in a jelly roll pan, perfect for rolling or serving as a sheet cake. This recipe highlights ripe bananas and a simple vanilla flavor for a delightful treat.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup buttermilk
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the mashed ripe bananas until combined.
Alternately add the dry flour mixture and buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter evenly into the prepared jelly roll pan and smooth the top with a spatula.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Using the parchment paper overhang, lift the cake out of the pan and transfer it to a wire rack to cool completely before slicing or rolling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
For equipment, you just need a jelly roll pan and some parchment paper—nothing fancy. I usually serve this with a light dusting of powdered sugar or a smear of cream cheese spread, but it’s just as good on its own. Sometimes, I add a handful of chopped walnuts or a sprinkle of cinnamon to the batter, though I haven’t tested all the variations extensively, so results may vary. If you want to get creative, a thin layer of chocolate spread or jam rolled inside is surprisingly good.
Storing leftovers is pretty straightforward—wrap it well and keep it at room temperature for a couple of days, or pop it in the fridge if you want it to last longer. It also freezes well, but I usually find it disappears too fast to need that.
FAQ
Can I use frozen bananas? Yes, just thaw and drain any excess liquid before mashing.
Is this cake suitable for rolling right after baking? It’s best to let it cool completely to avoid cracking.
Can I substitute buttermilk? You can try using regular milk with a splash of vinegar as a quick fix.
Will it work with gluten-free flour? I haven’t tested it thoroughly, so results might change the texture.
Give this banana cake a try next time you want something cozy and sweet that feels homemade without the fuss. Once you get this down, you might find yourself reaching for it more often than you think.