This Banana Traybake Cake is simple, delicious and so easy to make! It's a really moist cake with plenty of banana flavour (I recommend using ripe bananas to ensure this). The great thing about traybake cakes, also known as sheet cakes, is they are so easy to cut up and serve for parties and events. I decided to top this cake with cream cheese frosting after doing a poll on my Instagram stories, but there are lots of other options if you want to customise the topping and decoration.

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the cream cheese frosting.
You will need a 12" x 9" traybake tin for this recipe. However, if you want to make it in a 9" square tin, check the recipe notes for the measurement details.
I decided to top this cake with cream cheese frosting, but there are so many other options you could top it with such as biscoff buttercream, chocolate buttercream, caramel buttercream, cinnamon buttercream, or coffee buttercream.
I sprinkled some chopped roasted hazelnuts over the cake, this is optional. You could decorate the cake with other chopped nuts like pecans or walnuts. Dried banana slices, sprinkles or leaving it plain are other options too.
You can add some cinnamon or mixed spice to this cake, as it pairs so well with the banana. I'd recommend 2 tsp.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Banana Traybake Cake

To make the cake, mix together the baking spread (or butter if you prefer) and light brown soft sugar, for 2-3 minutes until fluffy. Then mix in eggs, mashed bananas and vanilla extract.

Add the self raising flour and baking powder, and gently whisk or fold in. Spread the mixture out into the tin.

Bake the cake for 25-30 minutes or until a thin skewer inserted in the centre comes out clean. Leave to cool fully. For the cream cheese frosting, mix the softened butter, then add the icing sugar and mix it in. Finally as the cream cheese and vanilla extract, mix until smooth. Spread or pipe it onto the cake and decorate as you wish.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long does the cake last for and can you freeze it?

The cake will last for 3-4 days in an airtight container, store it in the fridge if you have used the cream cheese frosting. You can freeze both the cake and the frosting. To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The frosting can be frozen in a sealed tub. To freeze the cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cake out of the freezer to defrost, as if it defrosts with it still on it could damage the appearance of the frosting. You can also freeze it in slices.

Can you make this cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

What size tin do you need for this cake?

This recipe is best made in a 12" x 9" (36.5cm x 26cm) traybake tin with deep sides (4cm or 1.5"). However, if you'd prefer to make it in a smaller 9" square tin, check the recipe card notes section for details on how to change the measurements.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The frosting will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

How many people does this cake serve?

It completely depends how you slice it up, which is great because it makes this such a versatile cake for parties and gatherings. I love a big chunk of cake so I cut it into 12 slices, but for a party you may prefer to cut it into smaller slices so it feeds more people. You can cut into 16 slices, or even 24 slices.

Can this cake be made gluten free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 ½ teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

Can this cake be made dairy free?

For a dairy free version, use a dairy free baking spread for the cake. For the frosting you will need a dairy free butter alternative. I recommend Flora Plant or the Stork Baking Block for the frosting, as they give the best texture. You will also need to use a dairy free cream cheese. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

More tips for making the Banana Traybake Cake:

I spread the frosting onto the cake, but you could pipe it on if you prefer.
I bought pre-prepared chopped roasted hazelnuts, which are totally optional in this recipe. You can roast and chop your own hazelnuts from scratch if you prefer. To roast them, place onto a baking tray and put in the oven for 15 minutes at 180C. Every 5 minutes, stir them around on the tray. If they have skins on, take them out of the oven and let them cool, then wrap them in a tea towel and shake them around and the skins will come off. You can then chop them up.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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