Cinnamon Roll Banana Bread Sheet Cake

This Cinnamon Roll Banana Bread Sheet Cake recipe makes the perfect sweet treat for any day of the week. The icing is the finishing touch that completes this tasty confection!

texas sheet cake

Cinnamon Roll Banana Bread Sheet Cake

Warm, buttery cinnamon roll flavors swirled throughout a banana bread cake….do I have your attention? Haha! This sheet cake is perfect for any upcoming summer parties, picnics, you name it! If you’ve got bananas around the house that have browned, this is the cake for you. Enjoy!

Try my Pumpkin Vanilla Cinnamon Roll Sheet Cake too!  Follow Picky Palate on Instagram for daily recipe inspiration.

texas sheet cake

Add your butter and sugars to get started.

texas sheet cake

Mashed bananas and sour cream up next.

texas sheet cake

Dry ingredients up next then give a good mix.

Pour Banana Bread Cake Batter Into Baking Pan

texas sheet cake

Pour right into a half sheet size baking pan lined with parchment….don’t use wax paper like I did. Big mistake 🙂

texas sheet cake

Drizzle your cinnamon sugar mixture on top.

Swirl Cinnamon Roll Drizzle

texas sheet cake

Run a knife through and give it a swirl 🙂

texas sheet cake

Ahhhh, perfect. Time to bake!

texas sheet cake

Seriously the best. Swirls of buttery cinnamon sugar throughout the whole cake.

Prepare Your Cinnamon Roll Icing

texas sheet cake

Time for the cream cheese brown butter icing! Pour your hot browned butter over softened cream cheese and whisk like crazy. This will take a couple minutes to get smooth, don’t worry 🙂  Just keep whisking.

texas sheet cake

Add your powdered sugar in batches and whisk until thick, but not too thick.

texas sheet cake

The icing should still drizzle over your warm cake like so. Spread it evenly with an offset spatula and let cool.

texas sheet cake

Image of Cinnamon Roll Banana Bread Sheet Cake

Cinnamon Roll Banana Bread Sheet Cake

This Cinnamon Roll Banana Bread Sheet Cake recipe makes the perfect sweet treat for any day of the week. The icing is the finishing touch that completes this tasty confection!
Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings: 24 pieces
Calories: 187kcal
Author: Jenny
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  • Oven


  • 1 stick unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream
  • 1 1/4 cups mashed bananas about 3 large ripe bananas
  • 1 1/2 cups all-purpose Gold Medal Flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter melted
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon

Cream Cheese Brown Butter Icing

  • 1 stick unsalted butter
  • 4 ounces softened cream cheese
  • 2 3/4 cups powdered sugar
  • 2 tablespoons almond milk or regular milk


  • Preheat oven to 350 degrees and line a half sheet baking pan with parchment paper.
  • Place butter, sugar, sour cream and bananas into stand mixer, mixing until well combined. Add flour, baking soda, cinnamon and salt, mixing until well combined. Transfer to prepared baking pan, spreading evenly.
  • Place melted butter into a medium mixing bowl, add brown sugar and cinnamon mixing well. Drizzle over cake batter then take a knife to swirl throughout. Bake for 35-40 minutes, or until baked through.
  • When cake is done baking, prepare brown butter icing. Brown butter in a small saucepan until bubbly and browned. Place softened cream cheese into a large mixing bowl. Pour browned butter over cream cheese whisking until smooth. Slowly add powdered sugar and almond milk until smooth. Drizzle over warm cake and spread evenly. Let cool completely then cut into squares and serve room temperature or chilled.


Calories: 187kcal | Carbohydrates: 40g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 166mg | Potassium: 77mg | Fiber: 1g | Sugar: 32g | Vitamin A: 100IU | Vitamin C: 1.2mg | Calcium: 20mg | Iron: 0.5mg
Keywords: banana bread cake, cinnamon cake, cinnamon cake recipe, cinnamon roll cake, easy cake recipe, easy dessert recipes, easy party desserts, sheet cake recipe, texas sheet cake, texas sheet cake recipe

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63 Responses
  1. Dani Johnson

    Once again, you amaze me. This looks SO good! I love to make banana bread so I usually have bananas in the freezer and I have a pretty good idea that this will make it onto our Memorial Day menu. Thanks for sharing!

  2. Ellen Marie Dumer

    Please fix your Pinterest link! Love so many of your recipes. This one is being prepared for day after wedding brunch!

  3. Gloria

    This looks yummy & I have a pile of ripe bananas to do something with. Can you please tell me the measurements of your 1/2 sheet pan you use?

  4. Sara C.

    Just made this… it is heavenly. And yes, the frosting did take a couple minutes to smooth out and it was worth it! Thanks for the wonderful recipe!!

  5. Karen

    This is hands down the best banana cake/bread/bar recipe I have ever tried. My grandson cannot have eggs so I am always trying to find delicious eggless recipes. I found that it is better the next day,firmer and bar like. I used 1/2 teaspoon baking soda and 1/2 teaspoon baking powder they came out higher than the ones shown. My family loves this recipe which makes me very happy!

  6. Jennifer

    Hello! I had to comment on these because I just made these. I am now, obsessed. These have saved my sanity and I wanted to thank you for posting this recipe. You honestly do not know how much of a bad day today started and now how much of a good thing baking and smelling banana and cinnamon together have changed my outlook on the rest of this blessed day. Thank you.

  7. Megan

    Just baked and this smells fantastic! I have a gluten intolerance so I used gf flour and the consistency and bake time (35 minutes in my oven) turned out great! I am so excited to try tomorrow during the super bowl! Thank you for sharing! Go Hawks!!

  8. Shannon

    Delicious!! I made it exactly as written. However, I found that it was done baking in less than half the instructed time. My oven temperature is right on, so I’m not sure why it was done so quickly. Either way, it was a hit at work!

  9. Patti

    I also would like to know if this can be frozen. I have read every comment and your post several times, seeing where several people have asked this but I don’t see a response. I always have a Happy Birthday Jesus cake with my 7 grandchildren on Christmas Day, to begin the festivities focusing on Jesus, the reason for the season! I would like to know if this can be frozen in preparation for our Happy Birthday Jesus celebration.
    This looks and sounds sooooo yummy! Thank you for sharing.
    Blessings to you and your precious family.

  10. Charlene

    SO bad for you, but SO yummy! Had to use some past-due bananas. Did not have sour cream, but substituted Greek yogurt and it worked fine. Thanks for another option for using up those old bananas.

  11. The fascist DONALD TRUMP said to Fox News “I believe HITLER was RIGHT”. smf Donald Trump is a racist with SEWER and the DailyStormer, he listens to satanic 666 racist music… just google “Donald Trump SEWER 2154” and see FOR YOURSELF!! THE MUSIC ab VIDEO IS about the KKK and Adfolf Hitler raping a 12 year old African-American WOMAN OF COLOR in front of her parents and then hanging MLK with Emma Watson and Taylor Swift!! TAYLOR SWIFT the racist white privileged cvnt said she voted “for donald trump twice” in her OWN WORDS!!! Say no to hate, say no to SEWER, say no to p DONALD TRUMP and EMMA WATSON and Tatylor Swift !! Deport racism today ahm.

    1. gale

      What size pan did you use? She says a half sheet is 12×24 but I don’t think that’s right. I really want to make but want to half it and can’t decide what size pan to use. Thanks

  12. Barry Moody

    Hi Jenny: I tried to make this and make it low carb, using Almond flour in place of the regular 1 1/2 cup cups Gold Medal. What a MESS. The cake turned out VERY OILY, I guess from all the fat in the Almond Flour (Bobs). Literally oil floting on top of the cake. So wondering if you have tried to make this Low Carb, and if so, what did you do? Also I spread the batter in my “half sheet” pan, which is 16.5 inches by 11.5 inches and it was really thin. In this case, the cake actually tore it was so thin, as I was trying to blot the oil from off the top of it. So if you have any suggestions for converting to low carb, I would appreciate it. I wound up throwing the cake away after I already had the frosting ready to go. So will make Carrot bars tonight to use up the frosting 🙂 Thanks for any help you can give, and if you’ve not tried a Low carb version, I understand. Thanks, Barry Moody

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