Banana Sheet Cake + Sunflower Butter Frosting

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This Banana Sheet Cake + Sunflower Butter Frosting is a healthy Summer sweet treat for the entire family. Completely fluffy, airy, and softly baked; this sheet cake creates a beautiful balance of sweet banana and nutty flavors, all at the same time while boasting it’s smooth Sunflower butter frosting. This recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free (when used with GF flour), and vegan version of a cake that can be eaten even for breakfast!

Sponsored Post: This post is sponsored by SunButter, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

SunButter. SunButter. Whelp, it’s Day #2 of cake! Such a win, win, right? Haha. Now, if you’re wondering, “what are you talking about?”, then let me point you int he direction of this Vegan Funfetti Cake + Vanilla Buttercream.

Yesterday was my Birthday and I had the greatest pleasure of sharing this delicious Funfetti Cake that I made for myself. It’s so GOOD and I enjoyed every slice! I still can’t believe how great it turned out!

Can I be honest for a sec? Ok, good.

Well, I’ve attempted baking cakes (ever so often), especially during special occasion, however, I’ve never truly “mastered it”.

However, everything just seemed to come together with this one and I’m so ecstatic. When it comes to making cakes—it’s a serious job, ya’ll.

Every step and phase COUNTS and if you miss anything or try to rush the process, you end up with an obviously not so perfect cake.

One thing that cakes have taught me is that being patient, persistent, and attentive are all key! That’s the key for any type of success in your life.

If you’ve been an avid reader of Orchids + Sweet Tea, then you’ll know that I’ve had my fair share of SunButter flavored recipes and have fallen in complete love with this interestingly tasty, nutty butter.

If you aren’t aware, SunButter is a great alternative to Peanut Butter, Almond Butter, or any other Nut Butter rather. Specifically awesome for those who are allergic to specific nuts, SunButter is a healthy, new way to enjoy foods!

WANT TO BUY SUNBUTTER? SAVE $1 ON ANY JAR USING OUR COUPON CODE!

Also, If you’ve been following this blog for some time, then you’ll know that I am a HUGE believer in using the best, most quality ingredients, which is the key to eating healthier.

Like many of my faves and go-to’s like Bob Red Mill’s, Sugar in the Raw, Enjoy Life Products, Purely Elizabeth, Justin’s, and more; SunButter is one of great quality, has no GMOs, vegan, gluten-free, and so GOOD!

Plus, SunButter is free from the top 8 allergens: peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish.

I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.

OK, so when it comes to sheet cakes, I definitely can take it back to my childhood days.

In the South, sheet cake is definitely a thing and while I use to make mine from all store-bought boxed ingredients, I thoroughly enjoyed it nonetheless.

For this sheet cake, I chose to highlight the delicious flavor of bananas because let’s face it—–they taste extremely good with Sunflower Butter.

Let’s take this SunButter Chocolate Chip Quinoa Banana Bread for instance. It has been highly sought after by our readers and honestly, it’s so so good and further proves my point of the perfect flavor marriage!

Then, I’d recommend trying these Vegan + Gluten-Free Banana SunButter Oat Waffles. Made right in a blender, these Gluten-Free waffles are naturally sweetened, fluffy, thick, airy, and full of flavor including the nuttiness from the SunButter.

Lastly, theseDelicious Vegan Sunflower Butter Cinnamon Rolls have been one of our most popular SunButter recipes and for good reason! SunButter + Cinnamon Rolls? Yup.

Topped with a nicely whipped Maple Glaze, this recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free, and vegan version of the classic cinnamon roll dessert.

WHICH SUNBUTTER IS THE BEST FOR THIS SHEET CAKE?

OK, so if you’ve been following my SunButter recipes, then you’ll know that there are a variety of flavors.

While I’ve had the pleasure of trying out all of the flavors and textures added, I must let you know that using a specific version for the Sunflower Butter frosting is simply a matter of preference for the most part.

Because SunButter has a different texture and “oiliness” than other butters, it’s so important to use the right amount AND the right version, especially for certain desserts.

However, after much testing, I’ve realized that the SunButter Creamy version worked the BEST with this frosting!

Personally, the creamy version is just that—smooth and creamy and it mimics most popular butters (in terms of consistency) the best.

Granted, you can also use their Organic, No-Sugar Added, or Natural versions. In addition, you can also use their Natural Crunch version, if you’re into enjoying a little crunch in every bite.

Lastly, because of SunButter’s “oil” content from the Sunflower seeds, using less works best for any dough’s or batter’s fluffiness and airiness.

When it comes to this frosting however, I chose to use 1-2 Tbsps to still achieve this great nutty flavor without compromising the airiness + smoothness of the frosting.

Now, let’s dig right into this recipe–-shall we?

Preheat oven to 350 degrees Fahrenheit and lightly butter a 9 x 13 baking cake pan and line with parchment paper.

Combine the mashed bananas, coconut oil, vanilla extract, and Almond milk together in a large bowl and mix until well combined.

Then stir in flour, the baking powder, baking soda, pure cane sugar, cinnamon, and sea salt and mix until well incorporated! **Try not to over-mix!*

Place cake batter into the prepared cake pan and spread evenly.

Bake for 35-40 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.

Once done, let it cool completely, about 10-15 minutes.

For Sunflower Butter Frosting:

Add 1 Tbsp of SunButter and vanilla extract to the bowl of an electric mixer, beating until smooth. Reduce the speed to low and add 1 cup of powdered sugar to the bowl of an electric mixer and continue mixing until well incorporated. Now, add in remaining powered sugar and keeping mixing. Add in 1 Tbsp of Almond milk, until buttercream’s consistency is creamy and smooth.

Once cake is cooled, generously (but evenly) spread the frosting atop cake and cut into squares.

Sprinkle with a pinch of cinnamon, if desired and dig your forks in and enjoy.

Serve with a glass of plant-based milk or a cup of tea.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make this Banana Sheet Cake + Sunflower Butter Frosting or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

5 from 10 votes

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Banana Sheet Cake + Sunflower Butter Frosting

This Banana Sheet Cake + Sunflower Butter Frosting is a healthy Summer sweet treat for the entire family. Completely fluffy, airy, and softly baked; this sheet cake creates a beautiful balance of sweet banana and nutty flavors, all at the same time while boasting it's smooth Sunflower butter frosting. This recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free (when used with GF flour), and vegan version of a cake that can be eaten even for breakfast!

Course: Breakfast, Brunch, Dessert

Keyword allergy-free, baked, banana, banana bread, breakfast, brunch, cake, cinnamon, dairy-free, easy, healthy, homemade, sunbutter, sunflower seeds, vegan

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 1 Sheet Cake

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 2 ripe Bananas, smashed
• 3/4 cup organic pure cane sugar + 2 Tbsps
• 2 cups organic all-purpose flour (I used Bob's Red Mills)
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon (You can add an additional tsp if desired!)
• 1/4 cup coconut oil
• 1/2 cup Almond milk (You can use your fave plant-based milk)

For Sunflower Butter Frosting:

• 2 cups organic powdered sugar
• 1-2 Tbsps SunButter, Creamy Butter
• 1 Tbsp Almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and lightly butter a 9 x 13 baking cake pan and line with parchment paper.

2. Combine the mashed bananas, coconut oil, vanilla extract, and Almond milk together in a large bowl and mix until well combined.

3. Then stir in flour, the baking powder, baking soda, pure cane sugar, cinnamon, and sea salt and mix until well incorporated! **Try not to over-mix!*

4. Place cake batter into the prepared cake pan and spread evenly.

5. Bake for 35-40 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.

6. Once done, let it cool completely, about 10-15 minutes.

For Sunflower Butter Frosting:

1. Add 1 Tbsp of SunButter and vanilla extract to the bowl of an electric mixer, beating until smooth. Reduce the speed to low and add 1 cup of powdered sugar to the bowl of an electric mixer and continue mixing until well incorporated. Now, add in remaining powered sugar and keeping mixing. Add in 1 Tbsp of Almond milk, until buttercream’s consistency is creamy and smooth.

2. Once cake is cooled, generously (but evenly) spread the frosting atop cake and cut into squares.

3. Sprinkle with a pinch of cinnamon, if desired and dig your forks in and enjoy.

4. Serve with a glass of plant-based milk or a cup of tea.

5. Bon Appetite!

Tips | Notes:

SUN FLOWER BUTTER FROSTING: When adding powdered sugar and SunButter, it’s super important to have patience and keep a close eye on the consistency. Adding JUST ENOUGH SunButter and powdered sugar creates the creamiest frosting possible. If frosting becomes TOO THICK, add 1 Tbsp of Almond milk, ALWAYS keeping the mixer speed on LOW.

STORAGE: cakes are best stored refrigerated for up to 3 days, tightly sealed and refrigerated.

Banana Sheet Cake + Sunflower Butter Frosting.

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