Recipes

Banana Date Sheet Cake

Banana bread is always a crowd-pleaser, but sometimes you want something that feels a little more like dessert than breakfast. That’s exactly what this Banana Date Sheet Cake delivers—moist, naturally sweet, and topped with a light sugar glaze for just the right touch of indulgence.

Banana Date Sheet Cake – Sweetened Naturally and Baked in the Toaster Oven

Banana bread is always a crowd-pleaser, but sometimes you want something that feels a little more like dessert than breakfast. That’s exactly what this Banana Date Sheet Cake delivers—moist, naturally sweet, and topped with a light sugar glaze for just the right touch of indulgence.

What makes this version special? I baked it in a 9x9 sheet pan in my toaster oven, added slices of banana on top for a rustic finish, and poured warm sugar glaze over the cake before it cooled. The result: a simple, wholesome treat that tastes like it took all day, but comes together with pantry basics and a few ripe bananas.

And yes—it’s easy to make vegan, too.

Why This Cake Works

Ripe bananas bring natural sweetness and moisture.
Fresh Medjool dates add a caramel-like flavor (soak them for extra softness).
A hint of date sugar syrup deepens the sweetness without refined sugar overload.
Eggs or flax eggs give structure—flexible for your lifestyle.
Coconut oil or butter adds richness and moisture.
Toaster oven friendly—no need to heat up the big oven unless you want to.
Glazed finish makes it feel like a bakery cake.

Ingredients

3 overripe bananas (mashed, plus extra slices for topping)
1 cup fresh Medjool dates, pitted, chopped, and soaked in warm water (about 10 minutes)
2 large eggs or 2 flax eggs (for vegan option: 2 tbsp ground flax + 6 tbsp water, rested 5 minutes)
1/3 cup melted coconut oil or unsalted butter
1 tsp vanilla extract
1 tbsp date sugar syrup (or maple syrup if preferred)
1 tsp baking soda
1/2 tsp salt
1 ½ cups all-purpose flour
Optional: ½ tsp cinnamon
Leftover sugar glaze (from donuts, or make a quick glaze with powdered sugar + splash of plant milk)

Instructions

Preheat Oven: Set your toaster oven (or regular oven) to 350°F (175°C). Grease or line a 9x9-inch baking pan.
Soften Dates: Place chopped dates in a small bowl with just enough warm water to cover. Let sit for about 10 minutes, then mash lightly with a fork.
Mix Wet Ingredients: In a large bowl, mash bananas until smooth. Stir in eggs (or flax eggs), melted coconut oil or butter, vanilla, and date sugar syrup. Add the softened dates along with their soaking liquid.
Add Dry Ingredients: Mix in baking soda, salt, and cinnamon (if using). Gently fold in the flour until just combined—don’t overmix.
Prepare the Pan: Pour batter into the prepared pan. Arrange thin slices of banana across the top for a beautiful, rustic look.
Bake: Place the pan in the toaster oven (center rack). Bake for 30–40 minutes, or until a toothpick inserted in the middle comes out mostly clean.
Glaze the Cake: While still warm, heat up your sugar glaze and pour it evenly over the cake. Let it soak in as the cake cools.
Cool & Serve: Allow to cool for at least 15 minutes before slicing into squares.

Estimated Nutrition Facts (per serving, based on 12 servings)

Note: using coconut oil, eggs, and glaze. Vegan swaps will vary slightly.

Calories: ~210
Fat: 8 g
Saturated Fat: 5 g
Carbohydrates: 34 g
Fiber: 3 g
Sugars (natural + glaze): 18 g
Protein: 3 g
Sodium: 180 mg

Serving Suggestions

Breakfast treat: Enjoy warm with your morning coffee or tea.
Afternoon snack: Pair with a handful of nuts for balance.
Dessert: Serve with a scoop of plant-based vanilla ice cream or Greek yogurt.
On the go: Wrap squares individually for a lunchbox or hiking snack.

Healthy Benefits of the Ingredients

Bananas: Packed with potassium and vitamin B6 to support energy and heart health.
Dates: High in fiber and natural sweetness; a great source of magnesium and antioxidants.
Date sugar syrup: Provides minerals like calcium and iron while keeping sweetness natural.
Eggs or flax eggs: Add protein and structure; flax offers omega-3 fatty acids for heart health.
Coconut oil or butter: Provides richness; coconut oil contains medium-chain fats that are easier to digest.
All-purpose flour: Keeps the texture soft and cake-like; can be swapped for half whole wheat if desired.
Banana topping + glaze: Adds both presentation and extra flavor—proof that a little indulgence can fit into a balanced flexitarian lifestyle.

Final Thoughts

This Banana Date Sheet Cake is proof that comfort food can be both wholesome and indulgent. The dates and bananas provide natural sweetness, the glaze gives it that bakery finish, and baking in a square pan makes it easy to share. Whether you’re enjoying it with coffee in the morning, or as a treat after dinner, this one’s sure to become a repeat recipe.

So next time you’ve got ripe bananas sitting on the counter, skip the loaf pan and try this sheet cake—you’ll be surprised how quickly it disappears!

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

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