Save A moist flavorful sheet cake featuring ripe bananas and a hint of root beer topped with a luscious caramel frosting. Perfect for gatherings and sure to be a crowd-pleaser.
I first baked this cake for a casual get-together with friends. The unexpected pairing of root beer and banana instantly became a favorite and sparked lots of conversation around the table.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter (softened): 1/2 cup (115 g) for cake; 1/2 cup (115 g) for frosting
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large
- Root beer (not diet): 1 cup (240 ml)
- Bananas (mashed): 2 ripe (about 1 cup)
- Vanilla extract: 1 tsp for cake; 1 tsp for frosting
- Packed light brown sugar: 1 cup (220 g)
- Milk: 1/4 cup (60 ml)
- Powdered sugar (sifted): 2 cups (240 g)
- Pinch of salt: For frosting
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Instructions
- Prepare cake pan:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) sheet cake pan and line with parchment paper.
- Mix dry ingredients:
- In a medium bowl whisk together flour baking powder baking soda and salt.
- Cream butter and sugar:
- In a large bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time then add mashed bananas and vanilla extract.
- Combine wet and dry ingredients:
- Add dry ingredients to the wet mixture in two parts alternating with the root beer mixing just until combined.
- Pour and bake:
- Pour batter into the prepared pan and smooth the top. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- Make caramel frosting:
- Melt butter in a saucepan over medium heat. Add brown sugar and milk stirring until sugar dissolves. Bring to a gentle boil and cook for 2 minutes stirring constantly.
- Finish frosting:
- Remove from heat. Stir in powdered sugar salt and vanilla until smooth.
- Finish cake:
- Immediately spread the warm caramel frosting evenly over the cooled cake. Let set before slicing.
Save Sharing a slice of this cake with family after Sunday dinner brought out smiles and requests for seconds. It has quickly become a dessert we look forward to making together.
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Serving Suggestions
Enjoy slices of this cake with a scoop of vanilla ice cream or a drizzle of extra root beer syrup for added flair.
Ingredient Swaps
Try cream soda instead of root beer for a different twist or fold chopped pecans or walnuts into the batter for extra texture.
Storage Tips
Store the cake covered at room temperature for up to 2 days. For longer storage refrigerate and bring to room temperature before serving.
Save 
This cake always wins rave reviews and is a festive addition to any dessert table. Enjoy every moist flavorful bite with loved ones!
Recipe FAQ
- → Can I use diet root beer in the cake?
No, full-sugar root beer is recommended for best flavor and texture. Diet versions may affect the cake structure.
- → Is it possible to substitute bananas with another fruit?
Bananas give moisture and sweetness. You may try mashed pears or apples, but flavor and texture will be different.
- → How do I store leftovers?
Keep leftover cake covered at room temperature for 1–2 days, or refrigerated for up to 5 days. Freeze if needed.
- → Can I add nuts to the batter?
Yes, folding in 1/2 cup chopped pecans or walnuts adds a delicious crunch and extra flavor.
- → What alternative frosting can I use?
Cream cheese frosting or chocolate ganache will work if you prefer a different topping than caramel.
- → Is this suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly; just verify labels on processed items such as root beer.
