Banana Sheet Cake
Banana sheet cake is a moist, tender cake made with ripe banana and topped with luscious cream cheese frosting.
Go a step further than banana bread and make banana sheet cake! This cake is so easy to make and serves a crowd. I love baking it for Mother’s Day or simply whenever there’s an occasion that needs cake. It’s the perfect recipe to use when there are brown bananas in the kitchen.
Why this recipe works: This cake turns out flavorful and sweet thanks to ripe bananas. The addition of milk guarantees a moist and tender cake. Cinnamon adds a little spice, which complements the rich cream cheese frosting.
How to make banana sheet cake
- Preheat oven to 350 F. Grease and flour a 9×13 cake pan.
- Whisk dry ingredients—flour, cinnamon, baking soda, baking powder and salt. Set aside.
- Make cake batter: beat butter, sugar and brown sugar. Add eggs and vanilla.
- Alternate adding dry ingredients and milk. Mix just until combined and transfer to baking sheet.
- Bake cake at 350 F for 35 to 45 minutes. Cool completely.
- Make cream cheese frosting. Beat butter and cream cheese until fluffy. Add confectioners’ sugar and salt, then mix until combined. Add vanilla and milk, then mix again.
- Frost cake and garnish with cinnamon and pecans. Slice and serve.
Banana cake, like banana bread, is a straight forward recipe. For all cakes, I recommend using a kitchen scale for accurate ingredient measurements. For the cake pan, generously grease it so the cake doesn’t stick. You can also use my magic cake pan release!
The bananas must be brown and ripe for the best flavor. I also recommend bringing all ingredients to room temperature. This creates a uniform batter and a consistent tender texture for the cake.
Cream cheese frosting, however, requires the cream cheese to be softened, but still cool. This helps the frosting keep its shape and not melt or become thin. If the frosting is too thin, place the bowl back in the refrigerator for 15 to 20 minutes, then mix the frosting again for 5 seconds until smooth.
Frequently Asked Questions
Preheat oven to 300 degrees F. Line baking pan with aluminum foil. Place bananas (still in the peel) on the baking pan and bake for 15 to 20 minutes until the peel is black. Let bananas cool, then scoop out the filling.
Yes, 1 cup chopped nuts or chocolate chips may be added to the cake batter before transferring it to the cake pan.
Banana cake will last 5 days when stored in an airtight container in the refrigerator.
Yes. Once cooled, banana cake can be frozen unfrosted for up to 1 month. Wrap securely with plastic wrap to prevent freezer burn. You can also freeze frosted cake, but I suggest freezing it for 2 hours so the frosting hardens before wrapping it in plastic wrap.
Yes, the batter will fit in two 8-inch round cake pans. It will also bit in a 12-cup bundt cake pan.
Related banana recipes
Banana is a versatile ingredient for baking. It lends moisture, flavor and sweetness. I personally love brown butter banana donuts. They are baked in the oven and have a deliciously sweet glaze. For breakfast, try making banana oatmeal pancakes. The batter is made quickly in a blender! Another popular recipe if for these banana oatmeal muffins. The crumble topping is irresistible.
Banana sheet cake will soon be a regular recipe in your baking rotation. It’s a notch above banana bread since it has a more tender crumb and is topped with rich cream cheese frosting. I suggest trying this recipe for Mother’s Day or whenever you have ripe bananas in the kitchen! If you enjoyed this cake, leave a review below and tag @ifyougiveablondeakitchen when you bake.
Banana Sheet Cake
Banana Sheet Cake
- 3 large overripe bananas, mashed
- 2 ¾ cups (344 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 10 tablespoons (141 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 3 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (360 ml) whole milk, room temperature
Whipped Cream Cheese Frosting
- 1 cup (8 oz or 226 g) cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 2 cups (240 g) confectioners' sugar, sifted (to taste)
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons heavy cream
- Preheat the oven to 350 degrees F. Grease a 9×13 baking pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another large mixing bowl, whisk together the melted butter and sugar until combined. Add the eggs and vanilla extract and beat until well combined. Stir in the milk. Fold in the mashed bananas, scraping down the bottom and sides of the bowl as necessary.
- Gradually add in the flour mixture and mix until just combined – do not overmix, the batter will still be a bit lumpy.
- Transfer the batter to the prepared pan and spread evenly. Bake at 350 F for 35-45 minutes. The cake is done when a toothpick inserted in the center comes out with little to no crumbs. Place the pan on a wire rack and allow the cake to cool completely before frosting.
- For the frosting, beat cream cheese and butter together on high speed until smooth and creamy, about 3 minutes. Add confectioners’ sugar and salt, then mix until medium speed until combined. Add vanilla and 1 tablespoon of heavy cream. Mix until combined and fluffy, scraping down bottom and sides of the bowl as necessary. Taste and add more sugar if you like it sweeter, and add 1 additional tablespoon of cream if a fluffier frosting is desired.
- Transfer frosting to cooled cake and spread evenly. Garnish with ground cinnamon and chopped pecans if desired, then slice and serve.