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2.93 from 27 votes

RECIPE CARD: Banana Sheet Cake With Cream Cheese Frosting (PRINTABLE)

Banana Cake with Cream Cheese Frosting is the ultimate comfort-food dessert! A moist banana sheet cake topped with a sweet icing that makes enough to feed a crowd!
 
Prep Time20 minutes
Cook Time35 minutes
Rest Time35 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: banana cake with cream cheese frosting
Servings: 15 slices
Calories: 430kcal
Author: Tikare

Ingredients

Cake

  • ½ cup Unsalted Butter, softened
  • ½ cup Granulated Sugar
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 1 cup Sour Cream
  • 2 cups All-purpose flour
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • 3 Ripe bananas, mashed
  • ½ cup Brown Sugar

Cream Cheese Frosting

  • 8 oz. Full-fat Cream Cheese, softened.
  • ¼ cup Unsalted Butter, softened
  • 1 tsp. Vanilla Extract
  • 4 cups Powdered Sugar
  • 1-3 Tbsp. Milk
  • Pinch of salt

Instructions

Cake

  • Preheat oven to 350 degrees. Grease a 13x9 pan and set aside.
  • Peel ripe bananas and place in a bowl. Use a fork or potato masher to mash until smooth.
  • Wet Ingredients: Beat the softened butter, granulated sugar, and brown sugar until creamy and well combined. Add the eggs one at a time, mixing just until combined after each. Mix in the sour cream, vanilla extract, and mashed bananas.
  • Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
    Add the dry ingredients to the wet ingredients in two additions, folding gently after each. Stop mixing as soon as no visible streaks of flour remain.
  • Bake for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool completely.

Cream Cheese Frosting

  • Beat the cream cheese and butter until light and fluffy, with no clumps remaining.
  • Add powdered sugar and vanilla extract and combine well.
  • Add 1 tablespoon of milk and mix until smooth. Add additional milk, 1 tablespoon at a time, only if needed to reach a spreadable consistency.
  • Spread the cream cheese frosting evenly over the completely cooled banana cake. Slice into 15 pieces and serve.

Notes

  • Use very ripe bananas with plenty of brown spots for the best banana flavor.
  • Keep the butter, eggs, sour cream, and cream cheese close to room temperature for smoother mixing.
  • Fold the flour into the batter gently and stop as soon as it is incorporated.
  • Use full-fat block-style cream cheese for a thicker, more stable frosting.
  • Start with only 1 tablespoon of milk in the frosting. Add more only if necessary.
  • Make sure the cake is completely cool before frosting it.
Doneness Cues
The banana cake is ready when:
  • The top is lightly golden.
  • The center looks set, not wet or sunken.
  • A toothpick inserted near the center comes out clean or with a few moist crumbs.
  • No raw batter is on the toothpick.
Storage
  • Refrigerator: Once frosted, cover and refrigerate the cake. For best quality, enjoy within 3–4 days.
  • Room Temperature: You can keep an unfrosted cake tightly covered at room temperature for up to 2 days.
  • Freezing: For best results, freeze the cake unfrosted. Wrap the completely cooled cake or individual slices tightly and freeze for up to 2 months.
  • Make Ahead: Bake the cake 1 day in advance, cover after cooling, and frost before serving.

Nutrition

Serving: 15slices | Calories: 430kcal | Carbohydrates: 71g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 306mg | Potassium: 153mg | Fiber: 1g | Sugar: 55g | Vitamin A: 629IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg