Some recipes feel like more than just food—they’re little slices of nostalgia. For me, this banana sheet cake with cream cheese frosting is exactly that. Every year growing up, my grandmother made it for my birthday, and it wasn’t just dessert—it was the centerpiece of every celebration. It’s incredibly moist, full of sweet banana flavor, and topped with a tangy, creamy frosting that takes it over the top. Whether you’re making it for a birthday, Easter, or just because you’ve got a few overripe bananas sitting on your counter, this cake is a true classic.
Here’s everything you need to know to make this beloved family recipe, with a few tips to ensure it turns out perfectly every time. Let’s get baking!
Ingredients
For the Cake:
- 3 cups all-purpose flour (fluff it up, spoon it into the measuring cup, and level it off for accuracy!)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark, either works!)
- ¾ cup unsalted butter (1 ½ sticks, softened)
- 2 teaspoons vanilla extract (the real stuff, if you can swing it—it’s worth it!)
- 3 large eggs
- 1 cup milk (I used 2%, but any kind works.)
- ½ cup sour cream (the secret to that ultra-moist texture!)
- 1 ½ cups mashed bananas (about 3–4 very ripe bananas)
For the Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 ½ cups powdered sugar (sifted for silky smooth frosting)
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. (A little trick: If your butter isn’t already softened, place the pan with a pat of butter on your stovetop while the oven preheats—it softens just enough to spread easily.)
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This step helps distribute the leavening agent evenly, so you don’t end up with any unpleasant surprises in the final cake. (source:Ineskohl.onfo)
Step 3: Cream the Butter and Sugars
In a stand mixer (or with a hand mixer), beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2–3 minutes. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
Step 4: Add the Wet Ingredients
Mix in the vanilla extract, followed by the eggs, one at a time. Next, add the milk and sour cream, beating just until combined.
Step 5: Mash and Mix the Bananas
Mash your bananas with a fork until mostly smooth. (A few small chunks are okay—those little bursts of banana flavor are delicious!) Add the mashed bananas to the wet mixture and stir until incorporated.
Step 6: Combine Wet and Dry
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Be careful not to overmix—just stir until everything is combined. Overmixing can lead to a denser, less tender cake.
Step 7: Bake the Cake
Pour the batter into your prepared baking pan and smooth out the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden and slightly pulling away from the pan.
Let the cake cool completely in the pan before adding the frosting. This part takes patience, but trust me—if you frost it while warm, the cream cheese frosting will melt right off.
Cream Cheese Frosting
Step 1: Beat the Butter and Cream Cheese
In a clean mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Step 2: Add the Powdered Sugar and Vanilla
Gradually add the powdered sugar, about half at a time, and mix on low speed to prevent a sugar explosion. Once incorporated, add the vanilla extract and beat until smooth and fluffy.
Assemble the Cake
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. If you’re feeling fancy, you can swirl it with an offset spatula or decorate with chopped nuts, sprinkles, or even a dusting of cinnamon.
Tips for Success
- Use ripe bananas. The spottier, the better! Overripe bananas are naturally sweeter and add more flavor to the cake.
- Measure your flour correctly. Fluff, spoon, and level it off to avoid adding too much and ending up with a dry cake.
- Don’t skip the sour cream. It makes the cake irresistibly soft and tender. If you don’t have sour cream, Greek yogurt works as a substitute.
- Room-temperature ingredients are key. They mix together more smoothly, resulting in a better-textured cake.
Why We Love This Recipe
This banana cake holds a special place in my heart, but it’s also a crowd-pleaser for everyone I’ve ever served it to. Even my husband, who isn’t a fan of banana bread, couldn’t stop eating this cake and compared it to Italian cream cake. The combination of sweet bananas, tangy cream cheese frosting, and that soft, fluffy texture is just magical.
It’s the perfect dessert for so many occasions—birthdays, potlucks, or just a casual weeknight treat. Plus, it’s a great way to use up those bananas that always seem to ripen faster than you expect.
Storing and Serving
This cake keeps beautifully for a few days in the fridge, covered tightly. The flavors actually deepen over time, so it’s even better on day two! Let it come to room temperature before serving, or enjoy it straight from the fridge for a chilled, refreshing treat.
I hope you love this banana sheet cake as much as I do! If you try it, let me know how it turns out—I’d love to hear about your baking adventures. And if you have a favorite childhood cake, tell me about it! There’s something so special about passing recipes like this down through generations.
Happy baking!