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–+ servings
Deliciously moist Banana Sheet Cake served on a white platter

Banana Sheet Cake

This banana sheet cake is wonderfully moist, bursting with banana flavor, and topped with a creamy, dreamy frosting. It's perfect for any gathering!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 servings
Calories 400 kcal

Ingredients
  

For the Cake

  • ½ cup unsalted butter (softened)
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream can substitute Greek yogurt
  • 1 teaspoon vanilla extract
  • 2-3 pieces overripe bananas (smashed)
  • 2 cups all-purpose flour can substitute gluten-free flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the Frosting

  • ½ cup unsalted butter (room temperature)
  • 8 oz. cream cheese (room temperature)
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1-2 tablespoons heavy whipping cream
  • Crushed pecans (optional) for topping

Instructions
 

Preparation

  • Preheat your oven to 350 degrees F. Generously spray a 9x13 baking dish with non-stick spray and set aside.
  • In the bowl of a stand mixer with a paddle attachment, cream the softened butter and granulated sugar together for about 3-4 minutes until light and fluffy.
  • Add in the eggs, sour cream, and vanilla extract, mixing until combined.
  • Introduce the mashed bananas to the mixture and blend until just combined. Remember to scrape down the bowl.
  • Gradually add the flour, baking soda, and salt, mixing gently until no dry spots remain. Be careful not to overmix!

Baking

  • Pour the batter into your prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting.

Frosting

  • For the frosting, beat together the room-temperature butter and cream cheese for about 3-4 minutes until smooth.
  • Add the vanilla extract and powdered sugar, mixing on low speed until well combined.
  • Incorporate the heavy whipping cream, mixing at high speed for another 3-4 minutes until fluffy and smooth.
  • Once the cake has cooled, spread the frosting on top and sprinkle with crushed pecans if desired before serving.

Notes

Store the cake in an airtight container at room temperature for up to two days or refrigerate for up to a week. Freeze individual pieces tightly wrapped in plastic wrap.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 250mgFiber: 2gSugar: 30g
Keyword Baking, Banana Cake, Dessert Recipe, moist cake, Sheet Cake
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