Do you have a ton of overly ripe bananas? And do you want to bake something with them other than banana bread? Then bust out your sheet pan and try this simple banana sheet cake recipe! Loaded with banana flavor and topped with tangy cream cheese frosting! Our family absolutely loved this banana cake recipe!
Banana Sheet Cake
One thing I ALWAYS have on hand? Bananas! And more often than not, I have an overripe banana (or 10) that’s just begging to become dessert! My current obsession? Banana Cake! It’s moist, dense, and perfectly sweet. And since it’s baked in a sheet pan, it’s MUCH easier than a layer cake.
This cake stays moist for days! And travels great. So it’s my go-to cake for picnics, parties, potlucks, etc! The cream cheese frosting is super basic, but you can certainly spruce it up by adding in a dash of cinnamon or a handful of chopped nuts. It’s up to you!
Banana Cake Ingredients
- all-purpose flour: be sure not to pack your flour into the measuring cup! I suggest spooning loosely into the measuring cup and then leveling the cup off with the flat edge of a knife.
- baking soda and salt: make sure your baking soda is fresh! and don’t skip the salt. just a pinch enhances the other flavors!
- ground cinnamon: I find one teaspoon is the perfect amount! If you prefer a richly spiced banana cake, feel free to increase by a half teaspoon.
- ground nutmeg: just a pinch adds a nice subtle spice!
- mashed bananas: be sure your bananas are ripe!
- dark brown sugar: pack your brown sugar into the measuring cup! light brown sugar will work in a pinch.
- granulated sugar: any variety will do!
- sour cream: full-fat and at room temperature!
- vegetable oil: but canola oil or melted coconut oil will do!
- large eggs: you’ll need 3 large eggs plus 1 egg yolk. be sure to bring your eggs to room temperature!
- cream cheese: full-fat cream cheese is the base of our cream cheese frosting. be sure it’s at room temperature (aka very soft) before making the frosting.
- unsalted butter: just a few tablespoons make the frosting rich and creamy!
- powdered sugar: be sure to add a 1/2 cups at a time, so it doesn’t fly out of the mixing bowl!
- pecans: I LOVE adding toasted pecans to this banana cake! walnuts or even pistachios would be equally delicious! of course if you’re allergic to nuts, simply omit! sliced bananas make an equally nice garnish.
How to make Banana Cake
- Preheat the oven. Spray a 9×13 inch baking pan with nonstick baking spray and set it aside.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon. and nutmeg. Set aside.
- In a separate large bowl, whisk together the mashed bananas, sugars, sour cream, and oil. Whisk in eggs and yolk, one at a time. Then add the dry ingredients to the wet, mixing only until combined. Don’t overmix!
- Pour the banana cake batter into the greased sheet pan and smooth the top. Bake for about 35 minutes, or until a tester inserted in the center of the cake comes out clean, or with just a few crumbs attached. The bake time will vary depending on your oven, so it may take an extra 5 minutes or so.
- Place the cake pan on a wire cooling rack. Cool completely!!! This takes over an hour for me. But have patience! Because if you frost even a semi-warm cake it’ll be a disaster.
- Once the cake has completely cooled, spread the frosting on top and sprinkle with pecans, if using. Slice and serve!
AND IF YOU TRY THIS SIMPLE BANANA SHEET CAKE RECIPE, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.
More Banana Recipes:
- Old-Fashioned Banana Bars with Cream Cheese Frosting
- Healthy Banana Chocolate Chip Muffins
- Banana Cake with Peanut Butter Frosting
- Banana Cake with Cinnamon Cream Cheese Frosting
- Old-Fashioned Banana Cake with Chocolate Cream Cheese Frosting
Simple Banana Sheet Cake Recipe
For the Banana Cake:
- 2 cups cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- ½ teaspoon salt
- 2 cups ripe bananas, mashed
- 1 cup dark brown sugar, packed
- 3/4 granulated sugar
- 2/3 cup sour cream
- 1/2 cup oil
- 3 large eggs plus one egg yolk
For the Cream Cheese Frosting:
- 12 ounces full-fat cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar, more if needed
- 1/8 teaspoon salt
- 1/4 cup toasted pecans, roughly chopped
For the Banana Cake:
- Preheat the oven to 350 degrees (F). Spray a 9x13-inch baking pan with nonstick baking spray and set it aside.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- In a separate large bowl, whisk together the mashed bananas, both sugars, sour cream, and oil. Whisk in eggs and yolk, one at a time. Then add the dry ingredients to the wet, mixing only until combined. Don't overmix!
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, or until a tester inserted in the center of the cake comes out clean, or with just a few crumbs attached.
- Place the cake pan on a wire cooling rack and cool completely.
- Once the cake has completely cooled, spread the frosting on top and sprinkle with pecans, if using.
- Slice and serve!
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attached, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until smooth. Reduce the speed to low and gradually add in the powdered sugar, a 1/2 cup at a time, beating until smooth. Toss in the salt.
- Increase speed to medium-high and beat for 1 minute. If the frosting seems too thin, add in a little more sugar and beat smooth.
- Spread frosting on top of the cake and sprinkle with pecans, if using.
Angie Hicks says
This was excellent! My kids loved it. It doesn’t even need the frosting.
Delicious cake, my favorite one ever
Typically, how many bananas do you use to get 2 cups of mashed bananas? I know it will vary by size but just having a general number to go by will help so I can make sure I have enough bananas
This turned out very well! I adjusted the icing to include maple syrup and added some maple candy flakes with the pecans. It was so awesome! Very filling and yummy cake. Thank you!
Jocelyn Varghese says
Does it need to be stored in the fridge after it’s been iced?
Can I use yougurt instead of sourcream?
I really like your site and all your recipes are awesome, but can you maybe add a search bar to search on ingredient or on recipe?
Greatings from Belgium!
Liane @ Foodie Digital says
Easy and delicious! Thank you for the recipe.
I made this cake last minute for a barbecue solely because I had a couple extra ripe bananas that needed to be used and oh my what a pleasant surprise! The recipe was very easy so I let my 4yo jump in to assist and she loved it (making and eating it that is). It was really moist and the spices paired with the banana and cream cheese icing are a terrific marriage. It reminded me of a pumpkin bread cake but with a banana twist. This one will definitely be added to the rotation! Another great recipe!