There is a specific kind of guilt that comes from watching bananas turn black on the counter, but honestly? I secretly wait for it. That speckled peel is just nature’s way of telling us it’s time to bake something amazing, and today, we are skipping the bread and going straight for dessert.
This easy sheet cake is everything I love about weekday baking: simple ingredients, honest flavor, and a texture that stays incredibly moist for days. Topped with a tangy, swoon-worthy cream cheese frosting, it is the kind of treat that makes you happy to have leftovers—if there are any!
Why This Recipe is a Keeper
I love a recipe that fits into my actual life, not just my weekend plans. This cake comes together without any complicated steps—I even use my mixer to mash the bananas so I don’t have to dirty a fork. It’s dense enough to be satisfying but fluffy enough to feel like a proper cake.
The 9×13-inch pan means there is no layering or leveling required. You just bake, cool, frost, and slice right from the pan. It is perfect for potlucks, Tuesday night cravings, or just using up that fruit bowl fruit before it’s too late.
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Banana Cake
- Total Time: 1 hour 40 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This incredibly moist banana sheet cake is a simple yet indulgent way to transform overripe bananas into a crowd-pleasing dessert. Finished with a thick layer of tangy cream cheese frosting, it is a foolproof bake that stays fresh for days.
Ingredients
- 4 medium bananas, overripe and mashed
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 8 oz full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 pinch salt (for frosting)
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt, then set aside.
- Using a stand mixer or hand mixer, beat the softened butter on high speed for 1 minute until creamy.
- Add the granulated and brown sugars to the butter and beat for 2 additional minutes until light and fluffy.
- Incorporate the eggs, vanilla extract, and mashed bananas into the butter mixture, beating until well combined.
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk, and mix until just combined.
- Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and allow the cake to cool completely.
- Prepare the frosting by beating the cream cheese and butter until smooth, then whip in the confectioners’ sugar, vanilla, and salt until creamy.
- Spread the frosting evenly over the cooled cake and chill for 30 minutes before serving.
Notes
To achieve the lightest texture, avoid overmixing the batter once the flour is added. If your kitchen is warm, let the frosted cake set in the refrigerator to ensure the cream cheese frosting holds its shape perfectly when sliced into squares.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Ingredients for Big Flavor
We are keeping things pantry-friendly here. You likely have most of these items in your kitchen right now.
- Bananas: You want them brown and spotty. The uglier the peel, the sweeter the cake. You’ll need about 4 medium ones.
- Buttermilk: This is the secret to that tender crumb. If you don’t have any, you can make a quick substitute with milk and vinegar.
- Sugars: We use a mix of granulated and brown sugar. The brown sugar adds a lovely hint of molasses flavor that pairs perfectly with banana.
- Butter: Unsalted is best so we can control the salt level. Make sure it is softened to room temperature for easy creaming.
- Cream Cheese: Use full-fat brick style cream cheese for the frosting. The tub spreads are too soft and will make your frosting runny.
The Simple Process
Step 1: Prep the Oven and Bananas
Start by preheating your oven to 350°F (177°C) and greasing a 9×13-inch baking pan. Peel your bananas and mash them up. I usually just throw them in my mixer bowl and let the paddle attachment do the work before I start the batter—one less bowl to wash!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this aside for a moment.
Step 3: Cream Butter and Sugar
Using your mixer, beat the softened butter on high speed for about a minute until it’s creamy. Add both the white and brown sugars and beat for another 2 minutes. This incorporates air and makes the cake fluffy.
Step 4: Make the Batter
Add the eggs and vanilla to the butter mixture, beating until combined, then mix in those mashed bananas. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk. Mix just until the flour disappears—a few lumps are totally fine.
Step 5: Bake and Cool
Spread the batter into your prepared pan and bake for 45–50 minutes. A toothpick inserted in the center should come out clean. Let the cake cool completely on a wire rack. I often pop it in the fridge after 45 minutes to speed this up so I can frost it sooner!
Step 6: Frost and Serve
Beat the cream cheese and butter together until smooth, then add the confectioners’ sugar, vanilla, and salt. Whip it until creamy and spread it thick over the cooled cake. I like to chill the frosted cake for 30 minutes before slicing to get those clean cuts.
Meagan’s Tips for Success
- Room Temperature Matters: Make sure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify properly, giving you a smooth, uniform batter.
- Don’t Overmix: Once you add the flour, switch to low speed and stop as soon as it’s combined. Overmixing makes cakes tough, and we want this one soft and tender.
- Speed Ripening: If your bananas aren’t quite ready, you can bake them in their skins at 300°F for 15-20 minutes until they turn black. I learned a lot about banana ripeness from reading about best banana cake techniques, and trust me, the spots matter!
- Next-Level Dessert: If you are a fan of banana desserts, you absolutely have to try my banana pudding poke cake for another creamy, dreamy option.
Make It Your Own
- Add Some Crunch: Fold in 1/2 cup of chopped walnuts or pecans to the batter for a classic texture contrast.
- Chocolate Lovers: Stir in a cup of semi-sweet chocolate chips. Banana and chocolate are best friends.
- Spice It Up: Add a pinch of nutmeg or cloves along with the cinnamon for a warmer, spicier flavor profile.
- Berry Twist: If you prefer berries over bananas for your morning bake, this blueberry coffee cake is another easy win you can try.
How to Serve
I personally love this cake served cold straight from the fridge—the frosting gets a little firm and tastes like cheesecake. However, bringing it to room temperature softens everything up for a melt-in-your-mouth experience. It pairs beautifully with a hot cup of coffee or a cold glass of milk.
For a fun dessert table spread, place this alongside a classic vanilla cake to offer your guests a variety of simple, home-baked flavors.
Sweet Simple Endings
This banana cake proves that you don’t need fancy techniques to make something truly spectacular. It’s humble, delicious, and brings a little bit of joy to any ordinary day. Whether you are baking for a crowd or just for yourself, I hope this recipe becomes a new favorite in your kitchen.
For more fresh and fruity inspiration, check out our fruit garden category.
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