Banana Sheet Cake

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Don’t you love sheet cakes? They’re so easy to make and are perfect for large gatherings. Take this banana sheet cake. Like our banana bread it has wonderful banana flavor, but with a little more sweetness, and a tangy cream cheese frosting. One batch easily makes 30 servings, convenient for pot lucks and tailgates. This recipe comes from my friend Kelsey Fischer and her mom Janeen and is a family favorite of theirs. I’ve made a few slight adjustments, added some lemon juice to the frosting to give it more tang, and added a some vanilla to the cake batter. My dad gives it a strong two thumbs up and declares it “a keeper”. Enjoy!

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Banana Sheet Cake Recipe

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  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: Makes 30 pieces.

Here's a tip, leave the cream cheese and butter for the frosting out while you make the cake, that way they will be softened by the time the cake is cooled and ready to frost. This cake is on the sweet side (it is a cake after all). If you are trying to cut sugars, you may want to experiment dropping the sugar in the cake mixture by a half cup and cutting the amount of frosting in half.

Ingredients

Cake

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup white granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • The scraped insides of one vanilla bean, or 1 teaspoon of vanilla extract
  • 1 cup of mashed ripe bananas (2 large or 3 medium bananas)
  • 1/2 cup full fat sour cream


Frosting

  • 6 ounces cream cheese, room temp
  • 4 Tbsp (1/4 cup) unsalted butter, room temp
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Method

1 Preheat the oven to 350°F (175°C) . In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

2 Beat together in a mixer the butter and sugars. Beat in the eggs one at a time. Mix in the vanilla and mashed bananas.

3 Mix in half of the flour mixture, then the sour cream, then the other half of the flour mixture.

4 Spread batter evenly in a greased 10x15 baking pan. Bake at 350°F (175°C) for 20 minutes, or until nicely browned and the surface bounces back when you press it with your finger. Cool completely before frosting.

5 To make the frosting, mix all of the ingredients together with an electric mixer. If too stiff to spread, add a teaspoon or two of water. Spread the frosting evenly over the cake and slice to serve.

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Showing 4 of 58 Comments

  • Alice

    Well here it goes…using a 12 x 17

  • Maria

    This recipe is delicious. I have used a 9×13 in glass pan and added 5 more minutes to the original bake time and it comes out great. I also add nuts, everyone who has tried this cake loves it. Thank you for sharing this recipe.

  • Kathy

    Have made this several times. I use 9 x 13 pan and add a few minutes of cooking. About 5. I usually use greek yogurt and freeze half the cake. It always comes out delicious even after being in the freezer for a month. Thank you for yet another wonderful recipe.

  • joanne

    I just made this. Fit great in my half sheet pan. Only problem was, that while it was cooling, my husband ate a big chunk. Soo, I still frosted it and it is insane!!!!!!! Glad I found your site,

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