Banana Sheet Cake

DessertBakingBananaSheet Cake

Banana Cake with Cream Cheese Frosting - an easy banana cake, made as a sheet cake! The cake has super banana flavor paired with a sweet and tangy cream cheese frosting. This banana sheet cake is perfect for a large gathering.

Photography Credit: Elise Bauer

Banana Cake

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. This banana cake is a perfect solution for those ripe bananas, and it’s a great crowd pleaser.

One batch of this banana cake easily makes 30 servings, convenient for potlucks and tailgates.

banana cake with cream cheese frosting

This banana cake with cream cheese frosting comes from my friend Kelsey Fischer and her mom Janeen. It’s is a family favorite of theirs. I’ve made a few slight adjustments to the recipe by adding some lemon juice to the cream cheese frosting to give it more tang, and then added some vanilla to the banana cake batter.

My dad gives this banana cake a strong two thumbs up and declares it “a keeper”. Enjoy!

Banana Sheet Cake Recipe

  • 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 banana cake, that way they will be softened by the time the cake is cooled and ready to frost. This banana 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.



  • 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


  • 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


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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

61 Comments / Reviews

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Did you make it? Rate it!

  • Kristy

    This is my second time making this cake in 24 hours. My family devoured it and then begged me to make more the next day. I bake a ton, but this is now one of their favorites. Excellent!!


  • Renee

    This was a delicious, easy cake to whip up with ingredients I already had on hand. I baked it in a glass 9×13 baking dish for 25 minutes and it was perfect. I also used reduced-fat cream cheese for the frosting and sprinkled toasted chopped walnuts over the top.


  • Catherine H. in Portland

    Excellent! I split the batter in 3 to use parchment lined loaf pans. Then I served it on 2 different occasions, July 4 and July 6! Maybe even better the 2nd date, though I did store it in the refrigerator because the weather is warm. The icing is great cold! Thank you for the recipe!


  • Kelly

    Made this gluten free for my wife the other day. 1 for 1 subbed King Arthur gluten free all purpose flour, added 1 and 1/4 tsp xanthan gum. (More xanthan gum than I would usually use, but that was the approximate ratio on a king arthur’s GF cake recipe). Used full fat Greek yogurt instead of sour cream as I was out. 13×9 pan for about 25 minutes.

    Turned out just a little dense, a little more banana bread-like than sheet cake, but it was quite good, wife loved it, i even thought it was good and I’m generally not a fan of gluten free desserts. This or a variation of this will get in the rotation for GF desserts.

  • Shirley

    Sounds delicious but what the heck am I going to do with the other 2 ounces of cream cheese?????

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