Go Back

Banana Cake with Cream Cheese Frosting

Banana cake with cream cheese frosting is a pillowy banana sheet cake with a thick, tangy frosting piped in swoops across the entire surface. It’s an easy one-bowl-style bake that stays moist and tender with sour cream and ripe bananas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Banana cake
  • 3 ripe bananas Mash until smooth.
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 lb butter, softened
  • 1.5 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
Cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 3.5 cup powdered sugar
  • 1.5 tsp vanilla extract
  • 2 tbsp heavy cream

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the banana sheet cake
  1. Preheat the oven to 350°F and grease a 9x13 pan so it releases easily.
  2. Beat the softened butter and sugar until fluffy, about 2–3 minutes, then mix in the eggs, vanilla extract, and mashed bananas until combined.
  3. Mix the flour mixture (flour, baking soda, baking powder, salt, and cinnamon) and then alternate folding it with the sour cream, starting and ending with flour, until just combined and no dry streaks remain.
  4. Pour the batter into the greased 9x13 pan and bake for 30–35 minutes, until a toothpick comes out clean with a few moist crumbs.
Make and frost
  1. Beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar, vanilla extract, and heavy cream until thick and fluffy.
  2. Frost the completely cooled cake generously with the cream cheese frosting, spreading in smooth swoops across the entire surface so the topping forms soft peaks and coverage.

Notes

For best swoopy frosting, cool the cake completely (warm cake can melt the frosting). Store covered in the refrigerator up to 4 days; freeze unfrosted cake slices up to 2 months. If you prefer a lighter option, use reduced-fat cream cheese and butter sticks, then beat a little longer to regain a thick, fluffy texture.