This is the BEST banana cake topped with the BEST cream cheese frosting! Perfect for picnics and potlucks, this banana sheet cake is a crowd-pleaser—everyone asks for the recipe.
For a while we weren’t using our bananas, so I froze several that were getting too ripe. After finishing a recent health challenge (I lost 11.8 lbs in six weeks!), my diet was mostly protein and vegetables and I hadn’t been eating much fruit. Those frozen bananas ended up being perfect for this cake.
I first baked these frosted banana bars to introduce myself to new neighbors after we moved. Cake is always a good way to make friends, and they absolutely raved about it. I made it again on a cheat day so I could truly taste it, and after a few bites I knew it belonged on the blog. I’ve made it multiple times in a few weeks because it’s that good.
The secret to this banana cake is moisture and banana flavor. Ripe bananas combined with buttermilk (or milk curdled with lemon juice or vinegar) yield an incredibly moist crumb and a pronounced banana taste. The texture stays tender and soft, making each bite comforting and moist.
The cake is finished with my tried-and-true cream cheese frosting: thick, softly sweet, and just tangy enough to balance the banana. Many readers have loved this frosting, and it complements the cake perfectly.
This version of banana cake doesn’t include nuts, but if you prefer walnuts or pecans, feel free to fold some in—nuts won’t affect the cake’s texture and add a pleasant crunch. Serve it at room temperature or chilled; both work well, though we prefer ours at room temperature.
Favorite Banana Cake Recipe
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Ingredients
- ½ cup (113 g) butter, softened
- 1 ½ cup (300 g) granulated sugar
- 1 ¾ cups (403 g) bananas, mashed (about 4½–5 bananas)
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cup (270 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp baking soda
- 1 tsp salt
- ⅔ cup (159 ml) buttermilk, (or ⅔ cup milk + 1 tsp lemon juice or white vinegar)
- 1 recipe The BEST Cream Cheese Frosting
Instructions
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Preheat oven to 350°F (175°C). In a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the softened butter and granulated sugar until light and fluffy.
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Add the mashed bananas and mix until incorporated. If you use frozen-thawed bananas, the butter may appear slightly chunky—this is fine and will smooth out as you mix.
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Mix in the eggs and vanilla until combined.
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Whisk together the flour, baking soda, and salt in a separate bowl. With the mixer running on low, add the dry ingredients to the wet mixture.
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Add the buttermilk (or curdled milk) all at once and mix just until combined—do not overmix.
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Pour the batter into a greased 13×18-inch baking sheet and spread evenly. Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed. Let cool completely.
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Prepare The BEST Cream Cheese Frosting. Spoon dollops of frosting across the cooled cake and spread gently with a spatula, taking care not to lift the cake with the spatula.
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Cut into 24 pieces and serve. Store covered at room temperature or refrigerated based on preference.
Notes
- HOMEMADE BUTTERMILK: Mix milk with 1 tsp lemon juice or white distilled vinegar and let rest for 5 minutes before using.
*Recipe lightly altered from The Frugal Hausfrau.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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