This moist and flavorful Banana Cake topped with tangy Cream Cheese Frosting and made in a large sheet pan is sure to be a crowd-pleaser! No fussy layering or decorating. Just bake, frost, and enjoy!
This banana cake is seriously moist. No dry crumbs here! The cake is loaded with banana flavor that pairs so well with the creamy tangy cream cheese frosting. And, the best part? It’s made in a large sheet pan. So, not only can this cake feed a crowd, but it’s also super easy to make!
Looking for more desserts? If you enjoy cream cheese frosting, then you’ll love this Pumpkin Cake with Cream Cheese Frosting or these Strawberry Cinnamon Rolls. For another crowd-sized dessert, try this Mixed Berry Sheet Cake with Whipped Mascarpone Frosting.
Flour – all-purpose flour will do the trick here.
Baking Powder – gives the cake lift and airiness.
Baking Soda – also provides lift and neutralizes the cake’s acids to produce a better flavor.
Butter and Oil – I like cakes that combine both fats. Butter adds flavor and oil ensures a moist cake.
Brown and White Sugar – using a mixture of both gives the cake a balanced sweetness. White sugar adds pure sweetness while brown sugar adds flavor and moisture.
Bananas – the star of the show here, ripe (or even better, overripe) bananas give the cake a great banana flavor.
Cream Cheese – adds tanginess to the frosting.
Powdered Sugar – also called confectioner’s sugar, it makes the frosting sweet.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Preheat the oven to 350 degrees F. Grease an 11x15x2-inch sheet cake pan with butter and set it aside.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, using an electric hand mixer on medium speed, cream together softened butter, brown sugar, and white sugar until well combined. This should take about 2 minutes.
Add mashed bananas, milk, oil, eggs, and vanilla extract to the creamed butter and sugar. Mix until well combined.
Add the dry ingredients to the wet and mix just until combined.
Transfer the cake batter to the prepared baking sheet. Bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out with only a few moist crumbs.
Allow the cake to cool fully in the pan on a wire rack. That should take about 2 to 3 hours.
Once the cake is cool, make the frosting.
In a large bowl, using an electric hand mixer on medium speed, cream together softened cream cheese and butter until well combined.
Add powdered sugar, vanilla extract, and salt and, starting on slow then increasing the speed, mix until well combined and a bit airy.
Using a rubber or offset spatula, spread the frosting over the top of the cake.
For an optional decoration, sprinkle finely chopped walnuts around the edges or over the entire cake.
Tips & Tricks
- Use room-temperature ingredients like milk and eggs. This will help them incorporate more evenly.
- Thoroughly mash the bananas so that they are evenly distributed in the batter.
Substitutions & Variations
- Add chopped nuts like walnuts or pecans to the batter.
- Mascarpone frosting can be used in place of the cream cheese although it won’t be as tangy.
- Add to or replace the cinnamon with other warm spices. Nutmeg, cloves, and cardamom are all great options.
Storage & Freezing
Cover the cake with plastic or foil or transfer it to an airtight container. Store it in the fridge for up to 4 days.
For the best taste, allow the cake to come to room temperature before serving.
You can freeze the cake whole or in slices, depending on your needs. You also can freeze it already frosted or unfrosted, again depending on your needs for the cake.
To freeze, place the cake in the freezer for 2 hours. Then, wrap in plastic wrap and foil and freeze for up to 3 months.
Allow the cake to thaw in the fridge or at room temperature. Eat the thawed cake within 1 day.
Frequently Asked Questions
The peels should be deeply browned and the insides should be starting to soften for the best banana flavor. If there is any mold, the insides are black, or the bananas are leaking, then they are too ripe and should be tossed.
Remove the outer peel and place the bananas in a bowl. Using a fork, press down on the bananas to break them up. Continue until the bananas are fully mashed and no large pieces remain. Transfer the bananas to a measuring cup and measure out 2 cups worth to use in the recipe.
This happens when the cake is underbaked. This banana cake has a good bit of moisture and is far more likely to be uncooked than overcooked. Stick a toothpick in the center and only pull the cake from the oven once the toothpick comes out with just a few cooked but moist crumbs.
The cream cheese and/or the butter was likely too soft. You want them to be soft enough that they can mix together but not so soft that they’re almost melting.
Did you make this recipe?
I’d love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!
Let’s Get Social!
I love seeing your photos! If you make this recipe don’t forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram!
Subscribe to My Newsletter!
Get my newest recipes, kitchen tips and tricks, and the latest news right in your inbox!
Banana Cake with Cream Cheese Frosting
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter softened, plus more for the pan
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 cups mashed bananas about 5 ripe bananas (see notes)
- 1 cup whole milk room temperature
- 1/2 cup canola oil
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese softened but not melting
- 1/2 cup (1 stick) unsalted butter softened but not melting
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- finely chopped walnuts optional decoration
- Preheat the oven to 350 degrees F. Grease an 11x15x2-inch sheet cake pan with butter and set it aside.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, using an electric hand mixer on medium speed, cream together butter, brown sugar, and granulated sugar until well combined, about 2 minutes.
- Add the mashed bananas, milk, oil, eggs, and vanilla extract. Mix until well combined.
- Add the dry ingredients to the wet and mix just until it comes together.
- Transfer the batter to the prepared sheet pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the cake to cool fully in the pan on a wire rack. This will likely take 2 to 3 hours.
Cream Cheese Frosting
- Once the cake is cool, make the frosting. Using a hand mixer on medium speed, cream together the cream cheese and butter until well combined and light, about 2 minutes.
- Add the powdered sugar, vanilla extract, and salt and beat, first on low speed and then on medium, for 2 minutes or until light and airy.
- Spread the frosting over the cake using either a rubber or offset spatula.
- Optional decoration: sprinkle finely chopped walnuts around the edges or over the entire top.
- Make sure that the bananas are fully ripe for the best flavor. The peels should be deeply browned and the insides beginning to soften.
- The cream cheese and butter for the frosting should be softened but not melting. This should take about 20 minutes at room temp.
- Store the cake covered in the fridge for up to 4 days. Allow it to come to room temp before serving for the best taste.