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Simple Banana Sheet Cake 12346 (1 of 1)

Simple Banana Sheet Cake Recipe

Ashley Manila
Do you have a ton of overly ripe bananas? And do you want to bake something with them other than banana bread? Then bust out your sheet pan and try this simple banana sheet cake recipe! Loaded with banana flavor and topped with tangy cream cheese frosting! Our family absolutely loved this banana cake recipe!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Inactive Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 1 pan (9x13)

Ingredients
 

For the Banana Cake:

  • 2 cups cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • ½ teaspoon salt
  • 2 cups ripe bananas, mashed
  • 1 cup dark brown sugar, packed
  • 3/4 granulated sugar
  • 2/3 cup sour cream
  • 1/2 cup oil
  • 3 large eggs plus one egg yolk

For the Cream Cheese Frosting:

  • 12 ounces full-fat cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 3 cups powdered sugar, more if needed
  • 1/8 teaspoon salt
  • 1/4 cup toasted pecans, roughly chopped

Instructions
 

For the Banana Cake:

  • Preheat the oven to 350 degrees (F). Spray a 9x13-inch baking pan with nonstick baking spray and set it aside.
  • In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  • In a separate large bowl, whisk together the mashed bananas, both sugars, sour cream, and oil. Whisk in eggs and yolk, one at a time. Then add the dry ingredients to the wet, mixing only until combined. Don't overmix!
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 35 to 40 minutes, or until a tester inserted in the center of the cake comes out clean, or with just a few crumbs attached. 
  • Place the cake pan on a wire cooling rack and cool completely.
  • Once the cake has completely cooled, spread the frosting on top and sprinkle with pecans, if using.
  • Slice and serve!

For the Cream Cheese Frosting:

  • In the bowl of a stand mixer fitted with the paddle attached, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until smooth. Reduce the speed to low and gradually add in the powdered sugar, a 1/2 cup at a time, beating until smooth. Toss in the salt. 
  • Increase speed to medium-high and beat for 1 minute. If the frosting seems too thin, add in a little more sugar and beat smooth.
  • Spread frosting on top of the cake and sprinkle with pecans, if using. 
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature