There’s just something about a banana sheet cake that always keeps me coming back for more. Maybe it’s the way overripe bananas transform into something warm, comforting, and delicious—or how that sweet, familiar aroma fills the kitchen as it bakes. This banana sheet cake is one of those no-fuss, crowd-pleasing desserts that always hits the spot. It’s soft, moist, and packed with rich banana flavor, making it perfect for everything from casual get-togethers to lazy weekend baking. And the best part? It comes together easily with simple ingredients you probably already have in your pantry.
But let’s talk about the real showstopper: the buttercream frosting. Velvety smooth and just the right amount of tangy—it takes this treat to a whole new level. I like to add a sprinkle of chopped pecans on top for a bit of texture and extra flair, but it’s just as irresistible on its own. Whether you’re baking for a birthday, potluck, or just to satisfy a craving, this banana sheet cake with cream cheese frosting is the kind of recipe you’ll come back to again and again.
Ingredients
- 3 Large Bananas
- 4 Eggs
- Brown Sugar— 1-1/2 cups
- Baking Powder— 1-1/2 teaspoons
- Baking Soda— 1/2 teaspoon
- Espresso Powder— 1 teaspoon
- Buttermilk— 1-3/4 cups
- Vegetable Oil— 1/2 cup
- Flour— 3 cups
- Cornstarch— 2 tablespoon
- Vanilla Extract— 1/2 teaspoon
- Rum Extract— 1 teaspoon
- Salt— 1 teaspoon
- Crushed Pecans— 1 cup (for garnishing)
Cream Cheese Frosting
- 8oz Cream Cheese (softend)
- 1 Stick of Butter (Softened)
- Powdered Sugar— 3 cups
- Vanilla Extract— 1 teaspoon
- Salt— 1/2 teaspoon
What You’ll Need
- 9×13 Baking Pan
- 2 Mixing Bowls
- Hand Mixer
- Sifter
How to Make Banana Sheet Cake
- First preheat the oven to 350F (177C). Mash the bananas well in a large mixing bowl then whisk in the eggs, vegetable oil, vanilla, and rum extracts.
- Now in a separate mixing bowl whisk together the flour, cornstarch, brown sugar, salt, espresso powder, baking powder, and baking soda.
- Combine both wet and dry mixtures, alternating between pouring in buttermilk and mixing.
- Now pour the batter into a well greased 9×13 baking pan and bake for about 40 minutes. Allow the cake to cool in pan for around 20 minutes then transfer to a cooling rack to completely cool.
Buttercream Frosting
- Using a hand mixer to beat together cream cheese and butter for around 2-3 minutes. Continue to mix as you add in the powdered sugar one cup at a time.
- Now mix in the salt and vanilla extract. If the frosting is too thick add milk or heavy cream to desired consistency.
- Frost cake then sprinkle with chopped pecans. Slice and enjoy.
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