Banana Sheet Cake Recipe
Moist, tender banana sheet cake bursting with natural sweetness and topped with a smooth cream cheese frosting that melts in your mouth with every bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">500g very ripe bananas (about 4-5 medium bananas), mashed</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">100g chopped walnuts or pecans (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease your 33x23cm baking pan and line with parchment paper, leaving some overhang on the sides for easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. This even distribution of leavening agents will ensure your cake rises uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer, cream the softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended beating incorporates air into the mixture, creating a lighter cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the mashed bananas to the butter mixture. Don't worry if it looks slightly curdled - this is normal! The more ripe your bananas, the stronger the flavor and natural sweetness they'll bring to your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk (begin and end with dry ingredients). Mix on low speed just until combined after each addition. Be careful not to overmix, as this will develop gluten and make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using nuts, fold them in gently with a spatula. Pour the batter into your prepared pan, spreading it evenly to the corners.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back slightly when gently pressed. Be careful not to overbake as this can dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool completely in the pan on a wire rack before frosting. This cooling period is crucial - frosting a warm cake will cause the frosting to melt and slide off.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the sifted powdered sugar gradually, mixing on low speed to avoid a sugar cloud. Mix in the vanilla extract and salt, then increase speed to medium-high and beat until light and fluffy, about 2 minutes more.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, spread the frosting evenly over the top with an offset spatula. If desired, create decorative swirls in the frosting for visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cleanest slices, refrigerate the frosted cake for 30 minutes before cutting. Let slices come to room temperature before serving for the best flavor and texture. Store any leftovers covered in the refrigerator for up to 5 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen bananas for banana cake?
Yes, frozen bananas work brilliantly! Thaw them completely first (they'll release liquid which is normal) and include all the liquid in your batter. Frozen bananas are often even sweeter and more flavourful as the freezing process breaks down cell walls.
Why is my banana cake dense instead of fluffy?
Dense banana cake usually results from overmixing (developing too much gluten), using too many bananas, or undermixing the butter/sugar. Ensure you cream butter and sugar thoroughly, fold in flour gently, and use the correct banana quantity.
How do I prevent my cream cheese frosting from becoming runny?
For perfect cream cheese frosting, ensure all ingredients are properly chilled, use full-fat cream cheese (not spreadable versions), add powdered sugar gradually, and avoid overbeating. If it's still too soft, refrigerate for 20-30 minutes before spreading.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
