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Banana Cake with Cream Cheese Frosting

Banana cake with cream cheese frosting: a pillowy, moist banana sheet cake baked in a 9x13 pan and topped with thick, tangy frosting swooped into soft peaks. This easy banana cake uses one-bowl-style mixing and a simple bake-to-clean toothpick test for reliable doneness.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Banana cake
  • 3 ripe bananas Mash until smooth.
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup butter Softened.
  • 1.5 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
Cream cheese frosting
  • 8 oz cream cheese Softened.
  • 0.5 cup butter Softened.
  • 3.5 cup powdered sugar
  • 1.5 tsp vanilla extract
  • 2 tbsp heavy cream

Equipment

  • 1 sheet pan

Method
 

Bake the banana cake
  1. Preheat the oven to 350°F and grease a 9x13 pan. Set the pan aside so it’s ready for batter.
  2. Beat the softened butter and sugar until fluffy, about 2 minutes. Look for a lighter, smoother mixture before continuing.
  3. Add the eggs, vanilla extract, and mashed bananas, then mix until combined. Stop when the batter looks uniform with no dry banana streaks.
  4. In a separate dry mix, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Ensure the spices are evenly distributed.
  5. Alternate folding in the flour mixture and sour cream, starting and ending with flour. Mix just until streaks disappear, so the batter stays thick and tender.
  6. Pour the batter into the prepared 9x13 pan and spread evenly. Tap the pan lightly to settle the surface.
  7. Bake for 30–35 minutes at 350°F until a toothpick comes out clean. The edges should look set and slightly golden, with the center fully baked.
Make and apply cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth, creamy, and lump-free. Scrape the sides as needed for an even texture.
  2. Gradually add the powdered sugar, then mix until thick. The frosting should hold shape and look glossy, not runny.
  3. Add the vanilla extract and heavy cream, then beat until thick and fluffy. Stop when the frosting looks lighter and billowy.
  4. Frost the completely cooled cake generously with the cream cheese frosting. Use sweeping motions to create billowing swoops across the entire surface.

Notes

For best frosting swoops, cool the cake fully before spreading—warm cake can melt the frosting. Store covered in the refrigerator up to 4 days; the frosting will firm as it chills. Freeze unfrosted cake slices up to 2 months, thaw in the fridge, then frost after thawing. For a lighter option, swap half the butter in the frosting for a neutral-tasting plant butter designed for baking and frosting (texture may be slightly softer).