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Buttermilk Banana Cake

Buttermilk banana cake with a tender, pillowy crumb and a tangy cream cheese frosting. Baked in a 9x13 pan for an easy banana sheet cake that slices beautifully and stays moist.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Buttermilk banana cake
  • 3 ripe bananas
  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 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 buttermilk
Cream cheese frosting
  • 8 oz cream cheese softened
  • 0.5 cup butter softened
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 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.
  2. Beat the butter and sugar until very light and fluffy, then add the eggs one at a time and mix in the vanilla and mashed bananas.
  3. In a separate bowl, fold together the flour, baking soda, salt, and cinnamon.
  4. Alternate folding in the flour mixture and the buttermilk in three additions until just combined.
  5. Pour the batter into the pan.
  6. Bake for 30–35 minutes at 350°F until the center bounces back when pressed and a toothpick comes out clean.
  7. Cool the cake completely before frosting.
Make and frost
  1. Beat the cream cheese, butter, powdered sugar, vanilla, and heavy cream until thick and fluffy.
  2. Spread the frosting generously over the completely cooled cake.

Notes

Pro tip: For the most tender crumb, stop mixing as soon as the last streak of flour disappears. Store covered in the refrigerator up to 4 days; freeze unfrosted cake layers (wrap well) up to 2 months. For a lower-sugar option, use a reduced-sugar powdered sugar substitute for the frosting if desired.