This banana sheet cake is moist, delicious, and SUPER easy to make! Be careful! It might become your new favorites dessert! 😉
Do you ever start un-peeling a banana and you just know it went bad about 3 1/2 days ago? It’s a bit too squish and the color is most defiantly not the bright yellow that a banana should be. (It might even be mostly brown🤭) If you answered no, your lying. 😉 If you answered yes, no worries! I have the recipe for you.
Banana sheet cake w/ cream cheese frosting! This cake it truly about to blow your mind!! Whatever you’re imagining about it, I promise this is even more delicious AND easy!
The beauty of this cake it how great it works with overly ripe bananas. But, that’s also something that I have to be aware of! The ripe bananas are really sweet. To counter that sweetness, I use a cream cheese frosting rather than a traditional buttercream. The tart cream cheese and sweet cake come together to make something so magical!
Key Tips For The Perfect Banana Sheet Cake
A common mistake with banana sheet cake is to just make banana bread and put it into cake form. Believe it or not, doing that makes the cake pretty dry. Instead, we add in bit more butter and use buttermilk. Those two make the cake
Like I said, this recipe thrives with old bananas! If your bananas aren’t ripe yet, just wait a couple days then bake your cake. The end product will be much more delicious! The bananas flavor will also come through much stronger.
If you just can’t wait, I completely understand. 😉 Put your unpeeled bananas into the oven at 300 degrees F for 15 minutes or until the skins are dark and shiny. This will ripen them and pull out the banana flavor.
Banana Sheet Cake Recipe
AuthorbasilanddillDifficultyBeginnerPreheat your oven to 350 degrees and grease + flour a 9 x 13 pan or 2 pie pans.
Beat together the sugar with room temp butter until light and fluffy. Then add in the room temp eggs one at a time and vanilla. Whip that until its fluffy.
In a separate bowl combine flour, salt, and baking soda. Alternate the dry ingredients and buttermilk beginning and ending with dry ingredients. Once it's combined stop mixing! You don't want to overmix.
Pour into the baking pan(s) and bake for 45 minutes. If a toothpick doesn't come out clean after those 45 minutes, bake it at 5-minute intervals until its ready. Let it cool for at least 45 minutes then frost with cream cheese frosting. Enjoy! 🙂
Ingredients
Directions
Preheat your oven to 350 degrees and grease + flour a 9 x 13 pan or 2 pie pans.
Beat together the sugar with room temp butter until light and fluffy. Then add in the room temp eggs one at a time and vanilla. Whip that until its fluffy.
In a separate bowl combine flour, salt, and baking soda. Alternate the dry ingredients and buttermilk beginning and ending with dry ingredients. Once it's combined stop mixing! You don't want to overmix.
Pour into the baking pan(s) and bake for 45 minutes. If a toothpick doesn't come out clean after those 45 minutes, bake it at 5-minute intervals until its ready. Let it cool for at least 45 minutes then frost with cream cheese frosting. Enjoy! 🙂
Notes
Notes
- Be sure to set out your butter, eggs, and buttermilk for it to come to room temp before you start baking. 🙂