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Banana Cake with Cream Cheese Frosting

Banana cake with cream cheese frosting made as a moist banana sheet cake baked in a 9x13 pan, then topped with thick, tangy frosting swooped into soft peaks. This easy banana cake uses a one-bowl-style batter method with alternating flour mixture and sour cream for a tender crumb.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Banana cake
  • 3 ripe bananas
  • 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 so the cake releases cleanly.
  2. Beat the softened butter and sugar until fluffy, about 2–3 minutes, then add the eggs, vanilla extract, and mashed bananas and mix until combined.
  3. Incorporate the flour mixture (all-purpose flour, baking soda, baking powder, salt, and cinnamon) and the sour cream alternately, starting and ending with flour, to keep the batter evenly mixed.
  4. Pour the batter into the greased 9x13 pan and bake for 30–35 minutes until a toothpick comes out clean.
Make and apply the cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth, then gradually add powdered sugar with the vanilla extract and heavy cream until the frosting is thick and fluffy.
  2. Frost the completely cooled cake generously, sweeping the cream cheese frosting into billowing waves across the entire surface.

Notes

For the smoothest frosting and easiest swooping, make sure the cake is completely cooled before spreading; warm cake can cause frosting to melt. Store leftovers covered in the refrigerator for up to 4 days (freeze unfrosted cake slices up to 2 months, thaw overnight in the fridge, then frost). For a lighter option, use low-fat cream cheese and reduce powdered sugar slightly to maintain thickness.