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Banana Sheet Cake
This is really the best banana cake I've ever had! People go nuts over it!

There’s something about a “sheet cake” that has a charm of its own. It screams out good down-home cooking. When that Banana Sheet Cake is rich, moist, bursting with banana flavor and topped with a (not too sweet) cream cheese frosting, you’ll know it’s true.

Banana Sheet Cake
Banana Sheet Cake


I fell in love with this Banana Cake at my first taste. A co-worker, Laura S. used to bring this into the office and people began digging in as soon as she got there, eating it for breakfast. When I asked, Laura generously shared the recipe – and had extra copies tucked in her purse because she’d been asked so many times.

Because a sheet cake like this easily cuts into many portions, it feeds a crowd and I cannot tell you how many Church funeral luncheons and potlucks I have brought this to over the years. It does require a “special” pan but I have a few other sheet cake recipes, so you’ll put it to good use. Mine has a lid, which I love.

Banana Sheet Cake
Banana Sheet Cake

Although this is a super easy cake, to make, there are a few things to know for success:

  • The mixing method is odd – I have considered tinkering to make conform to “modern” mixing methods, but frankly, it’s such a fantastic cake that I just don’t dare. Make sure your butter is at the perfect temperature, stir your flour to lighten it before measuring and make sure to use the full amount of banana.
  • The banana is critical – it has to be very speckled and almost completely brown and has to be measured just right, 1 1/2 cups, which usually comes out to about three and a half to four bananas. Fudge it a bit and your Banana Cake it will be ok, measure it just right and it will be sublime! Mash the banana very well, to an almost liquid state and use a spatula to get every bit of it.
  • Be sure not to over bake this supremely moist cake. Because it’s so shallow, timing is critical. You’ll not be able to judge by color and it may brown unevenly (I turn it about halfway through.) It is done when the corners are just pulling away from the edges by a hair and when it is touched in the center, ever so gently, it slowly springs back up. As with all cakes, set your timer early and check it every few minutes until you get the timing down.
Banana Sheet Cake
Banana Sheet Cake

Laura’s original recipe called for walnuts, which we usually just omit because they’re not really a fave. Pecans would work, too, and a reader recently suggested mini chocolate chips. We tried the chips, and like them, but really our favorite version is just plain with the frosting. That’s probably just us, though.

This recipe is really a family fave, and often requested by friends and relatives when I ask them what kind of cake they want for their birthdays! I have to laugh at that a bit because I’m always willing to make some extravagant layer cake at the drop of a hat! Try it and you’ll see why. 🙂

Banana Sheet Cake
Banana Sheet Cake with Cream Cheese Frosting

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Banana Sheet Cake with Cream Cheese Frosting

This Banana Sheet Cake is chock full of banana flavor and has a not too sweet Cream Cheese Frosting.

  • Author: mollie kirby adapted from Laura
  • Yield: 24 servings

Ingredients

  • 1 2/3 cups sugar
  • 1/3 cup butter, softened and at room temperature
  • 2 eggs (extra-large preferred)
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups mashed banana (about 3 1/2 large)
  • 2/3 cup buttermilk
  • 2/3 cup chopped walnuts, pecans or mini chocolate chips
  • Cream Cheese Frosting

Instructions

Preheat oven to 350 degrees. Grease and flour jelly roll pan, 10 1/2 by 15 inches. Set aside.

Beat sugar and butter in a large bowl. (Will look “crumbly.”) Add in eggs and vanilla.

In another bowl, mix flour, baking soda and salt with a whisk until well blended. Add to butter mixture, making sure to use a spatula to mix in flour from bottom. It’s ok if it’s not completely smooth.

Beat in mashed bananas and buttermilk at low-speed. Stir in walnuts, pecans or chips by hand.

Bake for 20 to 30 minutes (the larger size pan bakes more quickly) until the corners are just pulling away from the sides of the pan and the top when gently pressed in the center, springs back. Turn halfway through baking.

Nutrition

  • Serving Size: 1/24th w/o nuts with frosting
  • Calories: 248
  • Sodium: 229
  • Fat: 18g
  • Saturated Fat: 9g
  • Carbohydrates: 41g
  • Protein: 23g
  • Cholesterol: 50mg
Let’s talk about how to save money/time on Banana Sheet Cake:
  • Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
  • Follow my 12 Strategies – You’ll see them on the upper drop-down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time and managing food.
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Banana Sheet Cake with Cream Cheese Frosting: It screams out good down-home cooking. It's rich, moist, bursting with banana flavor and topped with a (not too sweet) cream cheese frosting, #Banana Sheet Cake #Best Banana Sheet Cake

22 Comments on “Banana Sheet Cake

    • You will LOVE this! It is the BEST banana cake I’ve ever had! Or made.

  1. Pingback: Banana Chocolate Chip Sheet Cake with Cream Cheese Frosting - A Family Feast

    • I stopped over and I will leave a comment there! You’ve made it look so gorgeous with those chocolate chips. And I love that you left a link and that story gets passed on; not everyone does that. 🙂

  2. I make this cake at least once a month. It’s what I use my “over ripe” bananas on instead of throwing them away. It’s always delicious and my family tears it up. I made a couple of changes for my family’s liking. Instead of a cream cheese frosting, I use just a powdered sugar and milk glaze (only because I didn’t have cream cheese a couple of times) and it was still good, I also omit the nuts, just because I don’t care for nuts. Will continue to make you recipe for years to come and pass the recipe on to my children.

    • Good morning, Cherie. I can’t tell you how nice it is to hear that you guys have enjoyed this so much. (I omit the nuts too, lol!) I love passed down recipes the most because there’s a little history behind them and good memories. It makes them special. 🙂

      To tell the truth, sometimes cream cheese frosting can seem a bit heavy, especially in the summer; I’m going to have to try a glaze next time!

  3. I baked this delicious cake to serve for tomorrow – only my family tore into it today!!!

    • lol! It brings joy to my heart that they enjoyed it – and at least it’s a large cake, so hopefully some is left! 🙂 Thanks for stopping by to comment, Mary

  4. I have made this cake several times and it always comes out delicious. My favorite banana cake recipe. However, I’m not a fan of nuts so I omit the nuts. This is a must try ❤️😎

    • Hi Cherie – thanks so much for stopping by and letting me know. I leave out the nuts, too – I think I mentioned that. 🙂

      I appreciate the endorsement! 🙂

  5. Can you substitute mini chocolate chips instead of the nuts?

      • I did use chopped chocolate chips in place of nuts…worked perfectly. Cake was a big hit. A little left over, so I froze those pieces. Froze well and tasted fine when defrosted. Thanks for a great recipe for crowds.

        • Thanks, Carol, for checking back! I’m so glad everyone liked it and I’ll be making mine with chocolate chips next time! I’m glad to know about the freezing, too, because it IS a big cake so I don’t always want to make it for my smaller family – and we’d like to have it more often!

    • Thanks! I’ve been trying to fill in a lot of favorite family recipes for my kids – I hope I’m not being an annoyance! 🙂

      This banana cake is really one of the best ever – I think because it doesn’t need to be altered to sustain layers or for looks. Just a good, hard working, honest recipe! 🙂

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