Banana Sheet Cake

Don’t you love sheet cakes? They’re so easy to make and are perfect for large gatherings.

Take this banana sheet cake. Like our banana bread it has wonderful banana flavor, but with a little more sweetness, and a tangy cream cheese frosting.

One batch easily makes 30 servings, convenient for pot lucks and tailgates.

This recipe comes from my friend Kelsey Fischer and her mom Janeen and is a family favorite of theirs. I’ve made a few slight adjustments, added some lemon juice to the frosting to give it more tang, and added a some vanilla to the cake batter.

My dad gives it a strong two thumbs up and declares it “a keeper”. Enjoy!

Banana Sheet Cake Recipe

Here's a tip, leave the cream cheese and butter for the frosting out while you make the cake, that way they will be softened by the time the cake is cooled and ready to frost. This cake is on the sweet side (it is a cake after all).

If you are trying to cut sugars, you may want to experiment dropping the sugar in the cake mixture by a half cup and cutting the amount of frosting in half.

Ingredients

Cake

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup white granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• The scraped insides of one vanilla bean, or 1 teaspoon of vanilla extract
• 1 cup of mashed ripe bananas (2 large or 3 medium bananas)
• 1/2 cup full fat sour cream

Frosting

• 6 ounces cream cheese, room temp
• 4 Tbsp (1/4 cup) unsalted butter, room temp
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

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