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Buttermilk Banana Cake

Buttermilk banana cake with a pillowy, tender crumb and a tangy cream cheese frosting. This banana sheet cake bakes until the center bounces back and a toothpick comes out clean, then gets generously frosted.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 3 bananas ripe, mashed
  • 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 eggs large
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 8 oz cream cheese softened
  • 0.5 cup butter softened (for frosting)
  • 3 cup powdered sugar
  • 1 tsp vanilla for frosting
  • 2 tbsp heavy cream

Equipment

  • 1 sheet pan

Method
 

Bake the banana cake
  1. Preheat the oven to 350°F, then grease a 9x13 pan. Make sure the pan is fully coated so the cake releases cleanly.
  2. Beat the softened butter and sugar until very light and fluffy. The mixture should look pale and airy.
  3. Add the eggs one at a time and mix after each addition. Mix until the batter looks smooth, then stir in vanilla and mashed bananas.
  4. In three additions, alternately fold in the flour mixture and buttermilk, starting and ending with the flour. Fold gently each time so the batter stays tender.
  5. Pour the batter into the greased pan and spread it evenly. Tap the pan lightly so the top settles flat.
  6. Bake for 30–35 minutes at 350°F, until the center bounces back when pressed and a toothpick comes out clean. The edges should be golden and the middle should not look wet.
Make and spread the frosting
  1. Beat the softened cream cheese and butter until smooth, then add powdered sugar, vanilla, and heavy cream. Mix until thick and fluffy with a spreadable texture.
  2. Frost the completely cooled cake generously. Use swirls across the top and let the frosting settle into the surface.

Notes

Pro tip: mash the bananas until mostly smooth, leaving a few small lumps for extra banana flavor. Store the frosted cake covered in the refrigerator for up to 4 days; freeze unfrosted layers wrapped tightly for up to 2 months (thaw in the fridge overnight). For a lighter option, replace half the powdered sugar with a lower-sugar powdered alternative and use the same cream cheese base for a less-sweet frosting.