The Best Banana Dessert Ever
I like to think that I go grocery shopping with nothing but good intentions. I set myself up for success by stocking up on bananas for an easy go-to healthy snack…only to have them inevitably sit on my counter for a week or two until they’ve turned completely brown. As it turns out, my compulsion for healthy snacks is generally long gone once the hunger pains set in (or once I’ve reached the candy aisle, whichever comes first). Be that as it may, I often end up with an abundance of over-ripe bananas taking up space on my countertop.
As luck would have it, that $1.28 doesn’t have to go to waste because brown bananas are the key ingredient to the most amazingly delicious banana cake recipe ever! Side note: Freezing bananas is also a great option if you want to make the cake later! (Yes, they will probably turn black in the freezer. And yes, it’s fine. I promise!).
This banana cake recipe is perfect for banana dessert lovers who want to kick it up a notch and go beyond just classic banana bread. The cake itself is super moist and has just the right amount of sweetness. Topping it with a thick layer of homemade cream cheese frosting and chopped walnuts is really what makes it so irresistible.
The best thing about sheet cake is that you can bake, frost, and serve it right from the pan. Not only will this save you lots of time and energy, but it makes this banana cake the perfect go-to dessert for any party or get-together. Not to mention, it’s absolutely delicious.
Banana Cake
Prep Time: 35 min / Cook Time: 25 min / Total Time: 1 hr
Take your banana dessert experience to the next level with this incredibly moist banana cake topped with homemade cream cheese frosting and walnuts (if desired).
What You’ll Need
FOR THE CAKE
- 4 ripe medium bananas
- 1 tsp vanilla
- 2 eggs
- 2 ½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 ½ cups granulated sugar
- ½ cup canola oil
- ¼ cup milk
CREAM CHEESE FROSTING
- 8 oz cream cheese, softened (we love Philadelphia Cream Cheese)
- 1 stick butter (½ cup), softened
- 1 tsp vanilla
- 4 cups powdered sugar, sifted
- 1 cup chopped walnuts (optional), for topping
INSTRUCTIONS
BANANA CAKE
- Preheat the over to 350°F and grease an 18×13 inch sheet pan. (I recommend Nordic Ware Baker’s Half Sheet).
- Mash the bananas in a large mixing bowl. (I like to use my KitchenAid mixer and paddle attachment for this). Mix in the vanilla and eggs.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Mix into the banana mixture.
- Add the oil and milk and mix until fully combined.
- Pour batter into greased sheet pan and bake for 25 minutes. Let cool before frosting.
CREAM CHEESE FROSTING
- Cream together the butter, cream cheese, and vanilla using a handheld or stand mixer fitted with a paddle or whisk attachment.
- Mix in the powdered sugar 1 cup at a time until fully combined.
Putting It Together
- Once the banana cake is cooled completely, spread the cream cheese frosting evenly across the top. If desired, sprinkle with chopped walnuts.
- Cut into 3×3 inch squares to yield 24 servings.
Serving Size Options for Half Sheet Cake (18×13 inch sheet pan)
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- 1in x 2in serving yields 108 servings
- 2in x 2in serving yields 54 servings
- 2in x 3in serving yields 36 servings
- 3in x 3in serving yields 24 servings
Tried Out The Recipe?
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This is so good. One of my favorites
Yum,it’s my favorite cake. You can also change the white flour to whole wheat flour ( same amount). Ground whole wheat makes the taste even more delicious!