Banana Cake with Cream Cheese Frosting

Moist banana sheet cake topped with rich and creamy cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 294kcal

Preheat oven to 350. Grease a 9x13-inch pan; set aside.
In the bowl of an electric mixer, cream together butter and sugars.
1 cup granulated sugar, ½ cup light brown or dark brown sugar, ½ cup butter
Add the mashed banana and vanilla. Mix well.
1 ½ cups mashed very ripe bananas, 1 teaspoon vanilla extract
Mix in eggs.
3 large eggs
Add the flour, baking soda, and salt. Mix in until just combined.
2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
Pour the batter into the prepared pan.
Bake for 20-30 minutes. The cake will be done when a tester comes out clean.
Let the cake cool completely.
To make the frosting, cream together the butter and cream cheese.
¼ cup butter, 8 ounces cream cheese
Mix in powdered sugar and vanilla extract.
2 cups powdered sugar, 1 teaspoon vanilla extract
Spread the vanilla frosting over the cooled cake. Sprinkle with chopped pecans or walnuts.
1 cup chopped pecans or walnuts
Store leftovers, covered, in the fridge.

Butter: I use salted butter in both the cake and in the frosting.
Bananas: I recommend using over-ripe bananas in this cake. Bananas that are about half yellow and half speckled work well.
Cream cheese: Reduced fat cream cheese can be used. Fat-free cream cheese is not recommended in this recipe.
Nutrition values are estimates.