Sunday, April 6, 2025 · 88 Comments

Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Banana sheet cake with cream cheese sour cream frosting is soft, moist, and packed with banana flavor. The tangy frosting adds just the right contrast to the sweet cake.

Why I Keep Making Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Banana sheet cake with cream cheese sour cream frosting is something I like to bake when I have extra ripe bananas and don’t feel like making banana bread again. The sour cream-banana batter comes together easily and bakes evenly in a sheet pan, making it a good option when you need cake for a crowd. The more overripe your bananas are, the sweeter and more flavorful the final result will be.

The frosting is thick, tangy, and smooth—a mix of cream cheese, sour cream, and powdered sugar that’s easy to spread once the cake has cooled. It’s not too sweet, which works well with the soft banana cake underneath.

I usually add chopped walnuts and mini chocolate chips over the top for a little texture, but it’s good without them too. It holds up well in the fridge, and honestly, I think it tastes even better cold.

Why I Love This Recipe

The cake is super soft and full of banana flavor without being overly sweet.
It’s one of my favorite cakes to make for birthday celebrations.
Just as good as anything you could buy at a bakery.

Ingredients

Here’s what you’ll need to make the banana cake and frosting. A few ingredients show up in both parts of the recipe.

All-purpose flour – Forms the base of the cake and gives it structure.
Baking soda – Helps the cake rise and keeps it light.
Baking powder – Works alongside the baking soda for extra lift.
Table salt – Balances out the sweetness in the cake.
Unsalted butter – Creamed with sugar to create the rich, tender cake.
Granulated sugar – Sweetens the cake and helps with texture when beaten with butter.
Eggs – Add moisture and help bind everything together.
Full-fat sour cream – Used in both the cake and the frosting to keep things creamy and tangy.
Ripe bananas – Mashed and mixed into the batter for flavor, sweetness, and moisture.
Fresh lemon juice – Brightens up the flavor of the cake and plays well with the bananas.
Cream cheese – Used in the frosting to make it thick, smooth, and slightly tangy.
Confectioners’ sugar – Sweetens the frosting and helps it spread easily.
Chopped walnuts and mini chocolate chips – Sprinkled on top as a garnish for a little crunch and sweetness.

How to Make Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

Step One (prep your pan and oven)
Go ahead and preheat your oven to 350°F. Grab a large rimmed baking sheet (12 x 18 inches) and butter and flour it so the cake doesn’t stick.
Step Two (mix up the dry stuff)
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set that aside for now—you’ll need it in a bit.
Step Three (make the batter)
Using a stand mixer or a hand mixer, beat the butter and sugar together until the color lightens up—about 3 minutes. It’ll still look a little grainy, and that’s totally fine.
Add the eggs, sour cream, mashed bananas, and lemon juice, and mix until everything’s smooth and combined.
Now add in your dry ingredients and mix just until everything comes together. Don’t overdo it—you want the batter to stay nice and tender. (If you’ve got a stand mixer, the stir setting is perfect here.)
Step Four (bake it)
Pour the batter into your prepared baking sheet and smooth out the top.
Bake for 25–30 minutes if you’re using a sheet pan, or 30–35 minutes if you’re using a 9 x 13 pan. You’ll know it’s done when a toothpick poked in the center comes out clean.
All ovens run a little different, so start checking a few minutes early just in case.
Step Five (cool it down)
Take the cake out of the oven and let it cool completely right in the pan on a wire rack.
Step Six (make the frosting)
Beat the cream cheese, sour cream, and powdered sugar together until smooth and creamy. Once the cake is cool, spread the frosting all over the top.
Step Seven (finish and chill)
Sprinkle on some chopped walnuts and mini chocolate chips if you like.
Store the cake in the fridge since the frosting needs to stay cold—it actually tastes even better chilled.

Recipe Tips

A few tips for banana sheet cake with cream cheese sour cream frosting:

Let your bananas get really spotty—almost black—for the best flavor and natural sweetness.
Don’t overmix the batter once the dry ingredients go in. Just stir until it’s combined and stop there.
The frosting spreads best when the cake is completely cool, so give it time.
If you’re not into walnuts or chocolate chips, leave them off or swap in something else you like.

Storage and Freezing

Here’s how I usually handle what’s left (if there is any):

Leftovers: Keep the cake covered and stored in the fridge. It stays moist for several days and tastes great straight from the cold.
Storage: You can leave it in the sheet pan and cover it tightly with plastic wrap or foil, or transfer slices to an airtight container.
Freezing: To freeze, slice the cake and wrap individual pieces in plastic wrap, then place them in a freezer bag or container. They’ll keep well for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions

Can I use frozen bananas? Yes—just thaw them first and drain off any extra liquid before mashing. They work great and still give the cake that deep banana flavor.
Will this work with gluten-free flour? I haven’t tested it that way, but a 1:1 gluten-free baking blend should be your best bet. The texture might be slightly different, but it’s worth trying if you need a gluten-free option.
Is this sweet enough to serve as a birthday cake? Absolutely. It’s not overly rich, but the frosting and banana flavor make it feel like a treat—especially with the optional toppings.
Can I use low-fat cream cheese or sour cream in the frosting? You can, but the frosting won’t be as thick or creamy. If you do go that route, just know the texture might be a little softer.
How long does the frosting take to firm up in the fridge? About an hour is usually enough for it to set nicely. If you’re planning to slice clean pieces, chilling it overnight is best.

More Banana-Focused Recipes to Try

If you’ve got extra bananas on the counter, here are a few more recipes worth trying.

This post may contain affiliate links. Please read my disclosure policy.

Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Print Recipe

5 from 6 votes

Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Banana Sheet Cake with Cream Cheese Sour Cream Frosting is a moist, tender cake baked in a sheet pan and topped with a tangy cream cheese frosting. Perfect for using ripe bananas.

Prep Time20

Cook Time30

Chilling4

Total Time4 50

Course: Dessert

Cuisine: American

Keyword: Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Servings: slices

Calories: 311kcal

Author: Cathy Pollak

Equipment

measuring cups and spoons for accurate ingredient amounts
mixing bowls for combining wet and dry ingredients
Stand Mixer or hand mixer
rubber spatula for scraping down the bowl
baking sheet for baking the cake

Ingredients

Cake:

3 cups (13.5 oz.) all-purpose flour
1-1/8 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. table salt
12 tbsps. (6 oz.) unsalted butter softened
2-1/4 cups (15.75 oz.) granulated sugar
3 large eggs
1-1/8 cups (9 oz.) full-fat sour cream
2 cups overripe, mashed bananas
3 tbsps. fresh lemon juice

Frosting:

2 (8 oz. )packages full-fat cream cheese softened
3/4 cup (6 oz.) full-fat sour cream
1/4 cup (4 oz.) confectioners' sugar

Garnish:

Instructions

Preheat the oven to 350°F. Butter and flour a large rimmed baking sheet (12 x 18 inches) and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3 cups (13.5 oz.) all-purpose flour, 1-1/8 tsp. baking soda, 3/4 tsp. baking powder, 3/4 tsp. table salt
Using a stand or hand-held mixer, beat the butter and granulated sugar until light in color, about 3 minutes. The mixture will still be a bit grainy. Add the eggs, sour cream, bananas, and lemon juice, and mix until well combined. Add the dry ingredients and mix just until combined—you don’t want to overmix. (This is where the stir function on a stand mixer really helps.)
12 tbsps. (6 oz.) unsalted butter, 2-1/4 cups (15.75 oz.) granulated sugar, 3 large eggs, 1-1/8 cups (9 oz.) full-fat sour cream, 2 cups overripe, mashed bananas, 3 tbsps. fresh lemon juice
Pour the batter into the prepared baking sheet and smooth the top. Bake for 25–30 minutes for a sheet pan, or 30–35 minutes for a 9 x 13 pan, or until a toothpick inserted into the center comes out clean. (Oven temperatures vary, so start checking early.)
Remove from the oven and let the cake cool completely on a wire rack.
To make the frosting, beat the cream cheese, sour cream, and confectioners’ sugar together until smooth and well blended. Spread the frosting over the cooled cake and garnish with walnuts and mini chocolate chips.
2 (8 oz. )packages full-fat cream cheese, 3/4 cup (6 oz.) full-fat sour cream, 1/4 cup (4 oz.) confectioners' sugar, chopped walnuts, mini chocolate chips
Store the cake in the refrigerator since the frosting is perishable. It tastes amazing cold.

Notes

For optimal outcomes when making this banana sheet cake with cream cheese sour cream frosting, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Amount Per Serving (107 g)

Calories 311 Calories from Fat 147

% Daily Value*

Fat 16.3g25%

Saturated Fat 9.5g59%

Polyunsaturated Fat 0.8g

Monounsaturated Fat 3.9g

Cholesterol 68mg23%

Sodium 155mg7%

Potassium 145mg4%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 25g28%

Protein 4g8%

Vitamin A 138IU3%

Vitamin C 3mg4%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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Comments

5 from 6 votes