Noble Pig

Never Miss A Recipe

· 89 Comments

The Best Sheet Pan Banana Cake with Cream Cheese-Sour Cream Frosting

 The Best Sheet Pan Banana Cake with Sour Cream-Cream Cheese Frosting
It doesn’t get much better than The Best Sheet Pan Banana Cake with Cream Cheese-Sour Cream Frosting. Use up those ripe bananas and enjoy the cake my family begs me to make all the time. Baking instructions for a 9 x 13 cake are also available.

The baking possibilities are endless when you have a bunch of browning bananas sitting on the counter.  These possibilities come few and far between as my family gobbles up the bananas before they’ve gotten a chance to transform into a baker’s perfect canvas. I’ve learned to hide my own stash of bananas (in my office of all places) so I can get them as ripe as I want before tossing them into the freezer and making this Best Sheet Pan Banana Cake with Cream Cheese-Sour Cream Frosting at my leisure.

I do have a few tricks up my sleeve when it comes to baking with bananas, especially when it comes to making the Best Banana Muffins and the Best Banana Bread.

The Best Sheet Pan Banana Cake with Sour Cream-Cream Cheese Frosting

This is how my bananas look right out of the freezer. I let them thaw slightly and then peel them. They are fairly liquidy, but that’s okay since you are going to mash them up anyway. It’s also great to have frozen bananas on hand to make Pineapple Banana Smoothies, which are super addictive.

The Best Sheet Pan Banana Cake with Sour Cream-Cream Cheese Frosting

When it comes to baking from scratch, it makes a difference when you weigh your ingredients, especially your flour. Having a baking scale in the kitchen is a must and will have your baked good tasting so much more light and airy. Too much flour makes them dense…even an ounce too much can make a difference.

The Best Sheet Pan Banana Cake with Sour Cream-Cream Cheese Frosting

I made this cake in a large rimmed baking tray. I must own about six of them and use them for everything! They are the most versatile thing in the kitchen.

The Best Sheet Pan Banana Cake with Sour Cream-Cream Cheese Frosting
This cake bakes perfectly to the edge of the pan. 

The Best Sheet Pan Banana Cake with Sour Cream-Cream Cheese Frosting

The frosting is a tangy and delicious mixture of cream cheese and sour cream. It’s one of my favorite frosting recipes of all time. You are going to love it with this sheet pan banana cake.

The Best Sheet Pan Banana Cake with Sour Cream-Cream Cheese Frosting

So many pieces! You’ll thank me later.

The Best Sheet Pan Banana Cake with Sour Cream-Cream Cheese Frosting

Do you love this recipe? Pin the image below RIGHT HERE! 
The Best Sheet Pan Banana Cake with Sour Cream-Cream Cheese Frosting

Print Recipe

The Best Sheet Pan Banana Cake with Cream Cheese-Sour Cream Frosting

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Sheet Pan (30) - 2

Ingredients

Sheet Pan Banana Cake:

  • 3 cups (13.5 oz) all-purpose flour
  • 1-1/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 12 Tablespoons (6 oz) unsalted butter, softened
  • 2-1/4 cups (15.75 oz) granulated sugar
  • 3 large eggs
  • 1-1/8 cups (9 oz) sour cream
  • 2 cups mashed, ripe bananas
  • 3 Tablespoons fresh lemon juice
  • chopped walnuts and mini chocolate chips for garnish

Sheet Pan Cream Cheese-Sour Cream Frosting:

  • 2 (8 oz) packages cream cheese, softened
  • 3/4 cup (6 oz) sour cream
  • 1 cup (4 oz) confectioners' sugar

Sometimes you need less cake!

Banana Cake for 9 x 13 pan:

  • 2 cups (9 oz) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 8 Tablespoons (4 oz) unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 2 large eggs
  • 3/4 cup (6 oz) sour cream
  • 1-1/3 cups mashed, ripe bananas
  • 2 tablespoons fresh lemon juice
  • chopped walnuts and mini chocolate chips for garnish

9 x 13 pan Cream Cheese-Sour Cream Frosting:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup (4 oz) sour cream
  • 2/3 cup (2.7 oz) confectioners' sugar

Directions

  • Preheat oven to 350 degrees F. Prepare a large rimmed baking sheet (12 x 18 inches) with butter and flour.
  • In a medium sized bowl, combine flour, baking soda, baking powder and salt. Set aside.
  • Using a stand or hand-held mixer, beat butter and granulated sugar until light colored (about 3 minutes). Mixture will be grainy. Add eggs, sour cream, bananas and lemon juice until well-combined. Add dry ingredients and mix only until just combined. You do not want to overmix here. (This is where a stand mixer really comes in handy with the stir function.)
  • Add the cake batter to prepared baking sheet and smooth the top. Bake in the oven for 25-30 minutes (for sheet pan) or 30-35 minutes for 9 x 13 pan or until a toothpick inserted into the middle returns clean. (Remember, all ovens vary in temperature so cooking times will vary. Always check on your cake early.)
  • Remove from oven and let cool completely on a wire rack.
  • For the frosting, beat cream cheese, sour scream and confectioners' sugar until smooth and well blended. Spread the frosting over cooled cake and garnish with walnuts and mini chocolate chips.
  • Keep cake refrigerated since frosting is perishable. The cake tastes so good cold!

There are so many different ways to enjoy banana cake. I know I have my eye on this Banana Cake with Nutella Frosting. And I would never be able to say no to a Chocolate Banana Cake, would you? This Banana Cake with Caramel Filling also sounds amazing. I surely wouldn’t turn down a slice of Reese’s Pieces Banana Cake. This Chocolate Applesauce Banana Cake also sounds amazing.



Never Miss a Recipe

Subscribe by Email

Comments

  2. My hubby has been known to deliberately hide a banana until it is black before popping it back in the bowl and announcing it’s arrival. ‘Now you have to make a cake. We can’t waste it’ he says with a wink!

    Cheeky boy. But who can resist transforming an overripe banana into a sweet treat such as this! No-one. That’s who.

    Reply

  3. REALLY. I’ve got to quit looking at your posts the first thing in the morning. I need discipline, when I see you in my google reader: skip it for now, Lori. come back later. because now I just have to have this for breakfast, but i can’t, so i’ll have to eat something sweet and yummy from my freezer. oh wait – bananas, bananas, this could be breakfast! i’ll be making this one. it looks amazing.

    Reply

  7. Good banana bread/cake is a wonderful treat. I always use rotten bananas. Never used frosting before, but this one looks like it is worth a try – when I’ve lost all the weight I need to and can have a piece of something that looks so decadently yummy again !

    Reply

  13. Make it stop… I beg you! I can’t look at stuff like this right now. Hobbling just doesn’t burn many calories. I want to eat the whole cake (I have dying bananas that would give their life!) but I have no way to burn it off!

    Reply

  18. I really need to stop reading your food blogs in the morning right after finishing my walk!

    This looks absolutely scrumptious! I made banana bread over the weekend but it was just plain – ole – banana – bread. Nothing fancy like yours! Maybe next time I will do your recipe!

    Thanks!

    Reply

  24. I just love banana cake! And banana bread! and banana muffins! But, since I buy bananas by the case (which isn’t quite as weird as it seems at first blush), I usually have a few available. You would be surprised at how fast 40 pounds of bananas can be consumed if you throw a few people at them!

    Reply

  25. Unfortunately I am the only one in my family like banana cake. I should actually try this one as it looks more delectable with sour cream & the chocolate chunks. Looks so moist, Cathy!

    Reply

  26. Seriously, you have caused me to drool several times in the past week or so. Cream cheese AND sour cream for the frosting? Well, I could probably eat a bowl of that all by itself!

    Reply

  40. This looks great and I love banana desserts.

    *sigh* I get heartburn from bananas and a sore mouth from walnuts. Desserts like this I have to tread lightly around. (In other words, I can’t bake this for myself and eat the whole thing, so will you save me one piece?)

    Reply

  56. Bananas are the only thing I will buy or use that is past its prime, otherwise you just lose too many nutrients, but bananas seem to have a second life. Perfect for that moment before the last bit of green skin disappears forever, then the patience comes in until they look like a freckled step-child, then they are perfect for sugar and baking. You rock with this cake.

    Reply

  60. the moistitude (new word alert) of this cake amazing. and don’t get me started on the frosting. you have the ability to take some of the best texture shots ever, and i thank you for it. đŸ™‚

    Reply

  63. OMG, my grandmother Mimi used to make banana cake when I growing up and this really reminds of that, only she always put a crystal like sugary thin frosting on it. I still remember that wonderful flavor. Mmmmm…

    Reply

  72. My banana cake is in the oven as I type. If the batter is any indication, it will be fabulous. I’m waiting to make the frosting for fear I will eat it all before the cake is even done. And I could totally do it, too. Don’t tempt me.

    Reply

  73. Ho-lee crap. That cake is to.die.for. I snuck a corner & slapped some frosting on it (cake’s not cool enough to frost yet. Not enough adjectives to describe the awesome yumminess. Or yummy awesomeness. Whichever – this cake is FINE. Thanks for posting it!

    Reply

  74. I made this today. It’s great. I think I’d put mini-chocolate chips in the batter next time and just have the frosting without nuts or chocolate chips. That said, I haven’t tasted it cold yet. đŸ˜‰ LOL

    Reply

  76. I was searching for a frosting that used cc and sour cream to put on my banana/berry muffins and, poof, internet magic and a wonderful new recipe to try.
    Thanks!

    Reply

  79. I just finished making and devouring your banana cake recipe. It was unbelievably moist and delicious. The only thing that I did different was that I added chopped walnuts to the batter. We absolutely loved it. It was unbelievable!!!!!! Everyone must try this immediately!!!!!

    Reply

  80. My family loved this recipe when I made it for them! I did add my own touch though, I folded whipped cream into the icing and it was sooo delicious đŸ˜‰ thanks for the recipe

    Reply

  82. Hi Cathy,

    May i know 3/4 cup sour cream equals to how may gram? I’ve search from internet yet i cant get the exact answer because the answers are varies. SOS

    Thanks

    Leely

    Reply

  83. Great frosting recipe! I made half the amount, and added dutch cocoa powder to make chocolate cream cheese-sour cream frosting! This was the perfect base recipe!

    Reply

  84. Thank you so much for sharing this recipe. I had 3 really ripe bananas and all the other ingredients needed to make this cake so I made it. My son who stayed home from school because he had a bad tummy ache got his appetite back when he smelled this baking. We did not have cream cheese, so I didn’t make the frosting but me and my son still had to eat the slice and the cake by itself is addicting. Usually I don’t like the sides of cake because its dry but this cakes crust was so yummy. Moistest yummiest cake ever. I will have to get cream cheese so we can try it with frosting because that’s sounds great too. Thanks again and God bless:)

    Reply

Leave a Reply to melissa Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Never Miss a Recipe

Menu