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.

Course Dessert

Cuisine American

Keyword Banana Sheet Cake with Cream Cheese Sour Cream Frosting

Prep Time 20

Cook Time 30

Chilling 4

Total Time 4 50

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.

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Nutrition