The BEST Moist Banana Sheet Cake (Easy Old-Fashioned Recipe)

Got a bunch of overripe bananas sitting on the counter? Don’t toss them—turn them into something amazing. This banana sheet cake is everything a banana cake should be: soft, fluffy, full of real banana flavor, and topped with the creamiest cream cheese frosting.

Whether you’re baking for a family gathering, a potluck, or just to satisfy a craving, this recipe is the one you’ll keep coming back to. It’s easy to make, uses simple ingredients, and feeds a crowd. Most importantly, it stays moist for days (if it lasts that long).

This isn’t just another banana cake. It’s the one that gets people asking for the recipe.

Craving more one‑pan crowd‑pleasers? Head over to our Ultimate Guide to Sheet & Snack Cakes for the full collection and all the pro tips in one place.

Why This Recipe Works

• Moist Every Time
  This cake uses a combo of butter and sour cream (or buttermilk) to lock in moisture. No dry crumbs here — just soft, tender bites from edge to center.
• Big Banana Flavor
  Overripe bananas are the secret. The darker the peel, the sweeter the fruit. That deep, rich flavor you want in a banana cake? This recipe nails it.
• Beginner-Friendly
  No special skills or fancy tools needed. The batter comes together in one bowl, and it’s forgiving. A few lumps? Totally fine.
• Cream Cheese Frosting That Balances the Sweetness
  The tangy, smooth frosting keeps things from getting too sugary. It spreads like a dream and holds its shape beautifully.

Baker’s Secrets: What Makes This Cake So Good

Oil vs. Butter: Why Moisture Wins

While some banana cakes use just butter, this recipe blends butter for flavor and oil for moisture. Oil doesn’t firm up like butter does when the cake cools, so every bite stays soft—even the next day.

Buttermilk or Sour Cream: The Secret to a Tender Crumb

Both of these bring acidity, which works with baking soda to create lift. That’s why the cake rises nicely without feeling heavy. You get a light texture without sacrificing richness.

The Power of Overripe Bananas

The more brown spots, the better. As bananas ripen, their starch turns into sugar. That not only deepens the flavor but also adds natural moisture. Mash them well for even distribution in the batter.

What You’ll Need

For the Cake

• All-Purpose Flour – The base of the cake. It gives just the right structure without being too dense.
• Baking Soda + Baking Powder – Using both gives the cake a better rise and keeps it light.
• Ground Cinnamon – Adds a subtle warm note that pairs perfectly with banana.
• Salt – Just a pinch brings out all the flavors and balances the sweetness.
• Unsalted Butter – Softened, for richness and a soft crumb.
• Granulated Sugar – Sweetens the cake and helps with texture.
• Brown Sugar (packed) – Adds extra moisture and a mild, molasses-like depth.
• Large Eggs – Help bind everything together and add moisture. Room temperature is best.
• Sour Cream or Buttermilk – Essential for that soft, tender bite. Either works great.
• Very Ripe Bananas – The darker and spottier, the better. Mash them well before using.
• Pure Vanilla Extract – Rounds out the flavor and brings everything together.

For the Frosting

• Cream Cheese (block-style, full-fat) – Tangy, thick, and perfect for frosting. Don’t use the spreadable kind.
• Unsalted Butter – Softened, so it blends smoothly with the cream cheese.
• Powdered Sugar (sifted) – Sweetens and thickens the frosting without clumps.
• Vanilla Extract – Adds depth and balances the tang.
• Sour Cream or Heavy Cream (optional) – Helps adjust the texture; sour cream adds more tang, cream makes it fluffier.

Equipment

• Large Rimmed Baking Sheet (12×18 or 10×15) – A jelly roll pan or 9×13 pan also works.
• Hand Mixer or Stand Mixer – Makes mixing easier, but you can do it by hand in a pinch.
• Mixing Bowls – One for dry, one for wet, and one for frosting.
• Rubber Spatula or Offset Spreader – For smoothing the batter and spreading the frosting.

How to Make Banana Sheet Cake (Step-by-Step)

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (177°C). Grease and flour a large rimmed baking sheet — a 12×18 or 10×15 works well. Make sure to coat the corners so nothing sticks.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this aside for now.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with both sugars until the mixture is light and creamy. This should take about 3 minutes with a mixer on medium speed. It may look a little grainy — that’s normal.

Step 4: Add the Wet Ingredients

Crack in the eggs, then add the mashed bananas, sour cream (or buttermilk), and vanilla extract. Mix until everything is fully combined and smooth.

Step 5: Combine Wet and Dry

Add the dry ingredients to the wet mixture. Mix on low speed just until you no longer see streaks of flour. Don’t overmix — a few small lumps are fine.

Step 6: Bake

Pour the batter into your prepared pan and spread it out evenly. Bake for 25 to 35 minutes, depending on your oven and pan size. It’s done when a toothpick poked in the center comes out clean or with a few moist crumbs.

Step 7: Cool Completely

Place the pan on a wire rack and let the cake cool completely before frosting. If you rush this step, the frosting will melt and slide off.

Frosting Options That Take It Over the Top

Classic Cream Cheese Frosting (The Favorite)

This is the go-to for banana cake lovers. Tangy, smooth, and just the right amount of sweet.

You’ll Need:

• 1 block (8 oz) full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 3 to 3½ cups powdered sugar, sifted
• 1½ teaspoons vanilla extract
• 1–2 tablespoons sour cream or heavy cream (optional)

How to Make It:

1. In a large bowl, beat the cream cheese and butter until smooth and creamy — about 3 minutes.
2. Add the powdered sugar and vanilla. Start mixing on low so it doesn’t fly everywhere, then increase speed to medium-high until fluffy.
3. If it’s too thick, add a tablespoon of sour cream or heavy cream. Beat again until it’s smooth and spreadable.
4. Frost the completely cooled cake using a spatula or offset knife.

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Want Something Different? Try These:

Caramel Frosting

Rich and buttery with deep caramel notes — perfect if you want a sweeter, slightly more indulgent finish.

Brown Butter Frosting

Nutty, warm, and full of flavor. Brown the butter first, let it cool slightly, then use it to make your frosting like usual.

Chocolate Fudge Frosting

For serious chocolate fans. Deep, rich, and pairs surprisingly well with banana.

Each option can be made with the same basic method as cream cheese frosting — just swap ingredients as needed.

Pro Tips & Troubleshooting

• Use Very Ripe Bananas
  The more spots, the better. They should be soft and sweet — not just yellow.
• Don’t Overmix
  Once the dry ingredients are in, mix just until the flour disappears. Overmixing makes the cake dense instead of fluffy.
• Bring Ingredients to Room Temperature
  Cold eggs or sour cream can mess with the batter. Let them sit out for about 30 minutes before you start.
• Grease the Pan Well
  Banana cake is moist and sticky. Make sure you get the corners and sides, or it’ll be hard to remove cleanly.
• Cool Completely Before Frosting
  If the cake is even a little warm, the frosting will melt and slide around.

Common Problems (and Quick Fixes)

• Cake Feels Dry?
  It probably baked too long. Ovens vary, so start checking around the 25-minute mark.
• Cake Didn’t Rise?
  Double-check your leavening. Expired baking soda or powder won’t do the job.
• Frosting Too Runny?
  Chill it for 10–15 minutes or add a little more powdered sugar.
• Bananas Not Ripe Enough?
  Bake them in the oven (peel on) at 300°F for 15–20 minutes until blackened. Let cool, then mash.

Banana Sheet Cake Printable Recipe Card (From Scratch)

The BEST Moist Banana Sheet Cake (Easy Old-Fashioned Recipe)

Yield: 15 to 20 slices

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

A soft, fluffy banana sheet cake made with overripe bananas, sour cream or buttermilk, and topped with a rich cream cheese frosting. Easy to make, feeds a crowd, and stays moist for days. Perfect for potlucks, birthdays, or using up bananas.

Print

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs, room temperature
• ¾ cup full-fat sour cream or buttermilk
• 1½ cups mashed overripe bananas (about 3 to 4 bananas)
• 1½ teaspoons pure vanilla extract

For the Cream Cheese Frosting:

• 8 oz block-style cream cheese, softened
• ½ cup unsalted butter, softened
• 3 to 3½ cups powdered sugar, sifted
• 1½ teaspoons vanilla extract
• 1–2 tablespoons sour cream or heavy cream (optional)

Instructions

1. Preheat oven to 350°F (177°C). Grease and flour a 12x18 or 10x15 rimmed baking pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs, mashed bananas, sour cream (or buttermilk), and vanilla. Mix until smooth.
5. Stir in dry ingredients until just combined. Don’t overmix.
6. Spread batter evenly in prepared pan. Bake for 25–35 minutes or until a toothpick comes out clean.
7. Cool completely on a wire rack before frosting.

To make the frosting:

1. Beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar and vanilla. Beat until fluffy.
3. Adjust texture with sour cream or heavy cream if needed.
4. Spread over cooled cake and refrigerate until ready to serve.

Notes

Let the cake cool completely before frosting. For best results, use very ripe bananas — the darker, the better. The cake can be frozen with or without frosting.

Nutrition Information:

Yield: 20 Serving Size: 1 slice
Amount Per Serving: Calories: 320Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 190mgCarbohydrates: 43gNet Carbohydrates: 42gFiber: 1gSugar: 27gProtein: 3g

Nutrition is an estimate based on standard ingredient values. Actual values may vary depending on brands and measurements used.

Frequently Asked Questions

How to Store and Freeze Banana Sheet Cake

Storing

If the cake is frosted, keep it covered and refrigerated. It’ll stay fresh for about 4 to 5 days. Bring slices to room temperature before serving for the best texture and flavor.

If it’s unfrosted, you can keep it tightly wrapped at room temperature for up to 2 days. After that, move it to the fridge to keep it from drying out.

Freezing

Banana cake freezes really well, frosted or not.

To freeze unfrosted cake:
Let it cool completely, then wrap it tightly in plastic wrap and again in foil. Freeze for up to 3 months. Thaw overnight in the fridge before frosting or serving.

To freeze frosted cake:
Chill the cake in the fridge until the frosting is firm, then wrap in plastic and foil. Freeze whole or in individual slices. Thaw in the fridge overnight, then bring to room temp before serving.

This banana sheet cake hits every mark — it’s moist, packed with banana flavor, and topped with a frosting that actually complements the cake instead of overpowering it. It’s simple enough for a weeknight bake but impressive enough for a party table.

Once you make it, you’ll see why it’s the kind of recipe people ask for again and again. Keep it in your back pocket for birthdays, potlucks, or whenever you’ve got ripe bananas begging to be used.

Try it once, and it might just become your go-to banana dessert.

Final Thoughts

This banana sheet cake hits every mark — it’s moist, packed with banana flavor, and topped with a frosting that actually complements the cake instead of overpowering it. It’s simple enough for a weeknight bake but impressive enough for a party table.

Once you make it, you’ll see why it’s the kind of recipe people ask for again and again. Keep it in your back pocket for birthdays, potlucks, or whenever you’ve got ripe bananas begging to be used.

Try it once, and it might just become your go-to banana dessert.

Love This Recipe? Discover More Sheet & Snack Cake Favorites

If this Banana Sheet Cake hit the spot, don’t miss The Ultimate Guide to Sheet & Snack Cakes. Inside you’ll find crowd‑pleasing classics, creative twists, and foolproof frosting tips—from Strawberry Cheesecake Dump Cake to Lemon Blueberry. There’s a one‑pan wonder for every occasion, and this guide will help you pick the next one.