This simple Banana Cake Recipe is a nostalgic family favorite. It’s soft, cinnamon-spiced, and topped with a creamy icing that melts into every bite. It’s the kind of sheet cake that disappears fast, whether you’re serving it at a summer BBQ or sneaking forkfuls straight from the pan.
A Nostalgic Banana Cake Recipe
I GREW UP ON THIS RECIPE. My sisters and I would make this banana sheet cake all the time in the summer and because we left a plastic knife on the tray all day, most of it would be gone by the time our parents got home from work (it’s really that good).
It came up a few times in conversation recently and I was determined to recreate it. Little did I know that after a few tests, my grandma actually still had the go-to recipe! I served her homemade banana cake recipe and my recipe to our extended family over the 4th of July and had everyone pick their favorite. Most people stuck with grandma’s original recipe, but it is just a little *too moist* for my liking.
So alas, this perfect banana sheet cake recipe was developed. It has similar flavor of banana bread with super simple ingredients, but just a bit more indulgent. It’s stood the test of time in this family so I’m excited to share this great recipe with you all too! And if you love banana baked goods, also try my Chocolate Banana Protein Muffins, this Moist Blueberry Banana Bread, or my Greek Yogurt Banana Muffins.
Recipe Inspo
My family has a thing for simple but absolutely delicious cake recipes. They’re the perfect dessert for any family gathering because everyone loves them! Similar to my Mom’s infamous Carrot Cake (one of my most popular recipes and my wedding cake!), this easy banana cake recipe is an absolute crowd pleaser and I’m so happy it’s made it’s way to the blog.
Recipe Ingredients
- Bananas – Use overripe bananas with lots of brown spots for the perfect sweetness.
- Sugar – If you prefer a less sweet muffin, use up to 1/2 a cup less. The bananas naturally sweeten these, too!
- Vanilla and Cinnamon – For extra flavor.
- Butter – Melted for the most perfect moist texture.
- Dairy – Milk and yogurt, providing protein and a rich texture.
- Flour – I used all purpose flour and have not tried any substitutes.
- Baking Agents – Baking powder, baking soda and eggs for the perfect rise.
- Icing – Homemade with cream cheese, powdered sugar and milk.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Consider mix-ins: Walnuts, pecans, or chocolate chips make great additions—fold them into the batter before baking.
- Frosting: If cream cheese frosting isn’t your thing, use vanilla butter cream or even a dark chocolate ganache for something a little richer. Skip the frosting all together and treat it more as banana bread. Smother with butter and or peanut butter and enjoy warm.
How to Make This Recipe
1. 1. Start by preheating the oven to 375°F and greasing a 8×13 sheet pan with cooking spray.
2. Mash your spotty bananas in a large bowl. With a hand electric mixer, beat in the egg, sugar and vanilla with the mashed bananas.
3. In a separate bowl, beat together the milk and melted butter. Add the mixture to the mixing bowl with the wet ingredients and mix well. Then whisk in the greek yogurt to create a creamed mixture.
4. Add the dry ingredients to the bowl: all purpose flour, baking powder, ground cinnamon, baking soda, and salt. Mix well so no clumps remain in the cake batter.
5. Pour the banana bread batter into the prepared pan and bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.
6. While the cake cools, make the frosting. Beat together icing sugar (powdered sugar), cream cheese and milk until smooth. Spread a thick (or thin depending on preference) layer of frosting on top of the cake. Slice and enjoy!
PRO TIPS
- For true frosting texture, allow the cake to completely cool before adding the icing. This will result in a thick fluffy layer of cream cheese goodness. However, as mentioned, my fam devours this immediately out of the oven and I add the frosting while it’s still hot…. It turns into more of a glaze due to the heat, but we are still obsessed!
Recipe FAQs
Cover unfrosted banana sheet cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. If it’s frosted, refrigerate it instead and let it sit out for about 30 minutes before serving so the texture softens up. For longer storage, you can freeze individual slices (wrapped well) for up to 3 months.
Depending on the pan you use and your particular oven, cooking times time may vary. The top should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. Look for the edges to just slightly begin peeling away from the edges of the pan.
Yes! This simple banana cake stays moist for a few days and can be made a day or two ahead. Just cover it tightly and store at room temperature or refrigerate.
Serving suggestions
My sisters and I eat this STRAIGHT out of the pan. Seriously. However, if you want to do things a little more ~ proper ~ serve this fluffy banana cake with fresh berries, whipped cream, or a scoop of vanilla ice cream for a simple but satisfying combo. It also pairs perfectly with coffee, chai, or even a bourbon cocktail if you’re making it a little more grown-up.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Simple Banana Cake Recipe
Equipment
- sheet pan
- Mixing bowls
- electric hand mixer
- Measuring cups and spoons
Ingredients
- 5 ripe bananas, mashed
- 2 eggs
- 1 ¾ cup sugar
- 2 tsp vanilla extract
- 2 sticks melted butter
- ½ cup milk
- ½ cup greek yogurt
- 2 cups all purpose flour
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
Frosting
- 4 oz Cream cheese, softened
- 2 cups Powdered sugar
- ¼ cup milk
Instructions
- Start by preheating the oven to 375°F and greasing a 8×13 sheet pan with cooking spray.
- Mash your spotty bananas in a large bowl. With a hand electric mixer, beat in the egg, sugar and vanilla with the mashed bananas.
- In a separate bowl, beat together the milk and melted butter. Add the mixture to the mixing bowl with the wet ingredients and mix well. Then whisk in the greek yogurt to create a creamed mixture.
- Add the dry ingredients to the bowl: all purpose flour, baking powder, ground cinnamon, baking soda, and salt. Mix well so no clumps remain in the cake batter.
- Pour the banana bread batter into the prepared pan and bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.
- While the cake cools, make the frosting. Beat together icing sugar (powdered sugar), cream cheese and milk until smooth. Spread a thick (or thin depending on preference) layer of frosting on top of the cake. Slice and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Simple Banana Cake calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
multiple tests were worth it to achieve the most perfect banana sheet cake!!
This is a must have for summer events, winter events and honestly whenever you possibly can make it.. make it!!! The best banana sheet cake there possibly is!!
Such a simple cake but so much flavor. It always goes quickly — cut a piece, enjoy and come back for another, repeat a few times until you realize you just ate half the cake! 😉