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Easy Banana Sheet Cake with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
45 mins
This easy Banana Sheet Cake is made with cream cheese frosting and is the best banana cake, as it’s incredibly moist and packed with sweet banana flavor. Plus, this banana cake recipe is made with vanilla wafers! It’s perfect.
Course: Dessert
Cuisine: American
Keyword: banana sheet cake, easy banana cake
Servings: 12 slices
Author: Michelle
Banana Cake
  • 2/3 cup butter, softened to room temperature
  • 2 Tbsp sour cream
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs, large
  • 2 3/4 cup all purpose flour
  • 1/2 cup Nilla wafers, crushed into crumbs
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 2 tsp vanilla extract
  • 3 medium bananas, mashed (or 2 large bananas)
Cream Cheese Frosting
  • 8 oz cream cheese, softened to room temperature
  • 5 Tbsp butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1-2 Tbsp half & half (or heavy cream or milk)
  • pinch of salt, to taste
  • 1/4 cup Nilla wafers, crushed into crumbs
  1. Preheat oven to 350 degrees and grease a 9x13 baking dish. Set aside.
  2. With a standing mixer or a hand mixer, cream the butter until it is light and fluffy, about 1 minute. Add in the sour cream and mix it until well combined.
  3. Add in the granulated sugar and the brown sugar; cream the mixture until well combined and light and fluffy, about 1-2 minutes.
  4. Add in the eggs, one at a time. Beat well after each addition.
  5. In a separate bowl, mix flour, vanilla wafer cookies, baking soda and salt together.
  6. Alternately, beginning and ending with the flour mix, add the flour mix and the buttermilk to the butter mixture. Mix until just combined (it’s okay if there is still some flour not entirely mixed in yet).
  7. Add in the vanilla extract and the mashed bananas. Mix until combined.

  8. Pour the batter into the prepared baking dish, spreading in an even layer.
  9. Bake for 40-45 minutes, or until the top is lightly golden brown and a cake tester comes out with just a few moist crumbs stuck to it. Allow the cake to cool.
  10. With a standing mixer or hand mixer, cream the cream cheese and butter together, until light and fluffy. Add in the powdered sugar, 1/2 cup at a time, mixing well after each addition.
  11. Add in the vanilla extract, pinch of salt and 1 Tbsp of half & half. If the frosting seems too thick, add in the remaining Tbsp of half & half.
  12. Spread the frosting over the cooled cake and sprinkle with vanilla wafer crumbs, if desired.
  13. Store leftovers in the fridge.
  14. Enjoy!