Banana cake will taste delicious and even more indulgent if you add one simple topping at the end. This recipe creates a perfectly spiced, moist sheet cake complete with a moreish cream cheese frosting. It only takes 15 minutes to prepare (with a further hour and 43 minutes baking), and yields 20 slices.
Sharing the recipe, the author of the food blog Cakes by MK said: “Soft, tender, and packed with banana flavor, this cake is a step up from your classic banana bread—and when it’s topped with a rich and tangy cream cheese frosting, it becomes next-level delicious.”
Banana cake recipe
For the banana sheet cake
Ingredients
280 g all-purpose flour
25 g cornstarch
One tsp baking powder
One tsp baking soda
Half a tsp salt
Two tsps ground cinnamon
3.5 ripe and soft large bananas, skin removed
113g unsalted butter at room temperature
105g unflavored vegetable oil
300g white granulated sugar
Three large eggs at room temperature
1.5 tsps vanilla essence/extract
125 g Greek yoghurt at room temperature
For the cream cheese frosting
112g unsalted butter at room temp
215g powdered sugar
167g cream cheese (cold)
Three-quarter tsp vanilla extract
One tsp lemon juice
Method
Preheat the oven to 180C and prepare a rectangular baking dish (approximately 9×13 inches) by greasing it lightly. Line the base of the pan with a strip of parchment paper running along its length—this will help release the cake easily after baking.
In a medium-sized mixing bowl, combine the flour, cornstarch, both leavening agents (baking powder and baking soda), salt, and cinnamon. Sift the ingredients together, then whisk to ensure they’re fully blended. Set this bowl aside.
In a separate medium bowl, mash the bananas thoroughly using a fork or potato masher. Set aside when done.
In a large bowl, combine the butter, oil, and granulated sugar. Beat this mixture with an electric mixer (either a hand or stand model) for about two minutes until the texture becomes airy and pale.
Add the eggs individually, mixing for about 10 to 15 seconds after each one to incorporate them fully.
Stir in the mashed bananas, vanilla extract, and Greek yogurt. Mix on medium speed until everything is integrated. It’s normal for the mixture to appear slightly split or uneven at this stage. Put the mixer aside; the rest of the mixing will be done manually.
Add the dry mixture to the wet ingredients. Fold gently using a rubber spatula until the flour is just incorporated and no visible dry spots remain. Take care not to overmix.
Transfer the finished batter into the prepared baking pan, spreading it out evenly. Tap the pan gently on your countertop to release any large air pockets. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake rest in the pan for about 20 minutes. Then carefully remove it and place it on a wire rack to cool completely. Once fully cooled, flip it onto a serving dish and apply the cream cheese frosting.
Cream cheese frosting instructions
Start by beating the butter on medium-high speed for several minutes until it becomes pale and fluffy. Use either a hand mixer or a stand mixer with the paddle attachment.
Gradually add the powdered sugar in two portions, keeping the mixer on low and ensuring each addition is fully combined before adding the next.
Finally, add the cold cream cheese, vanilla extract, and freshly squeezed lemon juice. Mix just until smooth. Do not overbeat.