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piece of banana sheet cake on a black and white plate with a fork.

Banana Sheet Cake with Cream Cheese Frosting

Use a yellow cake mix to make an easy banana sheet cake. Topped with a smooth Cream Cheese Frosting
Course brunch, Dessert
Cuisine Celebrations
Prep Time 5 minutes
Cook Time 30 minutes
Servings 16


  • 1 boxed yellow cake mix I use Super Moist
  • 1 cup milk can use water if necessary
  • cup butter softened, can use oil as well
  • 1 teaspoon cinnamon
  • 3 ripe bananas mashed, approx 1 cup

Cream Cheese Frosting

  • 8 ounces cream cheese room temperature,softened
  • ½ cup butter room temperature, softened
  • 2 teaspoons vanilla extract
  • 2 Tablespoons milk more if needed
  • 3 cups powdered sugar sifted


  • Preheat oven to 350°
  • Follow the package directions to prepare the cake mix adding the mix and eggs (as recommended by the box directions) but use butter instead of oil and milk instead of water to a mixing bowl. Use the measurements for all the ingredients delineated by the package.
  • Mix either with a hand mixer, whisk or stand mixer on medium for 2 minutes until thoroughly combined. Don't overmix to avoid making too dense of a cake.
  • Add mashed bananas in by hand with a wooden spoon. Again, don't overmix.
  • Pour cake mix into a prepared 9x13" pan, spreading to even out.
  • Bake for approximately 30 minutes until cake tester or toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and place the cake in the freezer for 45 minutes. Trust me - this will make the cake very moist. Remove from the freezer and finish cooling on a rack before frosting.

For Cream Cheese Frosting

  • Read all the instructions below thoroughly before starting.
  • In a medium bowl. whisk or sift the powdered sugar until fluffy and almost no lumps remain. Set aside
  • Add butter and cream cheese to a different mixing bowl and cream them together with a hand or stand mixer until fluffy, about 2 minutes on medium high. Stop to scrape down the sides as needed.
  • Alternate adding powdered sugar with milk to the cream cheese/butter mix, ending with the milk and stopping the mixer in-between additions, Mix on low and ramp up to medium high with each addition (this is to avoid a big mess...you're welcome).
  • Add more milk or powdered sugar as needed to achieve the desired spreading consistency.
  • Add vanilla and the pinch of salt at the end.
  • Plop large spoonfuls of frosting equally across the cooled cake and spread an even layer of frosting using an flat icing spatula.


  • Don't skip the freezing step to cool the cake. This makes for a really moist cake.
  • Make sure to have your frosting ingredients at room temp for smooth frosting.
  • Double the frosting as needed for larger or layer cakes.