Go Back

Buttermilk Banana Cake

Buttermilk banana cake with a pillowy, tender crumb and a tangy cream cheese frosting. This banana sheet cake bakes in a 9x13 pan until the center springs back, then gets a thick, fluffy frosting swirl across the top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Buttermilk Banana Cake
  • 3 bananas Ripe bananas, mashed
  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup butter Softened
  • 1.5 cup sugar
  • 2 eggs Large
  • 1 tsp vanilla extract
  • 1 cup buttermilk
Cream Cheese Frosting
  • 8 oz cream cheese Softened
  • 0.5 cup butter Softened
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp heavy cream

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat oven to 350°F and grease a 9x13 pan so the cake releases cleanly after baking.
  2. Beat the softened butter and sugar until very light and fluffy, then add the eggs one at a time and mix in the vanilla and mashed bananas until smooth and glossy.
  3. Incorporate the dry ingredients by alternating three additions of flour mixture (flour, baking soda, salt, cinnamon) with two additions of buttermilk, mixing just until the batter comes together each time.
  4. Pour batter into the prepared pan, then bake for 30–35 minutes at 350°F until the center bounces back when pressed and a toothpick comes out clean.
Frost
  1. Beat the cream cheese, softened butter, powdered sugar, vanilla, and heavy cream until thick and fluffy, scraping the bowl as needed for a smooth frosting texture.
  2. Frost the completely cooled cake generously, spreading and swirling the frosting across the top for an even, tangy finish.

Notes

For the best tender crumb, don’t overmix after the flour and buttermilk are added—stop as soon as you no longer see dry streaks. Store covered in the refrigerator up to 4 days. Freeze frosted or unfrosted cake slices for up to 2 months; thaw overnight in the fridge. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make it gluten-free (texture may be slightly softer).