Banana Cream Sheet Cake with Cream Cheese Frosting

 Banana Cream Sheet Cake with Cream Cheese Frosting

 

 Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup sour cream (or plain yogurt)
• 1 1/2 cups mashed ripe bananas (about 3–4 bananas)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (if needed for consistency)

 Instructions

 Prepare the Oven

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan (or sheet pan) and line with parchment paper if desired.

Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, and salt. Set aside.

Mix Wet Ingredients

In a large bowl, beat butter, oil, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract.

Add Bananas & Sour Cream

Stir in mashed bananas and sour cream until combined.

 Combine Everything

Gradually add dry ingredients to wet ingredients. Mix just until combined (do not overmix).

Bake

Pour batter into prepared pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.

 Make the Frosting

1. Beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, mixing until fluffy.
3. Add vanilla and a little milk if needed for spreading consistency.
4. Spread evenly over cooled cake and create decorative swirls with a spatula.

 Storage

• Keep refrigerated because of the cream cheese frosting.
• Stays fresh for 3–4 days.