Banana Cake -

Looking for an easy 9×13 Banana Cake? You found it! You won’t believe how easy and delicious this banana cake is and the cream cheese frosting is absolutely to die for. Just look at how luscious the frosting is!

There’s something so laid-back about a sheet cake. It’s not too fancy, not too serious, just perfect for a weeknight sweet treat! And yet served with fresh banana slices on top and a cup of decaf coffee, this cake is delicious enough to serve at a dinner party. We love a cake that can do both!

Also, you can all thank Vital Farms for this recipe! When they saw my post about dropping eggs, they surprised me with a delivery of their incredible organic eggs, butter, plus organic flour, sugar, and even a bouquet of flowers yesterday! Talk about amazing customer service. A great cake starts with great ingredients, which is why Vital Farms is always my carton of choice at the store and is seen in so many of my recipes.

Fun fact: this is one of Mama Rose Table’s recipes and was the cake she baked for my older brother’s first birthday, meaning this recipe is older than I am!

Banana Cake

For the Banana Cake:
2/3 cup butter, at room temperature
1 2/3 cup granulated sugar
2/3 cup buttermilk
1 1/4 cups mashed bananas, (about 2.5 medium bananas)
3 eggs
2 cups all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
3/4 tsp salt
2/3 cup pecans, chopped

For the Cream Cheese Frosting:
12 oz cream cheese (full fat!), at room temperature
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla

To bake the cake:

Preheat oven to 350 degrees. Grease and flour a 9×13″ pan.
Beat softened butter with sugar until combined. Mix in buttermilk and mashed bananas. Add eggs, one at a time. Gently mix in flour, baking soda, baking powder, and salt. Stir in chopped pecans.
Pour batter into prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely (about an hour) in the pan, then frost with cream cheese frosting.

To make the frosting: