Banana Sheet Cake with cream cheese frosting, made in a quarter sheet pan! Topped with Cream Cheese Frosting, this easy recipe is a new staple at Rodelle.

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 large egg white (yolk removed)
  • 1 cup mashed banana
  • 2 teaspoons Rodelle vanilla bean paste
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon freshly grated nutmeg

For the cream cheese frosting:

  • 5 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon Rodelle vanilla bean paste
  • 2 cups powdered sugar
  • splash of heavy cream (or buttermilk)
  • 1 sliced banana, for garnish
  1. Preheat the oven to 350 and spray a quarter sheet pan (9" x 13" x 1") with cooking spray.
  2. In a large bowl, whisk together the flour, sugar and salt.
    In a separate bowl, whisk together the melted butter, buttermilk, egg white, mashed banana, vanilla bean paste, baking soda and nutmeg. Mix very well.
  3. Pour the banana mixture into the bowl with the flour, and stir until everything is combined.
  4. Pour the batter into the prepared pan and bake for 18-19 minutes, or until a toothpick inserted comes out clean. The cake will also start pulling away from the edges of the pan.
  5. While the cake cools, make the frosting: beat together the cream cheese, butter and Rodelle vanilla bean paste. Slowly add the powdered sugar while mixing and add a splash of milk if it seems too dry.
  6. Spread the frosting over the cooled cake and top with sliced bananas.

Note: This recipe was prepared for Rodelle by Dessert for Two. Click here to see the original post and some additional recipe tips!