Banana cake is happening in your kitchen this weekend!
Oh my goodness. The fluffiest banana cake with coffee cream cheese frosting? Hello, yes. This sheet cake is light, tender and full of banana flavor, finished with a silky coffee-spiked cream cheese frosting that takes it over the top.
I might be the most popular person in my house right now—Max and Emilia have been asking for banana bread, so I surprised them with a banana cake instead. They also sneak sips of my iced coffee, so the coffee frosting was an immediate hit. Eddie, on the other hand, prefers his frosting coffee-free, which means more cake for the rest of us.
Comfort food that’s easy to make
This recipe was the perfect quarantine project—less about deep-cleaning and more about baking. If you’ve ever loved banana bread with an espresso glaze, this cake is the natural next step. Banana and coffee complement each other so well; the combination is comforting and sophisticated at once.
It’s reminiscent of a pumpkin sheet cake I make, just swapping pumpkin for banana and adding espresso to the frosting. The result is creamy, slightly tangy cream cheese frosting with a hit of coffee that pairs beautifully with the banana cake beneath.
What you need
Chances are you already have most of the ingredients on hand. The cake only needs two large-ish ripe bananas—freeze extras if you find yourself with too many. I usually use a mix of brown and granulated sugar for depth, but either one works. Plain Greek yogurt can substitute for sour cream, and you can customize the spices or fold in chocolate chips if you want.
A quick note about the espresso powder: it’s the secret to the coffee cream cheese frosting. If you don’t have instant espresso powder, instant coffee granules work, and if all else fails you can add about 1 tablespoon of strongly brewed coffee—though the flavor won’t be quite as concentrated. And if you don’t want coffee at all, simply leave it out; the cream cheese frosting is still rich and delicious on its own.
Don’t worry if you skip the espresso
Even without coffee flavoring, cream cheese frosting is dreamy—creamy, rich and the perfect partner for banana cake. You can always top the cake with plain cream cheese frosting now and add a coffee-spiked version later if you like.
This sheet cake makes me so happy. Unlike a quick-disappearing banana loaf, a frosted sheet cake feels more indulgent and lasts longer—perfect for feeding a family or a small crowd. It travels well, can be made ahead, and tastes even better chilled, thanks to the cream cheese frosting.
Banana Cake with Coffee Cream Cheese Frosting
Banana Cake with Coffee Cream Cheese Frosting
8 to 12 people
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup white granulated sugar
- 3/4 cup loosely packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 to 3 large bananas, mashed
- 1/2 cup plain Greek yogurt
Espresso cream cheese frosting
- 1 (8 ounce) block cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 to 2 tablespoons instant espresso powder (or instant coffee)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray.
- In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
- In the bowl of an electric mixer, beat the butter and both sugars until light and fluffy, about 5 minutes. Add the eggs one at a time, then beat in the vanilla.
- Mix in the mashed bananas and yogurt until combined.
- Stir in the dry ingredients on low speed, scraping the bowl as needed, and mix until just combined—do not overmix.
- Pour the batter into the prepared pan and bake 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Coffee cream cheese frosting
- Beat the cream cheese and butter until smooth. Add the powdered sugar and espresso powder and beat until combined. Stir in the vanilla. Spread the frosting over the cooled cake. Refrigerate if desired—the frosting is best when chilled.
Notes
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Perfect bite.