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Gingerbread Banana Sheet Cake

A super moist gingerbread banana sheet cake topped with a vanilla & gingerbread cream cheese frosting.
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Prep Time:40 minutes
Cook Time:35 minutes
Total Time:1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: banana, cake, cream cheese frosting, gingerbread
Servings: 9 slices
Calories: 647kcal

Ingredients

Gingerbread Banana Sheet Cake

  • 141 g unsalted butter (10 tbsp.)
  • 250 g banana mashed (~3 medium bananas)
  • 2 ½ tsp. gingerbread spice
  • 150 g dark brown sugar (¾ c.)
  • 45 g molasses (3 tbsp.)
  • 2 eggs room temperature
  • 1 tsp. vanilla
  • 60 g sour cream (¼ c.) room temperature
  • 190 g all purpose flour (1 ½ c. + 1 tbsp.)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 85 g crushed walnuts optional (¾ c.)

Vanilla Cream Cheese Frosting

  • 185 g cream cheese room temperature (¾ c. + 1 tbsp.)
  • 85 g unsalted butter (¼ c. + 2 tbsp.)
  • 270 g powdered sugar (2 ¼ c.)
  • 2 tsp. vanilla

Instructions

Gingerbread Banana Sheet Cake

  1. Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan* with parchment paper.
  2. In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
  3. Transfer the butter to a small bowl and set it in the freezer for 5 minutes to chill.
  4. Add the banana and gingerbread spice to a medium sized mixing bowl. Mash the banana to your desired consistency.
  5. Add in the cooled brown butter, brown sugar, molasses, both eggs, the vanilla, and the sour cream. Whisk vigorously until the mixture is well combined.
  6. Add in the flour, baking powder, and salt. Mix together until only a few flour streaks remain. Add in the chopped walnuts, then mix just until no flour streaks remain.
  7. Pour the cake batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Vanilla Cream Cheese Frosting

  1. Add the cream cheese and butter to a medium sized mixing bowl. Use a hand mixer (or stand mixer fitted with the paddle attachment) to beat the ingredients together until the mixture is light and fluffy (1-2 min.)
  2. Slowly beat in the powdered sugar until well combined. Add in the vanilla, then beat for an additional minute.
  3. Once the cake has fully cooled to room temperature, top it with the cream cheese frosting. Slice, serve, and enjoy!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Oven Thermometer | Cookie Scoops | Piping Tips
*You can also use an 8" circle pan, or a 9" circle pan. Note that it may take a little less time to bake in a larger pan, and it will be thinner.
The piping tips I used for the waves on top are linked above!

Nutrition

Serving: 1slice | Calories: 647kcal | Carbohydrates: 77g | Protein: 7g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 314mg | Potassium: 326mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1022IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 2mg