Iced Banana Slab Cake
Treat yourself to the ultimate comfort dessert with this Iced Banana Slab Cake, a moist and flavorful treat that's perfect for any occasion. This easy-to-make recipe combines the natural sweetness of overripe bananas with a rich, tangy buttermilk batter, baked to golden perfection in a convenient 9x13-inch pan. Topped with a luscious cream cheese icing that's silky smooth and lightly sweetened, every bite of this banana sheet cake is irresistible. Whether you're hosting a gathering, craving a midday snack, or looking for a standout potluck dessert, this crowd-pleasing banana cake delivers in taste and presentation. With straightforward ingredients and a total time of under an hour, this recipe will quickly become a go-to favorite for your dessert table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Buttermilk
- 3 medium Overripe bananas, mashed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Powdered sugar
- 4 ounces Cream cheese, softened
- 0.25 cup Unsalted butter, softened
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the melted butter, buttermilk, mashed bananas, eggs, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Transfer the batter to the prepared pan and spread it evenly. Smooth the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
While the cake cools, prepare the icing. In a medium bowl, beat the softened cream cheese and butter together using an electric mixer until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the milk and vanilla extract for icing, and beat until the icing reaches your desired consistency.
Once the cake is fully cooled, spread the icing evenly over the top using a spatula.
Slice the cake into squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 3583 mg | 156% | |
| Total Carbohydrate | 553.5 g | 201% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 327.5 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 496 mg | 38% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2137 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
