Banana Cake in a 9x13 Pan

Banana cake in a 9×13 pan takes about 1 1/2 cups of mashed very ripe bananas (3 to 4 bananas), 2 1/2 cups of flour, 1 1/2 cups of sugar, 2 eggs and 1 cup of buttermilk, baked at 350°F for 30 to 40 minutes. It is lighter and fluffier than banana bread and is finished with a cream cheese frosting.

Use bananas with plenty of brown spots. They are sweeter and mash smoothly, and they are where all of the flavor comes from.

Banana Cake vs. Banana Bread

Banana bread is a quick bread: oil or melted butter, less sugar and a dense loaf. Banana cake creams softened butter with sugar and uses buttermilk and both baking soda and baking powder, so the crumb is soft and even. Spread in a 9×13 pan, the batter bakes in about half the time a loaf needs, and the thin, wide layer stays moist all the way to the edges.

Ingredients for a 9×13 Banana Cake

Cake

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups mashed very ripe bananas
1 cup buttermilk
1 teaspoon vanilla extract

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

How to Make Banana Cake in a 9×13 Pan

Heat the oven to 350°F and grease and flour a 9×13 pan.
Whisk the dry ingredients: flour, baking soda, baking powder and salt.
Cream the butter and sugar until light, about 3 minutes. Beat in the eggs one at a time, then the bananas and vanilla.

Add the flour and buttermilk. Mix in the flour mixture in three parts, alternating with the buttermilk, on low speed just until no flour shows.
Bake 30 to 40 minutes, until golden and a toothpick in the center comes out clean.
Cool and frost. Cool the cake completely in the pan. Beat the frosting ingredients until fluffy and spread over the top.

Cook and Prep Times

Prep: 20 minutes
Bake: 30 to 40 minutes at 350°F
Cool: 1 hour before frosting
Serves: 15 to 20 squares

Changing the Pan Size

8×8 or 9×9 pan: halve the recipe (use 1 egg) and bake 25 to 35 minutes.
Two 9-inch rounds: bake 25 to 30 minutes and double the frosting for a layer cake.
Half-sheet pan: the full recipe makes a thin cake; bake 18 to 22 minutes.

Storage

With cream cheese frosting, store the cake covered in the refrigerator for up to 5 days. Unfrosted, it keeps at room temperature for 2 days. The cake freezes well, frosted or not, for up to 3 months.

Frequently Asked Questions

No buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it stand 5 minutes.

Can I use frozen bananas?

Yes. Thaw them, then mash them with the liquid they release; it is part of the flavor.

Can I add nuts or chocolate chips?

Fold in up to 1 cup of chopped walnuts or chocolate chips with the last of the flour.

For more bakes sized for the same pan, see our carrot cake for a 9×13 pan, hummingbird cake for a 9×13 pan and apple cake in a 9×13 pan.

Banana Cake in a 9×13 Pan