Skip to Content

Banana Sheet Cake with Salted Caramel Cream Cheese Icing

Please share

Turn extra ripe bananas into this delicious banana sheet cake. The soft and caramelly creamy cheese icing takes it to the next level. The large size and easy of preparation makes it perfect for parties, potlucks and more.

Spatula lifting slice of banana cake with light tan caramel icing out of half sheet pan.

Turn ripe bananas into a soft and delicious sheet cake. This yummy treat is sized for a crowd and the brown sugar and cream cheese icing adds another layer of fabulous flavor.

Turning Extra Bananas Into Cake

I know, I know… always with the banana recipes.  You guys, I can’t help it!  

I am not sure if you are thanking me or cursing me, so I choose to think you are loving this crazy banana baked good roller coaster.  Here’s what happened:

Pieces of banana cake topped with brown sugar caramel icing stacked on top of each other, ready to eat.

Little Dude went on a banana bender.  He HAD to have one every night before bed for a couple of weeks running.  

Our supply was dwindling quickly, so I bought another bunch and then the bedtime banana ritual stopped as quickly as it started.

You never know with this kid.  So the bananas sat.

And ripened. And ripened. And sat.  

Until there was only one thing to do, BAKE! Boo hoo!

But if you are supposed to make lemonade out of life’s lemons, I figure you should make banana cake out of life’s overripe bananas too.  It only seems right.  

We had dinner planned at my brothers’ house on Friday, so I offered to bring dessert.  We loved the combo and banana and caramel on Di’s Banana Cake.  So, I thought I would switch it up a bit.

I love sheet cakes.  They are so easy to put together.  

Half sheet pan filled with banana cake fresh from the oven.

They can be cut into teeny tiny squares for the strange people who “don’t really like sweets.” What does that even mean?!  

Or great big giant bars for those of us who practice portion control by only having one piece, no matter the size.

The Icing

Now let’s get to the frosting.  MMMMM, frosting!  Of course, one of my favorite parts of any cake.

I wanted the creamy feeling of cream cheese mixed with a rich caramel flavor.  This icing is still a bit warm when you spread it, so it goes on super smooth and then it sets up a bit as it cools.

You can certainly adjust how salty you would like your salted caramel.  I’d suggest you put at least a quarter teaspoon in for balance.  I went full boor and put almost a whole teaspoon in.  

Then for added affect, I sprinkled a couple of grains of super coarse sea salt on a few pieces as I served them.  It added a little crunch an that pop of salty sweet flavor.  So fun!

More Recipes Using Ripe Bananas

We love banana baked goods around here. Whether it’s banana chocolate cupcakes or something a bit healthier like banana baked oatmeal, it’s bound to be a hit with our crew. 
If you are looking for a banana cake that’s ready for a party, check out the star-spangled banana cake. It has 4 layers of moist banana cake, loads of fluffy white frosting and a sprinkling of coconut.

If you aren’t in the mood to bake, banana rice pudding is a great option. Or your can freeze them and turn them into chocolate peanut butter nice cream.

What are your favorite things to do with those extra bananas?

Spatula lifting slice of banana cake with light tan caramel icing out of half sheet pan.

Banana Sheet Cake with Salted Caramel Cream Cheese Frosting

Servings: 24 Servings
Author: Carlee
Turn those extra bananas into this delicious banana sheet cake. The soft and caramelly creamy cheese frosting takes it to the next level! Perfect for potlucks and parties, this is sure to be a winner!
4.86 from 21 ratings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour



  • cup milk
  • 1 teaspoon vinegar
  • 1⅔ cup granulated sugar
  • cup butter
  • 3 large bananas very ripe
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cups all purpose flour


  • ½ cup butter
  • 1 cup light brown sugar packed
  • cup whole milk
  • ½ teaspoon salt*
  • 1 Tablespoon vanilla extract
  • 4 oz cream cheese softened
  • 2 cups powdered sugar
Makes: 13 x 18inch rectangle


  • Preheat the oven to 350°F and spray a 13x18x1-inch half sheet pan.
  • Mix milk and vinegar, set aside
    ⅔ cup milk, 1 teaspoon vinegar
  • In mixer bowl, cream together the butter and sugar.  
    1⅔ cup granulated sugar, ⅓ cup butter
  • Add bananas, eggs & vanilla and mix until smooth.
    3 large bananas, 2 large eggs, 1 teaspoon vanilla extract
  • Stir dry ingredients into banana mixture.  Add soured milk and stir until just combined.
    1 teaspoon baking soda, ½ teaspoon salt, 2¼ cups all purpose flour
  • Spread in prepared sheet pan and bake for 25-30 minutes, rotating half way through bake time.  Remove from oven and set aside to cool before frosting.
  • Once cake is cooled, start on the frosting.  
  • In a small saucepan, melt butter.  Add brown sugar, milk and salt and cook over medium heat until the sugar is fully dissolved, about two minutes.
    ½ cup butter, 1 cup light brown sugar, ⅓ cup whole milk, ½ teaspoon salt*
  • Remove from heat and stir in vanilla.
    1 Tablespoon vanilla extract
  • In a mixing bowl, beat cream cheese until smooth and fluffy.
    4 oz cream cheese
  • Pour butter and brown sugar mixture into the bowl a little bit at a time, mixing after each addition. Beat on medium speed until the cream cheese is completely incorporated.
  • Add powdered sugar and beat until smooth.  Spread over cake and allow to set before serving. 
    2 cups powdered sugar


Start by adding a half teaspoon of salt to the icing and then give it a taste. Add more until you get your desired level of salted caramel flavor. Alternatively, keep the salt in the icing at 1/2 teaspoon and then sprinkle a small amount of coarse salt over the top before serving.



Serving: 1ServingCalories: 263kcalCarbohydrates: 44gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 38mgSodium: 219mgFiber: 1gSugar: 33g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Loved this recipe?Pin this recipe for later & follow @cookingwcarlee for more

Please share

Recipe Rating


Thursday 9th of June 2016

This sounds delicious! I love the idea of the salted caramel frosting!


Saturday 11th of June 2016

It is really good and so easy! I love going to the fair!


Wednesday 8th of June 2016

This sounds so amazing!! What a yummy dessert! :)


Wednesday 8th of June 2016

Thank you!


Tuesday 7th of June 2016

Delicious! I've never had a banana cake before!


Wednesday 8th of June 2016

You are really missing out!! You have to give it a try!


Tuesday 7th of June 2016

Love this cake. Great new twist on an old favorite. Pinned and shared.


Tuesday 7th of June 2016

Thanks, Quinn!

Karen (Back Road Journal)

Tuesday 7th of June 2016

Banana cake is good but you took yours over the top with the salted caramel frosting.


Tuesday 7th of June 2016

The banana and caramel are so good together, thank you!