If you love banana, this is the cake for you!
Preheat oven to 350°F. Prepare a 10x15 baking pan with butter and flour or non-stick spray.
Bake for 18-25 minutes. You want the top to be a light golden brown and an inserted toothpick to be removed mostly clean. The cake should have risen in the middle and spring back if you press gently with your finger.
In the bowl of a stand mixer (or hand-held mixer), beat cold whipping cream on medium-high until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.
Remove bowl from stand mixer and gently fold whipped cream into cream cheese mixture.
Please note that this recipe uses SELF-RISING FLOUR. If you use all-purpose and do not make adjustments, it will not turn out.
Self Rising Flour vs. All-Purpose Flour: Because the self-rising flour has baking powder already in it, switching out to all-purpose flour can be very easy. You will need to add 2 teaspoons of baking powder to the equivalent amount of all-purpose flour.