Once you sink your teeth into this easy banana cake topped with a banana-flavored whipped cream frosting, there’s no going back. With the help of a boxed cake mix and a handful of ingredients, you can be eating this irresistable cake this afternoon!
Why this recipe works
If you have bananas on the counter that are turning brown, and you just aren’t feeling banana bread, you need to make this easy banana cake!
I love to bake from scratch, but sometimes there just isn’t enough time in a day. That’s where this banana cake comes in. I always have a stockpile of cake mixes in the pantry, and I love to doctor them up and make them my own. Everyone that tries this cake loves it, and it’s topped with a banana flavored whipped cream frosting!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitute Suggestions
CAKE – For this banana cake recipe, you will need the ingredients from the back of the cake mix as well. An important note: some white cake mixes have two versions, one with egg whites and one with whole eggs. If yours has this option, use the number of eggs called for in the whole-egg version.
FROSTING – For the frosting, you will need a box of instant banana pudding mix, some milk, and whipped cream. If you prefer, you can use buttercream frosting or cream cheese frosting for this banana cake.
How to Make Easy Banana Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Preheat oven to 350 F. Grease a 13×9 baking pan.
- In a large mixing bowl, whisk together dry cake mix, cinnamon, nutmeg, baking soda and salt.
- Use milk in place of the water on the back of the cake mix box and use whole eggs instead of egg whites. Use oil as directed on box.
- Add milk, eggs, oil and bananas to the mixing bowl.
- Beat on low for 15-30 seconds to combine then increase speed to medium-high and beat for two minutes, until well blended.
- Pour batter into prepared cake pan and bake in preheated oven for 40-45 minutes or until cake springs back when gently touched in the center. Allow cake to fully cool before frosting.
For the Frosting
- In a medium bowl, whisk together milk and pudding and place in refrigerator.
- Beat the whipped cream with a mixer set to high until stiff peaks form. Fold pudding into the whipped cream and spread onto cake.
- Garnish with sliced bananas if desired.
Frequently Asked Questions & Expert Tips
We have not tested this recipe in cupcake version, though I would imagine it would be just fine. I would suggest filling the cupcake cavities 2/3 full to allow room for the cupcakes to rise. Bake for around 25 minutes or until a toothpick comes out clean. You can also refer to the back of the cake mix box you are using to see the suggested bake time for cupcakes. Some oven temperatures run hotter than others, and you definitely want to keep the cupcakes nice and moist, not overdone – so keep an eye on them in the oven around the 20 minute mark.
Serving Suggestions
Serve at room temperature for birthdays, parties, potlucks, or really for any occasion you want! If you are going to garnish the cake with banana slices, wait until you are ready to serve so the banana slices don’t brown.
Doctoring up a cake mix can be a real time saver. I love to bake from scratch, but I don’t always have the time to do that. This particular doctored cake mix recipe is one of my favorites to date, along with my Banana Pudding Poke Cake! This easy banana cake is a great solution for when you need something different and fun but you don’t have time to fuss.
What our readers are saying…
This is the best banana cake I’ve ever made! I use a cream cheese frosting topped with pecans! YUM!
~ Mary
This is the best banana cake! It is so moist and delicious! I did not try the icing recipe. I used vanilla icing instead. I will have to try Amanda’s other recipes.
~ Toni
OMG! The best banana cake I have ever had, and I made it 🤗! Thank you so very much for this recipe. I have it committed to memory so I can make it anytime, anyplace. I frosted with Pillsbury vanilla-marshmallow frosting then I poured homemade chocolate ganache over that.
~Yvonne
So moist and delicious. One of the most requested desserts at our extended family Sunday dinner each week. We serve the whipped cream/pudding topping on the side to accommodate a variety of sweetness. Thanks for a great easy cake!!
~ Rita
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Easy Banana Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16.25 ounce box white cake mix PLUS ingredients on back of box (you need milk in place of the water on the box)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Milk use measurement on cake mix box
- 3 medium ripe bananas mashed or broken into large chunks
Frosting
- 1 cup heavy whipping cream
- 3.4 ounce package banana cream instant pudding
- 1 cup milk
Things You’ll Need
Instructions
- Preheat oven to 350 F. Grease a 13×9 baking pan.
- In a large mixing bowl, whisk together dry cake mix, cinnamon, nutmeg, baking soda and salt.
- Use milk in place of the water on the back of the cake mix box and use whole eggs instead of egg whites. Use oil as directed on box. Add milk, eggs, oil and bananas to the mixing bowl.
- NOTE: Some white cake mixes have two versions, one with egg whites and one with whole eggs. If yours has this option, use the number of eggs called for in the whole-egg version.
- Beat on low for 15-30 seconds to combine then increase speed to medium high and beat for two minutes, until well blended.
- Pour batter into prepared cake pan and bake in preheated oven for 40-45 minutes or until cake springs back when gently touched in the center. Allow it to fully cool before frosting.
For the Frosting
- In a medium bowl, whisk together milk and pudding and place in refrigerator.
- Beat the whipped cream with a mixer set to high until stiff peaks form. Fold pudding into the whipped cream and spread onto cake.
- Garnish with sliced bananas if desired.
Video
Expert Tips & FAQs
- This is a repeat from above, but wanted to make sure you saw it. Some white cake mixes have two versions, one with egg whites and one with whole eggs. If yours has this option, use the number of eggs called for in the whole-egg version.
- If you prefer, you can use buttercream frosting or cream cheese frosting for this banana cake.
- If you are going to garnish the cake with banana slices, wait until you are ready to serve so the banana slices don’t brown.
Nutrition
This post originally appeared here on Apr 8, 2014 and has since been updated with new photos and expert tips.
Amanda Formaro
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Tressa says
I made this cake, It was delicious. I used cheesecake pudding in the frosting. My husband said it was the best banana cake he ever had. Thanks for the recipe.
Holly says
Do I refrigerate these?
Amanda Formaro says
You can leave the cake at room temperature for a few hours, but because of the frosting it’s best to refrigerate after that.
Jean says
Amanda, can I use bananas that I have frozen?
Amanda Formaro says
Yes. Defrost the bananas, but allow excess liquid to drain off before adding to the recipe.
Kelly says
This is the best banana cake ever according to my picky 15 year old!!! Making it for the second time in 2 weeks!!
Shiv says
Made this today with my daughters (11 & 9) and it was so good!! It’s a great cake to make with kids bc not complicated at all. The cake itself is lovely and not too sweet. Only change I made was to add a bit of banana extract and a little sour cream for moistness. Perfect frosting bc it’s so light. Love the cake and will definitely make again. Thanks so much!!
Paula says
Made this as cupcakes with cinn cream cheese icing. My coworkers loved them