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!
Making the Cake
- 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.
Making the Frosting
- In a medium bowl, whisk together milk and pudding and place in refrigerator.
- Beat the heavy whipping 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)
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ 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
Before You Begin
- 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.
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 heavy whipping 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.
Nutrition
This post originally appeared here on Apr 8, 2014 and has since been updated with new photos and expert tips.
Amanda Davis
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Rita Weber says
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!!
Amanda Formaro says
The topping is my favorite part! Thanks for commenting, so glad you loved it!
Lena Elkins says
In boxed mix can I substitute something else for shortening in banana bread?
Amanda Formaro says
Hi Lena! Forgive me, but I’mm not sure what you are asking? I don’t have shortening as an ingredient in this recipe.
Jewel says
TheCake turned out fantastic. Sometimes banana cakes can be under cook this one was great. Still working on the icing
Amanda Formaro says
That’s great to hear Jewel, thank you!
Martha lopez says
Thank you for sharing your recipe this is the best banana cake I have ever eaten. And so simple to make.love
Amanda Formaro says
So glad you liked it!
Mary says
Delicious!!!
Amanda Formaro says
Thank you Mary!
Kris says
Made your banana cake. My husband really liked it. He liked that is was not overly sweet. Usually when I make a dessert he is happy to eat maybe a couple of pieces. He probably ate half of this cake on his own. That’s how much he liked it.
Amanda Formaro says
That’s awesome Kris! I’m so glad it was such a success! Thank you :)
Rebecca A Krol says
I love all the craft ideas. I am going to try making the banana cake tonight at the AFC home. I am pretty sure the residents are getting tired of only having yellow or chocolate cake.
Amanda Formaro says
Oh I hope you all enjoyed it!
Darla says
Thank you for your banana cake recipe-I can’t wait to make it!!
Amanda Formaro says
Hope you love it!
sasha says
Doesn’t it keep it’s moist texture if you refrigtrate it .
Amanda Formaro says
Yes!
JoAnne says
So I tripled the recipe to make 14 inch and a 6 inch cakes for a baby shower! It turn out great! I probably should have baked 4 short layers intead of two tall ones. Added walnuts to the mix! Thank you for sharing!
Amanda Formaro says
How wonderful, thanks for sharing!
April says
I am guessing I put this cake in the fridge because of the heavy cream? I just baked it today for Easter tomorrow.
Amanda Formaro says
Yes I would!
Jessica McGuire says
I followed the instructions and it turned out perfect. It was very very moist. Sorta of a mix between a sweet bread and a cake. We loved it!
Amanda Formaro says
So glad you loved it Jessica, thank you!
B Zambelli says
Place the whipped milk and pudding in the refrigerator…FOR HOW LONG…until it’s pudding consistency?
Thanks.
Amanda Formaro says
Yes, use the instructions on the box, I believe it’s five minutes?
Zoya says
Is adding the baking soda important? Won’t the one already present in the cake mix work?
Amanda Formaro says
I believe it’s because of the addition of the mashed bananas which would make the cake denser. I have not tried it without the baking soda. If you decide to go that route, please stop by and let me know how it turns out!
Liz says
This is an excellent cake recipe. Thank you! I will use again. Would not suspect a cake mix was used. I used a simple buttercream frosting with it.
Amanda Formaro says
So glad you liked it Liz!
Sienna Greenlee says
Would I be able to pipe the frosting?
Amanda Formaro says
I don’t see why not!
Liz says
Hi! I’m going to make this for a birthday cake that was requested “banana”
Is there a reason why 2 layer won’t work?
thanks!
Amanda Formaro says
Not at all. Just be sure to adjust your baking time. If you use 9-inch round pans the baking time will be about the same. I do recommend checking about ten minutes before to make sure and just keeping an eye on them.
JANET says
how much Milk do you use, doesn’t say in the recipe.
Amanda Formaro says
Hi Janet :) You replace the water that is stated on the back of the cake mix box with the milk so the measurement will be dependent on the brand of cake mix you buy.
Lee says
Where’s the recipe?
Amanda Formaro says
Hi Lee. The printable recipe is at the end of the post. If you are on a mobile device and only see the first photo and a paragraph, you need to click the red button that says “Read More”. :) Hope that helps!
Linda says
This banana cake looks so delicious! I can’t wait to try it. I love banana cake.
Amanda Formaro says
Thanks Linda, I hope you like it!
Suzanne says
OMG! I can see it now. I make this cake and my husband will come in, sniff the air in the kitchen, then sweep me off my feet . . . make mad, passionate kissy sounds and then . . . . grab a fork and dive in to this awesome cake. He will love me forever. I DO like those little kissy sounds. :D
Amanda Formaro says
Haha! Suzanne you are the best LOL