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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Anne says
This turned out great, even without frosting. I used water because I realized we were out of milk after I already sent my husband for eggs and it was fine. Can’t wait to try it with the frosting.
By the way, if you need brown bananas for baking and only have yellow bananas, you can put them in the oven at 300 degrees (F) for about 30 t0 40 minutes in the skin to get them brown. The skin will get very dark. They can leak, so you may want to use parchment or foil underneath.
Ana says
Very good cake. My parents ate it all up as well as my kids.
Mrs. PAS says
This recipe is exactly what I was looking for! I didn’t want a banana bread; I wanted a cake that I could just use a regular cake mix for, and THIS is IT! For those wondering if certain detours will work, I only had 2% ultra filtered milk, and it worked fine. I had 4 bananas that needed to be used, so I used all 4 and worried it might affect the batter, but it didn’t! It gave more banana flavor. My cake mix called for vegetable oil and I used canola that I had on hand. I worried that the batter seemed thin and runny, but it baked up perfectly, nice and moist, spongy, delicious!! I made cream cheese frosting to put on it. I saw where someone asked if yellow cake would work and was told it would; I wonder if spice cake would work, too, and be a slant on a hummingbird kind of vibe? If I try it, I’ll come back and comment.
Amanda Formaro says
Glad you loved it! Yes spice cake would work as well :)
Gracie Ramirez says
I just tried this cake tonight! I was looking for something easy as my bananas were starting to go bad and I wanted something sweet. I used Ms. Jones Organic vanilla cake, which uses butter instead of oil and I gotta say the whole cake is already gone. Everyone in the house had more than 1 piece even my kids who are so picky. Definitely making this again. Thank you for sharing Amanda.
Charmayne says
So……no more looking for an easy great tasting banana cake, this is it. Only had 2 bananas, but what the heck…..I wanted banana cake !!!! Added some chopped walnuts and “viola” , the search is over. BTW, making it again today.
Thank you for this outstanding recipe.
Bob Lozinski says
Does the pudding need to SET first like regular pudding or can I mix it with the whipping creme right away?
Amanda Formaro says
It should set first. We suggest making the pudding, then while it’s setting up in the fridge, make the whipped cream. Pudding only needs about 5 minutes to set so by the time you’ve made the whipped cream it should be ready.
Marlaina Minzghor says
I have yellow cake mix on hand, will that flavor work for this recipe? And can I make this into cupcakes?
Amanda Formaro says
A yellow cake mix will work fine.
As for the cupcakes that was actually addressed in the post, here’s what it says :)
Can I make these into cupcakes?
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.
Brandon Terry says
I made the recipe, following it exactly, into cupcakes and it was fantastic!!
Lori says
Best banana cake ever! Thank you so much for sharing this delightful recipe! ❤️
Cathy says
Can I use cool whip for the frosting recipe?
Amanda Formaro says
Yes you can
Cathy says
THANKS! looking forward to mashing me some nanners !
Rosemary says
Loved the banana cake with whipped cream frosting it’s so moist and not overly sweet so simple to make. Thank you for sharing this now I have to hide it from myself so so heavenly.
Sharon says
Hello I made this in a Bundt pan and got 6 muffins also. Good recipe.
Sybil Fordos says
I made this today making it dairy free and sugar free banana pudding. Turned out great!
Annie says
This cake was extremely moist and delicious! I made a banana cream cheese icing instead of the one listed, and I did three layers. Thank you for the recipe!
Marilyn says
Great tasting banana cake! My coworkers loved it! Thanks for sharing!
Deatra Smith-Mauldin says
Hi Sharon, how long in the oven for the bunt cake? I was able to make the whole batter in the bunt pan
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.
deb says
ty. never thought of cheesecake pudding. I have some
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