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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Brandy says
Love it. It’s easy and delicious. I had 4 ripe bananas to use up and found this recipe through google. I had everything on hand to make it so figured I’d give it a try. I didn’t have nutmeg so I used apple pie seasoning a total of 1 tsp, it’s the same spices plus all spice. I only had the large boxes of banana pudding so I used a kitchen scale to measure out the correct amount.
It turned out wonderful my thought when I took the 1st bite was it needs walnuts. It tastes like a moist banana bread with a banana Frosting.
I’ll definitely make this again.
Francine Krawiec says
The best cake ever!!! My grandmother made a banana cake from scratch, to die for. We could never duplicate it. But this is her cake from Heaven🩷it’s up there right next to hers. Love it!
Judy Simpson says
Best banana cake ever! My go to banana cake now!
Sandra Ziegler says
Can you use a bundle pan instead?
Amanda Davis says
We have not tested that with this recipe, but technically yes. Increase the baking time by about 30% , using a tester (a butter knife or wooden skewer) to see if it’s a done.
Karen Kleck says
Can I use a 8×8 pan?
Amanda Davis says
We haven’t tested this, but you should be able to cut the ingredients in half to make this in an 8×8 pan. You may need to reduce the baking time as well, by probably 5-10 minutes.
Lynsey says
I have made this cake so many times and it’s always a hit! I have made it with white cake, yellow cake, and spiced cake. Going to try strawberry and chocolate! They all have been excellent! I have also done this with two 8 inch round cake pans and three 6 inch cake pans. I put the pudding between and on top. I even dyed the pudding mixture green to stimulate grass for my sons birthday cake. Loved by all and no one ever knows it’s a “cheat” from scratch cake.
Lisa says
How long did you bake it for in the 6 inch pans and at what temperature? Thank you!
Janice says
Can you use buttermilk instead of regular milk to add to the cake mix
Amanda Formaro says
We have not tested that with this recipe. However, if you decide to experiment we would love to hear your results!
Patc says
Can I replace whipping cream? I have the pudding and milk but no whipping cream
Amanda Formaro says
You can use Cool Whip instead. But you can’t omit it all together. The other options are to use buttercream frosting https://amandascookin.com/buttercream-frosting/ or cream cheese frosting https://amandascookin.com/banana-cake-with-vanilla-cream-cheese/ for this banana cake.
Dana Mitchell says
How much cool whip would you use? Thinking subbing out for the same amount as liquid cream wouldn’t work because of the volume difference.
Amanda Davis says
2 cups of cool whip. Heavy whipping cream will double in volume once whipped :)
Mary says
Can I use a gluten free cake mix?
Amanda Formaro says
We have not tested that, however should you decide to experiment we would love to hear your results!
Susan Salvaggio Gilmore says
can you use a loaf pan?
Amanda Formaro says
We have not tested this recipe in a loaf pan. However, if I were going to try it, I would split the batter between 2 8×4-inch loaf pans.
Michelle says
Any chance this could work I 2 round cake pans frosting in middle between layers? Or would it be to moist to stack?
Amanda Formaro says
We have not tested that, however I believe it would work. Let us know if you decide to try it!
Michelle Southard says
I’ve made it 4 times with the 2 8in round pans and frosting and a layer of bananas in the middle (instead of the bananas on top). I’ve been asked to make it again got it in the oven right now.
Thank you is the best cake ever
Lynsey says
I have done this with round cake pans and then put the pudding mixture between them and on top!
Nita DeShazo says
This is delicious and it is moist. I made my own pudding to frost it with, but the cake itself is great without anything on it!
I love that it is a mix because there is no mess to clean up with it.
Sammy says
Absolutely delicious. Since it has whipped cream in the frosting, should it be kept in the refrigerator?
Amanda Formaro says
It can be kept at room temperature for several hours, but after that, yes the refrigerator is best.
Carla says
I made this recipe and shared with family and friends. One person said it was the best banana cake he ever had. My sister, who isn’t a big banana fan, asked me for the recipe. The frosting makes the cake.
Lauren says
Can you use Almond milk?
Amanda Formaro says
We haven’t tested this recipe with almond milk. If you decide to experiment, we would love to hear your results!
Appleby says
I only have a “yellow cake” mix, not white, will it matter? Thanks…
Amanda Formaro says
That will be fine
Ida Foley says
Love the recipes, I use them everyday for a lot of my cooking. Thank you for being there for me.
LMD says
Hmmmm, 69 calories per slice?? Sounds too good to be true. I will be trying it & trying not to have a couple of slices. :)
Amanda Formaro says
This is based off cutting the cake into 24 pieces
Deborah Morris says
I didn’t know you could get 24 slices from a cake! Not at my house. Try about 8 LOL
Jennifer says
Absolutely delicious! Very moist. I made this on Mother’s Day and everyone loved it!
Jocelyn Tan says
Recipe worth keeping!