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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Nene R says
This was an easy to follow recipe! The cake was so moist and delicious! My family loved it and it will be in my rotation as far as cakes go!
Jennifer says
Should the pudding set before adding to the heavy cream
Amanda Davis says
Yes. And don’t add the heavy cream, it has to be whipped first. The instructions state:
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.
Darla says
I couldn’t find that size cake mix unfortunately they seem to be reducing the sizes but increasing the cost. Can you do this in a Bundt pan and if so how long can I cook it?
Thank you
Amanda Davis says
The only brand of cake mix that has gone down in size is Betty Crocker, they are 13.25 ounces. It appears that Duncan Hines and Pillsbury are both still 15.25 ounces. We have not tested this recipe in a bundt pan. f I were to try it, I would suggest keeping the baking temperature the same and increasing the bake time to 50-55 minutes. Should you decide to experiment we would love to hear your results!
Sherry Greenwood says
This cake is so moist and light, nothing like banana bread. The outside got pretty dark but that was no problem, the texture and taste was great! My bananas were more starchy than sweet, so I added 3 heaping tablespoons of brown sugar to the cake mix. It was so delicious. I will use this recipe over and over! I iced it with whipped chocolate ganach.
Sandra Tapia says
Can u use a bundle pan?
Amanda Davis says
We have not tested this recipe in a bundt pan. If I were to try it, I would suggest keeping the baking temperature the same and increasing the bake time to 50-55 minutes. Should you decide to experiment we would love to hear your results!
Katherine says
Made this with what I had on hand – a box of lemon cake mix. Actually turned out quite nicely and the cake is moist and light. I did cook it less time. In a glass 13×9 dish it was perfectly cooked at 32 minutes. Would have been way over done at 40 minutes.
cookie says
My husband and I both agree this is the best cake I have ever made!!! Although I used a yellow cake mix instead of white, it seemed to work. I used 1% milk because that;s all I had in the frig. I used 3 small ripe bananas. I baked it in a 13 x 9 glass baking dish at 350F for 40 minutes, could have baked it less at about 35 minutes. Overall, a surprisingly good banana cake.
It’s a 10 out of 10.
Launa says
I used a French vanilla cake mix hope it comes out good I’ll let you know,I have heard of people using chocolate for a chocolate banana cake I’m going to try that next.
Tonya Leach says
I’m curious. So can the cake set out or does it have to be refrigerated?
Amanda Davis says
You can leave it out for the day. I would refrigerate it after that
Amanda Dean says
Definitely refrigerate. Due to fresh fruit (bananas) being in, it will mold
Kathy says
My family loved it, I added cream cheese frosting, not a crumb left
Claudia says
I work with dementia patients and those with cognitive decline. This recipe was perfect for them to follow. Everyone got a chance to work with the mixture and the best part, in turned out delish!
Tanya Burt says
Can I do a 3 layer cake with this recipe? Or should I double everything?
Katica says
I did a 2 tier 2 layer cake. This recipe makes enough for 2 x8 “rounds. So I used 2 boxes of mix ( chocolate and vanilla as it was for a banana split cake) . If you’re doing one flavor you should be able to just double it. Followed the recipe except I had to add flour to make up the difference in box mix size( most cake mixes now days come in 15.25oz). Both flavor came out beautiful and delicious.
Julie says
I was just curious. Why do you need the extra baking soda?
The Hacky Homemaker says
Found this recipe because I searched the two ingredients I needed to use up: a white cake mix and three past-peak bananas. Love that it has no added sugar! Super easy to whip up in my stand mixer. Husband and I both found it lovely, light, and delectable. Definitely will repeat this one! Interested to try the chocolate cake mix that first commenter mentioned… 👍👍
Betty says
Can I use melted butter in place of the vegetable oil?
Amanda Davis says
We have not tested that with this recipe. In theory it should work. However, should you decide to experiment we would love to hear your results!
Simona says
Hello, this looks very interesting, however can I use boxed chocolate cake mix instead of white cake mix??
Amanda Davis says
We haven’t tested that, but I don’t see why not!
Jimbo 2 says
I love banana bread and cakes
Alisha G. says
Love this Amanda! I was looking for something different and didnt want to run to the store. Luckly I had a box mix and bananas. Anyway Turned out beautifully, Thanks!
Kimberly says
Doing this for cupcakes, how long should I bake?
Amanda Davis says
Usually cupcakes are 18-20 minutes, but it may be longer because of the banana. Our from scratch banana cupcakes bake for 25 mins https://amandascookin.com/banana-cupcakes-with-vanilla-cream-cheese-frosting/
Cathy says
Made this today. Loved it! Moist and delicious! My husband who is not a big banana fan loved it. Had a second piece. Will definitely make again. Thanks.