When you have brown bananas on hand, make this Easy Banana Cake Made with Cake Mix! This is a shortcut dessert I bake when I want something that tastes homemade without all the measuring. It’s soft, moist, and full of banana flavor made with real bananas, a few pantry staples, and a simple box of yellow cake mix baked in a Bundt cake pan.
This is an approachable recipe with zero stress for anyone that’s never baked from scratch or busy bakers that love homemade results with less hassle. This one comes together in under an hour from start to finish, making it perfect for any day of the week.
I have tested this recipe a dozen times, and finally got the right texture I was looking for! The boxed cake mix gives it a reliable rise every time, and the bananas and fats used in this recipe helps make this really tender.
Table of contents
IS THIS BANANA CAKE OR BANANA BREAD?
This recipe sits right in the sweet spot between the two! Because it uses a yellow box mix, the texture is softer, fluffier, and lighter than a dense, traditional quick bread. However, thanks to the three mashed bananas, it delivers that moist rich flavor you expect from a classic banana bread. It’s perfect when you want bakery style taste but prefer a tender cake crumb without having to measure out flour and baking soda!
INGREDIENT NOTES
- Bananas – Use very ripe bananas – the spottier and softer the better. They mash easily and give a delicious natural banana sweetness.
- Cake Mix – A 15.25 ounce box of yellow or vanilla cake mix is the baking hack that gives this cake it’s fluff and consistency every time. If you can find a brand that advertises super moist or supreme moist on the box, this will be even better for moisture.
- Butter or Oil – This keeps it incredibly tender as well. If you choose butter over oil for this ingredient, you will get more of bakery-style buttery finish. Use the oil if you prefer a lighter crumb.
- Eggs – Bring them to room temperature to help the cake rise evenly.
- Vanilla – This helps deepen the flavor, so don’t skip adding a little bit in.
- Walnuts – The optional walnuts add a crunchy texture.
Pro Tip – Add a tablespoon of milk or cream to boost the box mix, giving it an extra richness and softer crumb.
BAKING TIPS
- Mash bananas thoroughly. Use a fork or potato masher to get the best results. You’re looking for a baby food consistency. The smoother the mashed bananas are, the more even your crumb. Plus, this helps with less stringy bits.
- Don’t overmix. Stir just until everything is combined to avoid a dense texture.
- Check early. Start checking to see if it’s done in around 40 minutes as some oven temperatures vary. When it’s done, a toothpick should come out mostly clean.
Pro Tip – Let the batter rest for 10 minutes before baking. This helps to deepen the banana flavor.
BAKING INSTRUCTIONS
Now that you have some info on key ingredients and a few baking tricks, let’s put it all together! Here’s some instructions on how to make it, with complete step by step instructions below in the recipe card.
- Mash the bananas until they are silky smooth and fragrant.
- Stir together the selected fats, eggs, spices and flavoring. The mixture should look creamy.
- Add the cake mix and gently fold it together. The batter will look gold pale in color and feel a little thick but still have a soft pourable texture, and that’s what we’re looking for.
- Pour the batter into your greased pan and give it a little tap on the counter to release any air bubbles.
- Bake until it’s is golden on top and will bounce back gently when you touch the center.
- Cool completely for a beautiful bakery style sliced cut.
BAKING VARIATIONS
One of the things I love about this recipe is how flexible it is. You can bake it as cupcakes, a classic layer cake, a simple sheet cake, or pour it into a loaf pan for a banana bread style version.
Banana Cupcakes
Divide the batter into lined muffin tins and bake at 350 degrees for 18 to 20 minutes.
Layer Cake
Pour equal amounts of the prepared batter into two greased 8-inch round pans and bake at 350 degrees for 25 to 30 minutes. Once completely cooled, frost with cream cheese or vanilla frosting, both taste delicious with the banana flavor.
Sheet Cake
Pour the batter into a greased 9 x 13 pan and bake at 350 degrees for 35 to 40 minutes.
Banana Bread Loaf
To turn this into a banana bread with cake mix, pour the batter into a greased 9×5-inch loaf pan and bake at 350 degrees for 45 to 55 minutes. Because the batter sits deeper in a loaf pan than a traditional cake pan, start checking for doneness at the 45 minute mark. It’s ready when a toothpick inserted into the center comes out clean.
Pro Tip – If you ever notice the top of a loaf browning too quickly before the center is cooked through, you can to tent it loosely with aluminum foil for the last 10 minutes of baking.
FLAVOR VARIATIONS
Cinnamon Swirl
After pouring the batter into the pan, use a spoon or knife to gently swirl 1 teaspoon of ground cinnamon and a light sprinkle of brown sugar into the top for a coffee cake style twist.
Spice Cake
For a warmer, spiced version, increase the cinnamon from ½ teaspoon to 1 full teaspoon. This gives the cake more of a banana spice cake flavor without overpowering the sweetness.
Chocolate Chips
Fold in about ¼ cup of chocolate chips before baking for an easy banana chocolate combo.
STORAGE TIPS
- Counter Storage – Store covered in a cake dish or covered container at room temperature for up to 2 days.
- Refrigerate – To help it stay fresh longer, refrigerate in a covered container for up to 5 days.
- Freeze – Wrap individual slices tightly in plastic wrap, then place these slices in an freezer friendly airtight container or freezer storage bag. You can store them in the freezer for up to 3 months. If you want to freeze the whole cake without slicing it, just wrap it tightly in plastic wrap after it’s cooled and freeze up to three months. When ready to eat, thaw in the fridge overnight.
FAQs
Place them on a baking pan, making sure the skin is still on. Then, cook them in the oven at 300 degrees for 10 to 15 minutes until the peels have turned black. Let them cool completely. Remove the skins and then they should mash perfectly. 
Absolutely! Bake it the day before and once it cools completely, wrap it tightly with plastic wrap, then foil. It will still turn out great, because it actually gets moister while resting overnight.
MORE BANANA DESSERTS
If you’re craving more banana treats try these recipes!
This Sour Cream Banana Bread with Toasted Pecans is a made from scratch banana bread with toasted pecans, bursting with nutty flavor, using sour cream as the secret ingredient for maximum moisture in every bite.
These Banana Pudding Parfaits with Salted Bourbon Caramel are super cute easy to make southern banana parfaits garnished with a delicious bourbon homemade salted caramel.
MORE DESSERTS
Easy Banana Cake Recipe
Ingredients
- Ingredients:
- 2 eggs
- 1 cup milk
- ¼ cup oil or 1/3 cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 box of yellow cake mix
- 3 ripe bananas mashed
- 1/2 cup chopped walnuts (optional)
- Confectioner’s sugar (optional for garnish)
Instructions
- Preheat oven to 325 degrees.
- Grease the Bundt pan with butter or use baking spray.
- In blender or mixing bowl add the eggs, milk, oil or butter, vanilla, ground cinnamon and blend these ingredients on medium speed for about 1 minute or mix until well combined.
- Then, and cake mix to the mixing bowl.
- Blend on medium speed or mix just until well combined.
- Gently fold in the mashed bananas and chopped walnuts.
- Pour the batter into the Bundt pan.
- Depending on your oven temperature, bake for 50 minutes to 1 hour or until a toothpick comes out clean when inserted into the middle of the cake.
- Remove the pan from the oven.
- Let it cool completely in the pan on a baking rack, and then remove it from the pan.
- Sprinkle powdered sugar on top of loaf immediately before serving.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
There is hardly anything better in the morning than a piece of a banana bread and a cup of milk! 🙂