Easy Banana Cake with Whipped Cream Frosting: The Ultimate Cake Mix Hack
Prepare to discover your new favorite dessert! Once you taste this incredibly easy banana cake, generously topped with a delightful banana-flavored whipped cream frosting, you’ll wonder why you ever made it any other way. This irresistible cake can be yours this afternoon, thanks to a simple boxed cake mix and a few common ingredients that transform it into a homemade-tasting masterpiece.
Why This Easy Banana Cake Recipe Works Wonders
Do you often find yourself with a bunch of overly ripe bananas on your kitchen counter, too brown for snacking but too precious to discard? While classic banana bread is always an option, sometimes you crave something a little different, something celebratory. That’s precisely where this easy banana cake steps in! It’s the perfect solution for using up those sweet, spotty bananas and creating a stunning dessert with minimal effort.
I genuinely love the art of baking from scratch, savoring the process of combining raw ingredients to create something truly special. However, life often gets busy, and there simply isn’t always enough time in the day for elaborate baking projects. This banana cake recipe understands those constraints. My pantry is usually stocked with various cake mixes, which I adore transforming into unique creations. This particular “doctored-up” cake mix recipe is a consistent crowd-pleaser. Everyone who tries it raves about its moist texture and rich banana flavor, especially when paired with its signature banana-flavored whipped cream frosting. It’s a delightful shortcut that never compromises on taste or presentation.
Essential Ingredients You Will Need
Gathering your ingredients is the first step to creating this delicious banana cake. Below, you’ll find a visual guide to the components, and all specific measurements and detailed instructions are included in the comprehensive recipe card at the conclusion of this post.
Ingredient Information and Substitution Suggestions
To ensure your banana cake turns out perfectly every time, here’s a bit more detail on the key ingredients and some helpful substitution tips:
CAKE MIX – For the foundation of this banana cake, you’ll need a 16.25-ounce box of white cake mix. Beyond the mix itself, make sure to check the back of the box for additional ingredients like oil, which you’ll still incorporate. A crucial note: some white cake mixes offer two versions – one specifically calling for egg whites and another for whole eggs. If your chosen brand provides this option, always opt for the version that uses the full number of whole eggs, as this contributes to a richer flavor and moister crumb. Additionally, we’ll be replacing the water typically called for in the box instructions with milk, further enhancing the cake’s richness and texture.
BANANAS – The star of the show! You’ll need three medium-sized ripe bananas, preferably with plenty of brown spots on their peels. This indicates they are full of natural sugars and intense banana flavor, which is exactly what we want for a moist and aromatic cake. You can mash them thoroughly with a fork or simply break them into large chunks before adding them to the batter; they’ll break down further during mixing and baking.
SPICES – Cinnamon and ground nutmeg are added to the cake mix to elevate the flavor profile, complementing the banana beautifully. These warm spices bring a depth that makes the cake taste truly homemade. Baking soda and a pinch of salt are also added to ensure proper rise and balance the sweetness.
FROSTING – The frosting for this cake is a light, airy, and wonderfully banana-flavored whipped cream. It requires a box of instant banana pudding mix, some milk, and heavy whipping cream. The instant pudding mix not only imparts a fantastic banana flavor but also helps to stabilize the whipped cream, ensuring it holds its shape beautifully. If you prefer a different frosting, this banana cake is also delicious with a rich buttercream frosting or a tangy cream cheese frosting. The versatility allows you to customize it to your taste!
How to Make This Easy Banana Cake
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this recipe. For a concise, printable version, please scroll down to the end of this post to find the full recipe card!
Making the Cake
- Prepare Your Pan: First, preheat your oven to 350°F (175°C). While the oven heats, generously grease a 13×9 inch baking pan. This ensures your cake will release easily once baked.
- Combine Dry Ingredients: In a large mixing bowl, take your dry white cake mix and add the cinnamon, nutmeg, baking soda, and salt. Whisk these dry ingredients together thoroughly. This step ensures the spices and leavening agents are evenly distributed throughout the mix, infusing every bite with flavor.
- Add Wet Ingredients with Modifications: Refer to the back of your cake mix box for the amount of water and eggs required. For this recipe, we’re making a crucial substitution: use milk in place of the water recommended on the box. Also, if your white cake mix offers an option for egg whites or whole eggs, ensure you use the number of whole eggs specified for that version. Continue to use the amount of oil directed on the box.
- Introduce Bananas: Now, add the measured milk, the required whole eggs, the oil, and your three mashed or roughly chunked ripe bananas to the mixing bowl with the dry ingredients.
- Mix the Batter: Begin by beating the mixture on low speed for 15-30 seconds, just enough to moisten and combine all the ingredients. Then, increase the mixer speed to medium-high and continue beating for exactly two minutes. This ensures the batter is well-blended, smooth, and aerated, leading to a light and fluffy cake.
- Bake and Cool: Pour the prepared cake batter evenly into your greased 13×9 inch baking pan. Place it into the preheated oven and bake for 40-45 minutes. You’ll know the cake is ready when it springs back lightly when gently touched in the center. Once baked, remove the cake from the oven and allow it to cool completely on a wire rack before attempting to frost it. Frosting a warm cake will only result in melted frosting!
Making the Frosting
- Prepare the Pudding Base: In a medium bowl, whisk together the cold milk and the instant banana pudding mix until smooth and combined. Place this mixture into the refrigerator for at least 5-10 minutes to allow it to set slightly and thicken.
- Whip the Cream and Combine: In a separate bowl, using a hand or stand mixer set to high speed, beat the heavy whipping cream until stiff peaks form. The cream should be thick and hold its shape. Gently fold the chilled banana pudding mixture into the whipped cream until it’s fully incorporated and has a light, fluffy consistency. Spread this delicious banana-flavored whipped cream frosting evenly over your completely cooled cake.
- Garnish (Optional): For an extra touch of freshness and visual appeal, you can garnish the cake with freshly sliced bananas just before serving.
Frequently Asked Questions & Expert Tips for Banana Cake
While we haven’t specifically tested this exact recipe as cupcakes, the robust nature of cake mix recipes usually translates well. I would confidently say it would be just fine! To adapt, I suggest filling your cupcake cavities about two-thirds full to allow ample room for them to rise without overflowing. For baking time, start checking around the 20-minute mark; they typically bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. You can also refer to the cupcake baking guidelines on the back of your specific cake mix box for a general reference. Keep a close eye on them, as oven temperatures can vary, and you want moist, tender cupcakes, not overbaked ones.
If you’re craving this cake but your bananas aren’t quite ripe enough, there are a couple of tricks! You can place them in a brown paper bag with an apple or avocado; the ethylene gas they release will speed up ripening in 1-2 days. For an even faster method, bake unpeeled bananas on a baking sheet at 300°F (150°C) for 15-30 minutes until their skins turn black and glossy. Let them cool before peeling and mashing; they’ll be perfectly soft and sweet.
Because the frosting is made with whipped cream and pudding, this cake should be stored in the refrigerator. Cover it loosely with plastic wrap or a cake dome to prevent it from drying out. It will stay fresh and delicious for 3-4 days. If you’ve garnished with fresh banana slices, consume within a day or two, as they tend to brown quickly.
Absolutely! You can bake the cake layers a day in advance and store them, tightly wrapped, at room temperature. The frosting can also be prepared a day ahead and kept refrigerated. Assemble and frost the cake just a few hours before serving for the best texture and freshness, especially if adding fresh banana garnish.
Serving Suggestions for Your Delightful Banana Cake
This easy banana cake is incredibly versatile and perfect for almost any occasion. Serve it at room temperature for birthdays, family gatherings, potlucks, or simply as a special treat any day of the week. Its comforting flavor and moist texture make it a universally loved dessert. If you plan to garnish the cake with fresh banana slices, remember to wait until just before serving. This prevents the banana slices from browning, keeping your presentation fresh and appealing.
Utilizing a cake mix as a starting point is a brilliant time-saver, allowing you to create impressive desserts without the extensive time commitment of baking entirely from scratch. While I cherish the process of baking everything from the ground up, the realities of a busy schedule often call for smart shortcuts. This particular doctored cake mix recipe stands out as one of my all-time favorites, right alongside my beloved Banana Pudding Poke Cake! This easy banana cake is truly an excellent solution when you’re looking for something uniquely delicious and fun, but simply don’t have the luxury of time to fuss over a complex recipe.
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
More Popular Cake Recipes to Try
- Pistachio Cake
- Pineapple Upside Down Cake
- Strawberry Shortcake
- Strawberry Cake
- Marble Cake
- Chocolate Texas Sheet Cake
- Cracker Barrel Coca Cola Cake
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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!
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Desserts
American
24
pieces
55
mins
69
Amanda Davis
Ingredients
-
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
milk -
3.4
ounce
package banana cream instant pudding -
1
cup
heavy whipping cream
Things You’ll Need
-
13×9 baking pan
-
Stand mixer
-
Whisk
-
Rubber spatula
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.16.25 ounce box white cake mix PLUS ingredients on back of box,
1/2 teaspoon cinnamon,
1/2 teaspoon ground nutmeg,
1 teaspoon baking soda,
1/4 teaspoon 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.Milk,
3 medium ripe bananas -
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.1 cup milk,
3.4 ounce package banana cream instant pudding -
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.1 cup heavy whipping cream
-
Garnish with sliced bananas if desired.
Nutrition
Serving:
1
slice
|
Calories:
69
cal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
104
mg
|
Potassium:
75
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
172
IU
|
Vitamin C:
1
mg
|
Calcium:
19
mg
|
Iron:
1
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Apr 8, 2014, and has since been updated with new photos and expert tips to provide the most current and helpful information.