Banana Cake with Cake Mix Recipe
User Reviews
4.7
Banana Cake with Cake Mix Recipe
Description
The banana cake uses a combination of vanilla cake mix, mashed bananas from 3 to 4 bananas, vegetable oil, eggs, buttermilk, and a touch of cinnamon for subtle warmth. The wet ingredients are whisked and combined with the cake mix to form a smooth batter, which is baked until a toothpick comes out clean. Cooling is essential before frosting.
The frosting consists of cream cheese, melted butter, vanilla extract, salt, and powdered sugar, whipped to creamy consistency. The cake is spread with this frosting, then optionally topped with chopped walnuts and banana slices for added texture and flavor contrast. This cake offers a moist crumb with the natural sweetness and mild banana flavor enhanced by cinnamon and creamy topping.
It stores well refrigerated in an airtight container for up to three days or can be frozen for up to three months. Nutritional information does not account for optional toppings.
Ingredients
For the Cake
- 15.25 ounces vanilla cake mix (1 box)
- ½ cup vegetable oil
- 2 large egg room temperature
- 1 cup banana from about 3-4 whole bananas, mashed
- ⅓ cup buttermilk room temperature
- ½ teaspoon ground cinnamon optional, but recommended
For the Frosting
- 8 ounces cream cheese room temperature (1 brick)
- ¼ cup butter melted (½ stick, unsalted
- 1 teaspoon vanilla extract pure
- ⅛ teaspoon kosher salt
- 2½ cups powdered sugar
Optional Toppings
- walnuts chopped
- banana slices
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- Add the oil, eggs, mashed bananas, and buttermilk to a bowl and whisk to combine.
- Stir in the cake mix and cinnamon until well combined.
- Transfer the batter to the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, using a hand mixer, beat the cream cheese, butter, vanilla, and salt together.
- Beat in the powdered sugar, little by little, until incorporated.
- Spread the frosting over the cake.
- Top with chopped walnuts and banana slices if desired.
Notes
- Refrigerate the banana cake in an airtight container for up to 3 days or freeze for up to 3 months.
- Nutritional data excludes optional toppings like walnuts and banana slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 210kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 105mg | 4% |
| Potassium | 73mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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