This easy Banana Cake is our favorite way to use up ripe bananas when we want something sweet that doesn’t take a lot of effort. It starts with a cake mix shortcut, but the mashed bananas plus a little cinnamon and nutmeg make it taste homemade, soft, and full of flavor.
And the frosting is the best part, that cinnamon cream cheese frosting is smooth, tangy, and so good on banana cake. This is the kind of 9×13 dessert we make for potlucks, birthdays, or just because we have bananas that are getting too spotty.
If you love easy banana desserts like this, you should also try Banana Bread, Banana Crumb Muffins, and Mini Banana Muffins.
Why you’ll love it + Why it works:
- Great for Ripe Bananas: This recipe is perfect for using bananas sitting on the counter.
- Family Favorite: The soft banana cake and cream cheese frosting make a combination everyone loves.
- Warm Flavor: Cinnamon and nutmeg add just the right amount of flavor.
- Simple Ingredients: The cake mix creates dependable results every time.
Easy Banana Cake Ingredients
Cake
- White cake mix (1 box, 14.25 ounces): Makes the recipe quick and reliable. It creates a soft base for the banana flavor.
- Cinnamon (½ teaspoon): Adds warm spice and makes the cake taste more bakery-style.
- Ground nutmeg (½ teaspoon): Adds cozy flavor and pairs perfectly with banana.
- Milk (¾ cup): Adds moisture and helps create a smooth batter.
- Eggs (3): Helps the cake rise and give it structure for clean slices.
- Vegetable oil (½ cup): Keeps the cake moist and tender.
- Ripe bananas, mashed (3 medium): Adds natural sweetness, moisture, and the classic banana flavor.
Frosting
- Cream cheese, softened (8 ounces): Makes the frosting rich and tangy, perfect with banana.
- Butter, softened (¼ cup): Adds richness and helps the frosting whip up smooth.
- Vanilla (1 teaspoon): Adds warmth and rounds out the frosting flavor.
- Powdered sugar (3 cups): Sweetens and thickens the frosting.
- Cinnamon for frosting (1 teaspoon): Adds extra flavor and gives the frosting a cozy finish.
How to Make Banana Cake
PREP. Preheat oven to 350 degrees. Grease a 13×9 baking dish and set aside.
BATTER. In a large mixing bowl, whisk together dry cake mix, cinnamon, and nutmeg.
Add milk, eggs, vegetable oil, and mashed bananas to the dry ingredients and beat on medium speed for 2 minutes or until combined well.
BAKE. Pour the batter into the prepared, greased dish and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean (NOTE: it will deflate a little bit as it cools).
FROSTING. While cake is cooling, make the frosting. In a large bowl, add cream cheese, butter, vanilla, powdered sugar, and cinnamon. Beat until combined well, and there are no longer any lumps. Spread onto the cooled cake.
Garnish with sliced bananas, if desired.
Kristyn’s Recipe Tips
- Use very ripe bananas with brown spots for the best flavor and sweetest cake.
- Do not overbake, pull it when a toothpick comes out clean and the center looks set.
- Let the cake cool completely before frosting so the frosting stays thick and smooth.
- If the frosting has lumps, the cream cheese may be too cold, let it soften longer and beat again.
- Make-ahead tip, this cake tastes even better after chilling for an hour, it helps the frosting set for cleaner slices.
Easy Banana Cake Recipe
Ingredients
- 1 (14.25-ounce) box Betty Crocker Super Moist white cake mix
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup milk
- 3 eggs
- ½ cup vegetable oil
- 3 medium ripe banana, mashed
Frosting
- 1 – 8 ounce block cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease a 13×9 baking dish and set aside.
- In a large mixing bowl, whisk together dry cake mix, cinnamon and nutmeg.
- Add milk, eggs, vegetable oil and mashed bananas to the dry ingredients and beat on medium speed for 2 minutes or until combined well. Pour the batter into the prepared, greased dish and bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean (NOTE:it will deflate a little bit as it cools).
- While cake is cooling, make frosting. In a large bowl, add cream cheese, butter, vanilla, powdered sugar and cinnamon. Beat until combined well and there are no longer any lumps. Spread onto the cooled cake.
- Garnish with sliced bananas, if desired.
Notes
- Use very ripe bananas with brown spots for the best flavor and sweetest cake.
- Do not overbake, pull it when a toothpick comes out clean and the center looks set.
- Let the cake cool completely before frosting so the frosting stays thick and smooth.
- If the frosting has lumps, the cream cheese may be too cold, let it soften longer and beat again.
- Make-ahead tip, this cake tastes even better after chilling for an hour, it helps the frosting set for cleaner slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep frosted cake covered in the refrigerator for up to 5 days.
Freeze the cake for up to 2 months. For best results, freeze unfrosted cake, then thaw and frost. You can freeze frosted slices too, but the frosting may soften slightly.
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