Easy Banana Cake Recipe

A slice of easy banana cake frosted and topped with fresh banana slices.

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Easy Banana Cake Recipe

Our easy Banana Cake is a soft 9x13 dessert made with ripe bananas, a cake mix and topped with smooth cinnamon cream cheese frosting.

Prep Time15

Cook Time50

Cool Time30

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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 13x9 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

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.

Store. Keep frosted cake covered in the refrigerator for up to 5 days.

Freeze. 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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