If you have overripe bananas on the counter and a box of cake mix in the pantry, you’re minutes away from a tender, bakery-style banana cake. This easy recipe delivers a moist crumb, mellow banana flavor, and a hint of warm spice. It’s perfect for busy weeknights, brunches, or a last-minute potluck dessert.

No special tools needed—just a bowl, a whisk, and a baking pan. Frost it with cream cheese frosting, dust it with powdered sugar, or enjoy it plain with coffee.

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What Makes This Special

Close-up detail shot of a freshly baked banana cake square with cream cheese frosting, showing a sup

Ridiculously easy: Using cake mix cuts the steps and guarantees a soft, even crumb.
Super moist: Mashed bananas and a splash of sour cream or yogurt keep it tender for days.
Great banana flavor: Ripe bananas bring natural sweetness and aroma—no banana extract needed.
Flexible: Bake as a sheet cake, cupcakes, or a layer cake. Add nuts, chocolate chips, or spices.
Reliable: This is a no-fuss dessert that turns out well even if you’re not a frequent baker.

What You’ll Need

1 box (15.25 oz) yellow or vanilla cake mix (white cake mix works too)
3 very ripe bananas, mashed (about 1 1/2 cups)
2 large eggs, room temperature
1/2 cup vegetable oil (or melted butter for richer flavor)
1/2 cup sour cream or plain Greek yogurt
1/3 cup milk (dairy or unsweetened non-dairy)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional but recommended)
Pinch of salt (only if your cake mix isn’t already salted)
Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips
For frosting (optional): Cream cheese frosting or vanilla buttercream

Instructions

Overhead top-down shot of a 9x13 banana sheet cake still in the parchment-lined pan, fully cooled an

Prep the pan and oven: Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan and line it with parchment for easy removal.
Mash the bananas: In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
Add the wet ingredients: Whisk in the eggs, oil, sour cream, milk, and vanilla until combined.
Combine with the cake mix: Sprinkle the cake mix, cinnamon, and a pinch of salt over the wet mixture. Stir gently with a spatula until just combined.
Don’t overmix.
Add mix-ins (optional): Fold in nuts or chocolate chips to distribute evenly.
Fill the pan: Pour the batter into the prepared pan and smooth the top.
Bake: Bake for 28–34 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.
Cool completely: Let the cake cool in the pan on a wire rack for at least 45 minutes before frosting or slicing.
Frost or serve: Spread cream cheese frosting over the cooled cake, dust with cinnamon sugar, or serve plain.

How to Store

Room temperature: Keep unfrosted cake covered at room temp for up to 2 days.
Refrigerator: If frosted with cream cheese, refrigerate in an airtight container for up to 5 days. Bring slices to room temp before serving for the best texture.
Freezer: Wrap unfrosted cake (whole or slices) tightly in plastic and foil. Freeze up to 2 months.
Thaw overnight in the fridge, then bring to room temp.

Process-in-action shot: the banana cake batter being smoothed in a parchment-lined 9x13 pan with a s

Benefits of This Recipe

Time-saving: Cake mix shortens the process without sacrificing taste or texture.
Budget-friendly: Uses pantry staples and ripe bananas you might otherwise toss.
Consistent results: The formula is forgiving and bakes evenly.
Kid-approved: Gentle banana flavor and soft crumb make it a hit with all ages.
Versatile: Works for everyday snacking or special occasions with a quick frosting upgrade.

Common Mistakes to Avoid

Using underripe bananas: Green or barely yellow bananas won’t mash well or taste sweet. Choose spotty, very ripe bananas.
Overmixing the batter: Stir just until combined. Overmixing can make the cake dense and tough.
Overbaking: Check at the early end of the time range.
Pull the cake when a toothpick has moist crumbs, not a dry tip.
Frosting a warm cake: Warm cake will melt frosting and turn it runny. Cool completely first.
Skipping moisture boosters: Sour cream or yogurt is key to a plush, bakery-style crumb.

Variations You Can Try

Banana Nut Sheet Cake: Fold in 3/4 cup toasted walnuts and top with cream cheese frosting and a sprinkle of nuts.
Chocolate Chip Banana Cake: Add 1/2 cup mini chocolate chips and finish with a light drizzle of melted chocolate.
Banana Cupcakes: Divide batter into a lined muffin tin (about 18–24 cupcakes). Bake at 350°F for 16–20 minutes.
Caramel Banana: Swirl 1/4 cup caramel sauce into the batter and finish with a salted caramel drizzle.
Spiced Banana: Add 1/2 teaspoon nutmeg and 1/4 teaspoon cloves for a cozy fall vibe.
Layer Cake: Bake in two 8-inch rounds for 22–27 minutes.
Fill and frost with cream cheese frosting.
Dairy-Free: Use oil, plant-based yogurt, and non-dairy milk. Frost with a dairy-free buttercream.

FAQ

Can I use a different cake mix flavor?

Yes. Yellow, vanilla, and white mixes all work well.

Spice cake adds warmth, and butter golden gives a richer taste. Chocolate cake mix makes a fun twist, though it masks some banana flavor.

How ripe should the bananas be?

Choose bananas with lots of brown spots and a soft texture. The riper they are, the sweeter and more flavorful your cake will be.

Can I reduce the sugar?

Cake mix already contains sugar, so you can’t reduce it within the mix.

To temper sweetness, skip frosting or use lightly sweetened whipped cream instead.

What if I don’t have sour cream?

Use plain Greek yogurt, regular yogurt, or 1/2 cup mashed banana plus 2 tablespoons milk. Sour cream or yogurt gives the best texture, though.

Can I make this gluten-free?

Yes, use a gluten-free yellow or vanilla cake mix and check that all add-ins are gluten-free. The rest of the ingredients are naturally gluten-free.

How do I know when the cake is done?

Look for edges pulling slightly from the pan, a springy center, and a toothpick that comes out with a few moist crumbs.

If it’s wet, bake 2–3 minutes more and check again.

What frosting pairs best?

Cream cheese frosting is classic. Vanilla buttercream, brown butter frosting, or a simple dusting of powdered sugar also work well.

Can I make it ahead?

Absolutely. Bake the cake a day ahead, wrap tightly once cool, and frost the day you serve.

The flavor actually improves by the next day.

In Conclusion

This Easy Banana Cake Recipe is your shortcut to a moist, crowd-pleasing dessert with minimal effort. A simple box of cake mix plus a few pantry staples delivers tender crumb, rich banana flavor, and reliable results every time. Keep it simple with a dusting of sugar or dress it up with cream cheese frosting.

Either way, you’ll have a cozy, comforting cake that’s perfect for any occasion. Enjoy a slice now, and save the rest—if you can.