Easy Banana Cake Recipe | Moist Banana Dessert Made with Cake Mix - Quick, Tender, and Foolproof
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.
Ingredients
- 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
- ½ cup vegetable oil (or melted butter for richer flavor)
- ½ cup sour cream or plain Greek yogurt
- ⅓ 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
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9x13-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.