True story: Grandma Nina used to try and force beg me to eat bananas because “you need potassium, Lori.” (I was 10. What the heck kind of potassium did I need?) Now if Gram had made this cake mix banana cake?
Save This Recipe!
Enter your email and we'll send it right to you!
I might have been a banana convert for life. And she would have loved how easy this banana cake recipe is.
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
Start with cake mix
Cake mix. Yellow cake mix is preferred. Did you know that the difference between yellow and white cake mix is all about the eggs? A yellow cake mix calls for whole egg and white cake mix typically calls for egg whites only.
Tips for baking with bananas
Using overripe bananas
When your bananas are pretty dark and spotty, that’s the time to bake with them. Or if you don’t have time to bake with them, you can freeze them for use in smoothies, pancakes, cakes, muffins or breads.
Using frozen bananas in baking
- Defrost frozen bananas overnight in the fridge, if possible. If not, defrost in the microwave, on low, in 30 second increments until thawed.
- Do not add any of the excess liquid or water the frozen banana releases as it defrosts in baking as it could affect the outcome of your cake.
Pro tip
3 very ripe bananas mashed = approximately 1 cup
How to make cake mix banana cake
Additional baking notes:
- I love this potato masher from Oxo for mashing soft fruits and vegetables like bananas and avocado. The bananas won’t be completely smooth.
- Don’t overmix the batter whether using a hand or stand mixer. Overmixing develops the gluten making for a super dense cake.
- Stir in the mashed bananas with a wooden spoon. Bake until golden and a toothpick inserted in the center comes clean.
- Set your oven at least 5 minutes sooner than the box suggests and use your nose and cake tester to tell you when it’s done.
Ultimate secret to extra moist banana cake
Place the cake in the freezer for 45 minutes right after baking for the best banana cake.
No lump cream cheese icing for banana cake
Here’s how to avoid lumps in cream cheese frosting:
- Sift or whisk your powdered sugar before adding to the butter and cream cheese. Use a flour sifter for super airy results but if you don’t have one, you can use vigorously whisk the powdered sugar as well.
- Set your creamed cheese and butter on the counter until it’s soft and reaches room temperature. There shouldn’t be any cold spots on the cream cheese. Cold ingredients are the enemies to smooth homemade frosting.
- Whip on high speed to quickly incorporate all the ingredients.
- Cool your cake completely and use an angled icing spatula to frost your cakes for a smooth finish.
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
Banana Sheet Cake with Cream Cheese Frosting
The easiest banana cake recipe you'll ever make! Because you start with a cake mix, banana cake is perfect whether topped with a smooth and rich cream cheese frosting or a sprinkling of powdered sugar. Homemade doesn't have to take all day!
SAVE THIS RECIPE
Enter your email and we'll send it right to you!
Equipment
Ingredients
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature,softened
- ½ cup butter, room temperature, softened
- 2 teaspoons vanilla extract
- 2 Tablespoons milk, more if needed
- 3 cups powdered sugar, sifted
Instructions
- Preheat oven to 350°
- Follow the package directions to prepare the cake mix adding the mix and eggs (as recommended by the box directions) but use butter instead of oil and milk instead of water to a mixing bowl. Use the measurements for all the ingredients delineated by the package.1 boxed yellow cake mix, 1 cup milk, 1/3 cup butter
- Mix either with a hand mixer, whisk or stand mixer on medium for 2 minutes until thoroughly combined. Don't overmix to avoid making too dense of a cake.
- Add cinnamon and mix. Then add mashed bananas in by hand with a wooden spoon. Again, don't overmix.1 teaspoon cinnamon, 3 ripe bananas
- Pour cake mix into a prepared 9×13" pan, spreading to even out.
- Bake for approximately 30 minutes until cake tester or toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place the cake in the freezer for 45 minutes. Trust me – this will make the cake very moist. Remove from the freezer and finish cooling on a rack before frosting.
For Cream Cheese Frosting
- Read all the instructions below thoroughly before starting.
- In a medium bowl. whisk or sift the powdered sugar until fluffy and almost no lumps remain. Set aside3 cups powdered sugar
- Add butter and cream cheese to a different mixing bowl and cream them together with a hand or stand mixer until fluffy, about 2 minutes on medium high. Stop to scrape down the sides as needed.1/2 cup butter, 8 ounces cream cheese
- Alternate adding powdered sugar with milk to the cream cheese/butter mix, ending with the milk and stopping the mixer in-between additions, Mix on low and ramp up to medium high with each addition (this is to avoid a big mess…you're welcome).2 Tablespoons milk
- Add more milk or powdered sugar as needed to achieve the desired spreading consistency.
- Add vanilla and the pinch of salt at the end.2 teaspoons vanilla extract
- Plop large spoonfuls of frosting equally across the cooled cake and spread an even layer of frosting using an flat icing spatula.
Notes
- Don’t skip the freezing step to cool the cake. This makes for a really moist cake.
- Make sure to have your frosting ingredients at room temp for smooth frosting.
- Double the frosting as needed for larger or layer cakes.
Like this? Leave a commentI love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @josieandnina and #josieandnina!
Very good recipe… very moist and easy to make
Thanks Marilyn! So glad you enjoyed it! And totally agree on how easy and moist it is! 😊
Oh my delish…this was wonderful. Passed tense cuz I ate every piece that you gave to me. I can’t wait to make it and plan to do so this weekend when I’m with my Mom in Michigan. I believe this to have healing powers……
Thank you so very much!
Bonny
Yay! So glad you liked it (perhaps loved it? 😊 )! Regardless, hope your mom enjoys it too!
Could you use buttermilk instead of water?
Hi Bonnie – great question – I’ve not tried that but I don’t see why not. It may result in a slightly thicker batter but I think buttermilk would add such a nice tang to the recipe. If you try it, please let me know how it works! Thank you!
HI Lori !!
I absolutely LOVE banana cake! But I once had a delicious cake like banana cookie with frosting; wish I had gotten the recipe. I was wondering if you know a delicious banana cookie recipe with frosting? Just curious, as I would love to try making it. Anyway, I hope you are all safe and healthy!! Thanks, Jill Griffin.
P.S. Hope to see you again soon 🙂
Hey Jill!! Ooo – I’ll have to go on the hunt for you for a banana cookie! Or I’ll have to make one 😉. I have an oatmeal cookie base coming out this summer and maybe I’ll try adding banana to it bc I think that combo wld be so good! Hope you are well! And yes…hope to see you soon too!