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?

I would have been a banana convert for life. And she would have loved how easy this banana cake recipe is.

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What you need for banana cake

To make banana cake, you’ll need:

It doesn’t get much simpler than that!

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. And a potato masher does a beautiful job creating the perfect texture for baking.

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.

TIP

3 very ripe bananas mashed = approximately 1 cup

-Josie + Nina

How to make cake mix banana cake

• Mash the bananas with a masher kitchen tool. I love this potato masher from Oxo and use it to mash avocado as well. (It’s ok if the bananas aren’t completely smooth).
• Start with pouring your boxed cake mix into a bowl and add the wet ingredients.
• Using a stand or hand mixer on medium, mix the cake according to the package but DON’T OVERMIX. Overmixing develops the gluten making for a super dense cake.
• Add the mashed bananas stirring with a wooden spoon. Pour the cake into a prepared baking pan and bake until golden and a toothpick inserted in the center comes clean.

Best cream cheese icing for banana cake

To make a really creamy cream cheese frosting, you’ll need:

• Cream cheese. Room temperature, please!
• Plain powdered sugar
• Unsalted butter. Also at room temperature
• Vanilla extract. 100% vanilla – no imitation.

Hints for creamy and smooth cream cheese frosting

There’s nothing worse looking at or eating a cake with bumpy cream cheese frosting. Here’s how to avoid lumps in your next batch of homemade frosting:

• Sift or whisk your powdered sugar before using. Use a flour sifter for super airy results but if you don’t have one, you can use a whisk as well.
• Set your creamed cheese and butter on the counter until it’s soft and reaches room temperature. It shouldn’t feel cold anywhere. 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 icing spatula to frost your cakes for a smooth finish.

Storage and freezer suggestions

Store. Lightly cover any leftovers with a sheet of plastic wrap and refrigerate for up to 5 days.

Freezer. Unfrosted banana cake can be frozen up to 3 months, cooled, covered with plastic wrap and then double wrapped in foil.