Easy Banana Cake With Cake Mix
Easy Banana Cake With Cake Mix made with ripe bananas and a yellow cake mix base. Topped with cinnamon cream cheese frosting. Moist, fluffy, and so delicious!
Servings 18 squares
Ingredients
Banana Cake
- 16.25 oz. box yellow cake mix
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 medium ripe bananas, mashed, approx. 1 cup
- 2 large eggs, at room temperature
- 1/2 cup whole milk
- 1/4 cup extra virgin olive oil
- 1 tsp vanilla extract
Cream Cheese Frosting
- 4.4 oz. full-fat block cream cheese,
at room temperature
- 60 g unsalted butter,
softened at room temperature
- 1 3/4 cups powdered sugar
- 1/4 tsp ground cinnamon
Instructions
Banana Cake
- Preheat Oven: Preheat the oven to 350ºF (180ºC). Lightly grease a 13x9-inch baking pan with butter or non-stick spray. (Optional: For easier removal, line the base with parchment paper.) Set aside.
- Combine Dry Ingredients: In a large mixing bowl, add the cake mix, baking soda, cinnamon and nutmeg. Whisk until well combined.
- Mix Ingredients: Add the mashed bananas, eggs, milk, oil and vanilla. With electric beaters, beat on low-medium speed for 40 seconds until well combined, ensuring not to over-mix.
- Transfer To Pan: Pour the batter into the prepared cake pan.
- Bake Cake: Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the tin for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely before adding the frosting.
Cream Cheese Frosting
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
- Add Sugar and Cinnamon: Sift in the powdered sugar and ground cinnamon together and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Cake: Spread frosting evenly over the cooled banana cake. Cut the cake into slices, serve and enjoy!
Video
Notes
Room temperature: Store in an airtight container for up to 3 days
Refrigerate: Keep in the fridge for up to 5 days
Freeze: Wrap slices and freeze for up to 2 months. Thaw at room temperature