Eggless Banana Cake With Cake Mix

Moist and fluffy eggless banana cake made with cake mix, topped with creamy frosting. A quick, easy recipe for a satisfying dessert everyone will love.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings serves

Calories 4319kcal

Author Samantha Pickthall

Ingredients

Cake

1 Box (15.25 oz./440g) Yellow/Butter Cake Mix
1/2 tsp ground cinnamon
2 medium-large ripe bananas, mashed, about 1 cup, weighing about 300g with skin on and 200g with skin off
1 cup whole milk
1/4 cup extra virgin olive oil
2 tsp apple cider vinegar
1 tsp vanilla extract

Cream Cheese Frosting 

4.4 oz. (125g) full-fat block cream cheese, at room temperature
60 g unsalted butter, softened to room temperature
1 1/2 cups (225g/8 oz.) powdered sugar

US Customary - Metric

Instructions

Cake

Preheat Oven: Preheat the oven to 356ºF (180ºC) fan-forced.
Tin Prep: Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
Combine Dry Ingredients: In a large mixing bowl, add the cake mix and cinnamon and whisk to combine. 
Mix Ingredients: Add the mashed bananas, milk, oil, vinegar and vanilla. Using a rubber spatula, mix until incorporated, ensuring not to over-mix, just until no flour is visible.
Transfer To Tin: Pour the batter into the prepared cake tin.
Bake Cake: Bake for 35-40 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 on medium speed for 30 seconds. Scrape down the sides. 
Add Sugar: Sift in the powdered sugar and beat on medium-high speed for 1 minute until well combined and whipped. 
Frost Cake: Spread frosting evenly over the cooled banana cake. Slice, serve and enjoy!

Notes

Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.

Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.

Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.

Nutrition