The Easiest Banana Cake
If you subscribe to my recipe newsletters or poke around here a bit, you know that I almost always bake recipes from scratch. To every rule, there are exceptions.
It’s Cheaty McCheaty time; I’m throwing down a banana cake that calls for Betty C. Rest assured, I’m first and foremost a from-scratch girl. But this banana pudding cake begs to be given a special pass.
This is one of those classics in my multi-binder recipe collection that’s been loved on ever since an old friend gave it to me. I can’t count the times people have tasted and requested the recipe.
This extra-moist banana bundt cake is beyond easy and is so wonderful that it needs no frosting, drizzling, or icing of any kind.
Luscious Banana Cake with just 5 ingredients
When I have zero free time and need a crowd-pleasing cake in a jiffy, this easy banana cake is one of my go-to’s. It’s perfect for breakfast/brunch with your favorite cup of coffee or tea. It’s is also magnificent for dessert, alongside a scoop of vanilla bean ice cream. When and how you do this thing is completely up to you.
Simply grab these 5 items to make perfectly moist banana bundt cake:
- The best banana cake starts with the best bananas: use 2 extra-ripe bananas, roughly mashed. The more brown spots, the better. If you prefer zero bits of banana chunks in your cake, go ahead and mash them thoroughly. We prefer them roughly mashed, for tiny bits of banana chunks in finished cake.
- 1 box yellow cake mix — the brand does matter in this particular banana cake. I’ve had the most consistent and best results using Betty Crocker Super Moist.
- 1 (4-serving size) package Jello banana cream instant pudding powder. Be sure you’re grabbing the instant kind.
- Fresh eggs, lightly beaten
- For ultimate moistness and tenderness, we opt for olive oil instead of butter. We promise your banana pudding cake won’t taste like olives.
Pro Tips for your Best Banana Cake
- Use a nonstick bundt pan. It’s easy, fuss-free, and fail-proof. Let the cake cool in the pan at room temperature for clean removal.
- Speaking of which, do let the cake fully cool before slicing into it. My best results have come from allowing the baked cake to cool overnight on the counter. It’ll remove much more easily from pan the next morning, and the texture is amazing.
- The more ripe your bananas are, the better your cake will taste.
- Don’t bake until toothpick inserted in center comes out totally clean, as that sometimes leads to over-baking. Once your toothpick comes out with a few tiny tender crumbs still attached, your cake is done.
- Dress it up or keep it simple. I typically forgo any icing on this one, because this banana pudding cake is 100% yum without any bling.
If you wish, you can certainly drizzle the cake with your favorite icing.
I find that simply slicing the banana cake and serving it alongside some fresh fruit – perhaps stabilized whipped cream – is just divine and absolutely satisfying.
try this popular apple cake, too:
Banana Pudding Cake
- 2 bananas, medium size, very ripe, roughly mashed
- 1 box yellow cake mix, Betty Crocker Super Moist turns out best
- 1 4-serving size package Jello banana cream instant pudding powder
- 4 large eggs, lightly beaten
- 1 cup water
- ¼ cup olive oil
- Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.
- In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don’t over-mix.
- Pour into prepared bundt pan, lightly shaking to even out the batter.
- Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don’t over bake.
- Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.
Did you make this?
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