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Banana Pudding Cake (5-Ingredients)

This extra moist banana pudding cake boasts giant banana flavor and a tender crumb. Unbelievably easy, a crowd-pleaser, and fail proof. You’ll only need 5 ingredients.

Banana Pudding Cake Slices
Super moist banana bundt cake

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.

Banana Pudding Cake in Bundt Pan
Just 5 ingredients in this banana bundt cake

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.
Banana Bundt Cake
This Banana Pudding Cake is SO good, it needs no frosting

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.

Banana Pudding Cake Slices
Banana pudding cake keeps fresh for days.
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Banana Pudding Cake

5 from 28 reviews

This Banana Pudding Cake is dreamy and luscious! It’s extremely moist, tender, and boasts huge banana flavor. This cake is perfect for brunch and dessert alike. It’s delish without any icing, but feel free to add your own if you wish!

  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 minutes

Yield: 12 1x

Ingredients

Scale
  • 2 very, very ripe medium bananas, 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
  • 1/4 cup olive oil

Instructions

  1. Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.
  2. 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.
  3. Pour into prepared bundt pan, lightly shaking to even out the batter.
  4. Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don’t over bake.
  5. Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.

Notes

This banana pudding cake is so fantastic on its own that it needs no frosting or icing. We love it as-is. That said, if you really want to ice it, here are quick and simple options: Mix 1 TB warm milk + 1 cup powdered sugar until it’s the consistency of thick icing. Transfer into a small Ziploc baggie and cut a tiny hole in the corner; drizzle over cooled cake.

Or, top with powdered sugar, sliced bananas, whipped cream, ice cream, or fresh fruit. 

If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

  • Serving Size: 1
  • Calories: 177
  • Sugar: 22.3 g
  • Sodium: 147 mg
  • Carbohydrates: 26.8 g
  • Fiber: 0.5 g
  • Protein: 4.1 g
  • Cholesterol: 62 mg
  • Category: dessert
  • Method: bake
  • Cuisine: American
  • Diet: Vegetarian

Keywords: banana pudding cake, banana bundt cake, banana cake

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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Recipe rating

163 comments

    • Kathy

    I don’t have a Bundt cake pan, what other type can I use and for how long should I cook?

      • chewoutloud

      You can also try a 9×5 loaf pan, about 60 minutes at 350F, but keep checking for doneness. ENJOY!

        • Sharon

        We love this cake. It’s so easy and and quick to make. It was delicious!! A wonderful way to use over ripe bananas!! Thank you!

          • chewoutloud

          It’s still a go-to for us, after all these years!

    • Anne

    This cake was absolutely delicious, so moist and so easy to make. Everyone that tries it loves it, it’s a keeper for sure. Thanks so much for posting an amazing recipe.

    • Tina

    Made this with Cheesecake flavored pudding (was all I had on hand) and it was great!

      • chewoutloud

      Sounds fantastic, Tina!

    • Katie

    What size bundt pan did you use? Thanks

      • chewoutloud

      Hi, Katie! I use a standard size bundt pan, approx. 10-inch. Hope you love this cake! 🙂

    • Teresa

    Great cake, very easy and fast to make and smells heavenly while cooking.

      • chewoutloud

      So happy you enjoyed it, Teresa!

    • Ruth Flaherty

    Super yummy! I only had a white cake mix & vanilla pudding but needed to use my over ripe bananas! I did add a bit of vanilla and cinnamon! So moist, flavorful and just down right delicious! A keeper recipe for sure!

      • chewoutloud

      Yay, happy to hear that!

    • Brenda J Anderson

    After reading this recipe I got up and instantly made it. We had been talking about needing new recipes for ripe bananas! It was so moist and yummy! I used a pillsbury cake mix as I had it in the house. I didn’t frost it as it needs no frosting. I am taking this to the mall when we meet up with our regular walkers so they can have a reward after their walk! Thanks again for such an easy and delicious recipe!
    Brenda Anderson

      • chewoutloud

      So happy to hear you all loved it! 🙂

    • No first name JB

    Thanks for sharing your recipes. JB

    • Jack

    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

    • Ann

    This cake was absolutely amazing, it literally took minutes to put together. I made it over the holidays twice. The hardest part was waiting for it to cool. You will not be disappointed.

      • chewoutloud

      So happy to hear that, Ann! 🙂

    • Sisterkitkat

    My best friend is allergic to bananas. If I leave them out will it still taste like bananas?

    • Old Dude

    I’ve made this recipe multiple times and it’s a hit across the board. Have you ever used chocolate cake mix and got solid results???

      • chewoutloud

      If you love chocolate-banana combo, that could work well!

        • Old Dude

        You were right! OMG the Chocolate/Banana combo is a real winner!!!! I’m a household Hero! Followed your recipe and used Chocolate Cake mix instead of Yellow Cake mix and my fam can’t stop telling me how awesome it is…Thank You!

          • chewoutloud

          Awesome, Scott! So happy you all loved it!

    • Peggy H

    Where is the recipe for the Delicious Apple Cake you mentioned…..? Thanks.

    • T Thomas

    This cake is absolutely AMAZING!!!! Super moist and tastes so good. I can’t say enough about how much I LOVE this recipe. This is definitely a keeper. Thanks for the tips. I will be making more of your recipes soon!!!

      • chewoutloud

      Awesome! 🙂 So truly happy that you enjoyed this cake so much! Thanks for coming back to tell us 🙂

    • Chris T. Hoov

    Thanks for the recipe,it sounds great..!

    • Alexis

    This cake looks delicious! I’m definitely going to make this recipe this week.

    • Fransic verso

    This is very interesting, We haven’t got this before and I think we should try. I just got to your blog and seems you have good experience with baking and cooking.

    • Christopher Mitchell

    Okay that looks absolutely delicious! I would love to eat this RIGHT NOW! 🙂

    • Kevin Akidi

    In my house, I am the only person that eats bananas, weird I know. I think I kind of love it for all the others because it never misses on our grocery list. I have to eat bananas every day. Needless to say, I love everything banana. The cake looks so yummy, I can see myself enjoying this.

    • Jackline A

    I love bananas so I will try this recipe for sure.

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