Category Archives: Banana Cake

Quick and Easy Banana Cake


I used to make this banana cake regularly prior to learning I was allergic to eggs and milk. This cake recipe was fool proof and always turned out very moist and delicious making it hard to believe it came out of a box.  But, then again all those fresh ingredients I added made it taste like it was made from scratch. Even though I don’t bake this banana cake anymore, I wanted to post the recipe here, because it’s worth saving it and it used to be my family’s favorite.

Any yellow cake mix works with this recipe, but I mostly used Betty Crocker Super Moist Yellow Cake Mix. I would stock up on yellow cake mixes when they went on sale. They came in handy when I had unexpected guests dropping in. I always kept frozen ripe bananas in my freezer for cakes and smoothies. So, all I had to do was add the frozen bananas to the cake mix along with eggs, oil and milk and have a yummy cake ready in less than an hour to serve my guests.


Add vegetable oil, bananas and eggs to the yellow cake mix in a large mixing bowl. Use fresh ripe bananas. If your bananas are turning brownish don’t toss them out. That’s the perfect time to use them in this cake. To store ripe bananas, place them in the freezer keeping their peels on. When you need them, hold under running water for few seconds then using a pairing knife peel them. You can also freeze peeled bananas in Ziploc bags.


Using an electric hand mixer, beat the ingredients for about 2 to 3 minutes until the batter is smooth. At this point, if you like, you can chop some walnuts and toast them for few minutes over medium-high heat until fragrant and then add them to the batter.


Spray a nonstick cake pan with cooking spray,  and pour the batter into it. Bake at 350 degrees for 40 minutes or until toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes. Invert onto a serving plate and dig in, yummy!

Quick and Easy Banana Cake

Prep time: 5 min
Cook time: 40 min
Ready in: 45 min
Yields: 12 servings


1 box yellow cake mix
1 cup milk
1/3 cup vegetable oil
3 ripe bananas smashed
2 eggs


  1. Preheat oven to 350 degrees. Spray a 10-inch cake pan with nonstick cooking spray.
  2. Combine all the ingredients in a large bowl. Beat at medium speed with an electric mixer for about 2 to 3 minutes. Pour batter into a prepared pan.
  3. Bake at 350 degrees for 40 minutes or until toothpick inserted in the center comes out clean.
  4. Cool in pan for 20 minutes. Invert onto a serving plate.