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READY IN 1½ hrs

Banana Loaf Cake II

Read Reviews (13)

"This recipe makes 2 loaves - have one now and freeze one for later. It's very moist and tasty." — Cindy

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All about Eggs

Original recipe makes 2 - 8x4 inch loaves Change Servings

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
1/2 cup mashed banana
4 eggs

1 cup water
1/4 cup vegetable oil
1/2 cup chopped walnuts

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. Fold in the chopped nuts. Pour evenly into the prepared pans.
Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 15 minutes before removing to cool completely on wire racks.

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PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 22, 2003

The best banana flavor of any I've tried. Took some to work & got recipe requests. I baked in a bundt pan & put a lite glaze on it.

—EKD

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Most Helpful Critical Review

Jan 08, 2006

Using a cake mix and pudding mix makes this recipe WAY too sweet for me, although I really did like the flavor..Very banana-y!! If you are looking for something like banana bread, though, this may not be the one for you. If you are looking for a sweet, sweet cake, you will probably love it.

—KTCRUISER

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15 Ratings

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May 07, 2009

I was expecting more of a banana flavor. The batter was quite flavorful, and when this was baking it smelled excellent! However, the banana flavor just didn't come through as much as I thought it would. Next time I'm going to add banana extract, too. I liked that this was very easy to make and moist - it's definitely a cake and not a quick bread! I added vanilla and cinnamon to the batter, although I would leave out nuts next time. This is a pretty versatile recipe - add coconut or rum, increase banana flavor, add strawberies or chocolate chips. They would all probably produce interesting variations. For muffins pour 1/3 cup batter into lined muffin tins and bake 30 minutes (sea level) at 350F.

—Heidi

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Jul 15, 2007

deliciously moist! this taste so good, but I made a few changes, I put 6 teaspoons of Ener-G egg replacer in w/ the 1 cup of water, and I used 1/4 cup applesauce in place of the oil. I am going to make this more often.

—Jade

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Aug 25, 2006

I was so surprised to find this recipe on the site. I've been making it since I was a teenager - always a family favorite. My teenagers love it. Great for snacking on, having with tea or coffee, bringing to brunches, it travels well in the car and always, always, always stays moist. 1 small banana is all you need and it turns out perfect every time. Glad to see someone post this valued family favorite!

—Jane

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Apr 15, 2007

This is a surprisingly good cake. I froze one of the loaves and had the other right away. After thawing the other loaf after a month, it was as moist as the original. An excellent recipe that I will use over and over. Thank you Cindy

—Show Low Bob

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Mar 07, 2011

loved it. Better than fresh baked banana bread.

—tabbi14

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Jun 04, 2009

I scoured this Web site for days looking for a banana cake recipe to test for my son's birthday coming up. He is banana CRAZY (and I'm not exaggerating!!). I used a Ducan Hines butter yellow cake mix and made it to package directions all except for instead of using water for the mix I used milk but half the amount, then added 3 mashed bananas, and the pudding mix. The cupcakes were so moist they FELL IN in the middle. They didn't even need icing, but I made homemade cream cheese icing anyway (8 oz cream cheese, 1 stick softened butter, 1 box powdered sugar, 1 tsp vanilla) and sprinkled them with chopped pecans. I sent the leftovers to daycare with Jacob and the kids devoured them! These will DEFINITELY be at his birthday party coming up.

—JacobAllensMommy

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Nutrition

Calories
161 kcal
8%

Carbohydrates
22.1 g
7%

Cholesterol
36 mg
12%

Fat
7.3 g
11%

Fiber
0.5 g
2%

Protein
2.4 g
5%

Sodium
215 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Loaf Cake II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 161
** Calories from Fat: 66

% Daily Value *
** Total Fat 7.3g 11 %
** Saturated Fat 1.1g 5 %
** Cholesterol 36mg 12 %
** Sodium 215mg 9 %
** Potassium 57mg 2 %
** Total Carbohydrates 22.1g 7 %
** Dietary Fiber 0.5g 2 %
** Protein 2.4g 5 %
** Sugars 13.2g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 5 %
** Iron 6 %
** Thiamin 6 %
** Niacin 7 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.