READY IN 50 mins

Banana Cake X

Read Reviews (130)

"This is an incredibly moist banana cake from a mix... I always serve it with caramel icing and get raves every time!" — BETHMCSHANE

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 25, 2006

I have been wanting to try a banana cake recipe for a while now. Specifically one with a caramel frosting. I made this one using the golden butter cake mix from Duncan Hines and it turned out absolutely wonderful. I made it two ways as I had two boxes of mix that I wanted to get rid of. I did a layer cake with caramel frosting and a bundt cake with ganache poured over it. I wish I could give it a better rating because this is one of the few cakes I have come across that need no icing at all, I found I prefer it alone although everyone at work loved it with the caramel icing. It's absolutely perfect. DON'T under any circumstances add banana creme pudding mix to it (like I did for the bundt cake). It's cake, but it takes away from the banana flavor. This recipe is perfect just the way it's written. Thank you for sharing it Beth.

—DivaJojo

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Most Helpful Critical Review

Dec 31, 2004

I'm not sure what I did wrong, but this cake puffed up very high in the oven and as soon as I took it out it fell about three inches. I cooked it for 35 minutes, but it never did spring back when I touched it. The toothpick test was clean and I was afraid to cook it for any longer. It tastes wonderful, but why did it fall? Can anyone help me? I'd really like to make this again, because it does taste so good, but I don't want another flop on my hands.

—CHERYLWILBOURN

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146 Ratings

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Nov 07, 2007

I had three over ripe bananas I wanted to use up and stumbled upon this recipe. I wouldn't consider it "company" quality, but it's a nice, quick cake to make. I used a spice cake mix, 3 bananas, and topped with a caramel glaze of 1/2 c. butter, 2 tsp. milk or cream, and 1/2 c. brown sugar, boiling until sugar is dissolved.

—naples34102

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Nov 14, 2003

Excellent, easy, and tasty. A keeper. Great way to use over ripe bananas. Baked as a bundt cake, increase the baking time by about 10 minutes and put a chocolate glaze over it. Thanks for sharing.

—Judie

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May 15, 2004

This was a very delicious and moist cake. I made a few minor changes--I used 1 cup of milk and added only 1 tsp lemon juice and 1 tsp lemon juice to the bananas (I only had a half of a lemon) I also used 2 tsp pure vanilla extract and melted the butter in the microwave so it would mix into the batter easier. Instead of baking it in a 13x9-inch pan, I used two 9 inch round cake pan and baked it for 30 to 35 minutes. I split the cakes horizontally and filled the cakes with a banana custard mousse filling and added some sliced strawberries to that and frosted it with a banana cream cheese frosting and decorated the cake with a few strawberries. Can we say yum???--It was a hit!! Thanks for a keeper, Beth.

—Me

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Jun 11, 2007

This was a whole lot of yum, and not much effort at all. The only change I made was I added one additional banana to what the recipe called for. I topped it with a cream cheese frosting and it was simply divine! I will definitely use this recipe for my leftover bananas from now on.

—Bethany O.

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Oct 25, 2006

I LOVE THIS CAKE! It is the first banana cake that was more like cake than banana bread. It has a nice delicate fluffy texture just like cake. It is so easy and tastes fantastic. My favorite way to eat this is to poke it with many holes when it comes from the oven and pour warm pudding (vanilla or butterscotch) over it. The holes fill up with pudding, and there is no need for frosting, but it tastes wonderful with a scoop of vanilla ice cream!

—BTSYLYNN

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Mar 14, 2006

I used a butter recipe golden cake mis. It was great. I usually use the banana cake mix but I was out and only had the yellow mix. I decided to give it a try. Everyone said it was better than the banana cake mix. Cake was very moist. I made an icing from mashed bananas, 2 T margarine and a box of confectioner sugar.

—VICKYMC1

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Nutrition

Calories
283 kcal
14%

Carbohydrates
40.8 g
13%

Cholesterol
74 mg
25%

Fat
12.2 g
19%

Fiber
0.6 g
2%

Protein
3.3 g
7%

Sodium
450 mg
18%

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

Nutritional Information

Banana Cake X

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 283
Calories from Fat: 110

% Daily Value *
Total Fat 12.2g 19 %
Saturated Fat 6.4g 32 %
Cholesterol 74mg 25 %
Sodium 450mg 18 %
** Potassium 124mg 3 %
Total Carbohydrates 40.8g 13 %
Dietary Fiber 0.6g 2 %
Protein 3.3g 7 %
Sugars 24.4g
Vitamin A 7 %
Vitamin C 5 %
Calcium 13 %
Iron 10 %
** Thiamin 2 %
** Niacin 5 %
** Vitamin B6 7 %
** Magnesium 3 %
** Folate 6 %

* 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.