Best Banana Cake Ever

During my weekly shopping trips, I usually purchase a load of bananas for quick breakfasts and simple snacks.  By the end of the week, the bright yellow and slightly green fruit has turned to more of a brown and yellow speckled mass of goodness. While some might pitch the ripe bananas in the trash, to me, these gorgeous specimens are best for baking.  The sugar becomes more concentrated and the texture of the banana lends a moist property to scrumptious treats baked in the oven. I often toss the brown fruit into the freezer, skins and all, so that they become even more flavorful and delicious. Just pull the frozen bananas out of the freezer a bit before baking, peel the slightly thawed fruit, mash, and add to your favorite banana based recipes.

Best Banana Cake Ever
1 package yellow or white cake mix (with directed ingredients – eggs, water, oil)
2-3 very ripe bananas, mashed

1 teaspoon baking soda

1 teaspoon vanilla extract

Prepare cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9×13 inch baking pan. Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees. Bake for 45 minutes to 1 hour. Let cool thoroughly before frosting, slicing, and serving.

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15 thoughts on “Best Banana Cake Ever

  1. Very perceptive, lizellyn! I don’t always add nuts, but when I do, I usually add 1 cups of chopped walnuts or pecans. I sometimes wait to add the nuts by sprinkling them over the frosting. Use your favorite frosting recipe. This is just the Betty Crocker Cream Cheese Frosting that I had left over in the fridge. Thanks for your valued comment!

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  2. This looks like something my mom would adore! She loves adding simple tweaks to cake mix. My family is crazy for banana bread and I will send her this recipe! Thanks for sharing such a great recipe. By the way, I just discovered your blog and absolutely love it! I can’t wait to see more recipes in the future. 🙂 Have a great week!

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  3. I make something very similar using gluten-free vanilla cake mix, usually for muffins but completely leave out the water and use coconut oil. I found that the best trick is to pour a teaspoon of vinegar over the additional baking soda! Baking soda must be activated by an acid. Makes the cake super fluffy and most. Looks delish!

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