Hi, friends! I would like to share a wonderfully easy, super moist, and delicious way to use up your ripe bananas.
Banana Pudding Cake is something I came across years ago, probably more than a decade at this point, and I’m so glad I did.
I have whipped up this easy sweet treat for an afternoon snack, for potlucks and parties, and have even given it away as a housewarming gift. It is a fool proof recipe that delights all!
Now, let me just say, this recipe is made using boxed cake mix. It goes against my nature, but for this cake I make the exception. I recommend a yellow moist cake mix, however I have also used white cake mix, with delicious results.
Easier than Banana Bread.
Don’t get me wrong, I love quick breads. I have a great banana bread recipe that I’ve used for ages. However, this banana recipe can be made in 5 minutes, maybe less, then baked for 40 minutes. I do like to allow the cake to cool completely before cutting and serving. Doing so helps the cake retain moisture, not that it’s needed.
This is a 6 ingredient recipe using stuff you probably already have on hand. Super easy, folks!
No additional glaze, frosting, or topping required.
Seriously, this is so good just as it is. Perfectly sweet, tender, and never dry. I do sprinkle powdered sugar on top occasionally, but it really isn’t needed.
Feel free to glaze it if you would like, just mix 1 tablespoon of milk with a cup of powdered sugar, whisk until smooth, then drizzle over the top, or over cut slices.
Serve with fresh fruit (and a mom-osa) for brunch!
Use a bundt pan.
I have only ever used my bundt pan when making this. It could be made using a 9×13 dish, just cut the bake time to 25-30 minutes. Check at 25 minutes for an inserted toothpick to come out with a few crumbs. This is a very moist cake and will have some crumbs or banana pieces stick to the toothpick. As long as no batter is sticking to it, you’re good. Do not overbake.
Usually I serve this on my cake stand with a glass cloche to cover it. This keeps it from drying out, and can sit on the counter like that for 3-4 days.
Also, this cake can be frozen! Wrap tightly with press and seal once fully cooled. Bring to room temperature when ready to serve.
I hope you enjoy this easy and delicious cake! Let me know what you think!
Banana Pudding Cake
Ingredients
- 2 very ripe bananas, mashed
- 1 box yellow or white cake mix
- 1 box instant banana pudding
- 4 large eggs, lightly beaten
- 1 cup water
- 1/4 cup olive or vegetable oil
Instructions
- Preheat oven to 350.
- Grease a bundt pan with cooking spray, set aside.
- In a large bowl, combine cake mix and banana pudding powder, whisk.
- Add eggs, water, and oil, whisk to combine.
- Fold in bananas with a rubber spatula. Do not over mix.
- Pour into bundt pan, leveling off the top if necessary.
- Bake 40-45 minutes, or until a toothpick in the center comes out with a few crumbs, no batter. Do not over bake.
- Allow to cool completely in pan. Run a knife around the edges to loosen, invert onto serving plate. Dust powdered sugar over top if desired. Enjoy!
Leave a Reply