Ingredients
- Cake:
- 1 cup water
- 3 eggs
- 3 very ripe bananas, mashed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- Frosting:
- 1 cup milk
- 1 (3.5 ounce) package instant banana cream pudding mix
- 1 (8 ounce) container low-fat frozen whipped topping (such as Cool Whip® Lite), thawed
Why This Recipe Is So Easy To Love
This cake combines the sweet, creamy flavor of ripe bananas with a warm hint of cinnamon. It’s moist, tender, and perfect for any occasion. The balance of flavors makes it a comforting treat that everyone will enjoy.
Cooking Secrets
- Use very ripe bananas for the best natural sweetness and moisture.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Add cinnamon gradually and taste the batter to get the perfect spice level.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Add cinnamon gradually and taste the batter to get the perfect spice level.
Directions
Lightly heat your oven to 350°F and greasing a 13x9-inch baking dish. In a large bowl, beat together the cake mix, water, eggs, and oil with an electric mixer until everything is smooth and well combined, about two minutes. In another bowl, mash up the bananas and mix in the cinnamon and baking soda, then fold this into the batter. Pour the batter into your prepared pan and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving on. While it’s cooling, whisk the milk and pudding mix until smooth, then gently fold in the whipped topping until the frosting is nice and creamy. Spread this over the cooled cake and enjoy!
Serving Style Ideas
Serve this cake slightly chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a hot cup of coffee or tea for a cozy afternoon snack.
Freezing Tips
Store the cake in an airtight container in the refrigerator for up to 3 days. To keep it fresh longer, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use regular bananas instead of very ripe ones?
Very ripe bananas are best because they add more sweetness and moisture, but you can use regular bananas if needed; just expect a less intense banana flavor.
What can I substitute for the instant banana cream pudding mix?
You can use vanilla instant pudding mix instead, but the banana flavor will be less pronounced.
Can I make this cake gluten-free?
Yes, use a gluten-free yellow cake mix to replace the regular cake mix.
How long should I let the cake cool before frosting?
Let it cool completely, about 1 to 2 hours, to ensure the frosting doesn’t melt.
Can I use fresh whipped cream instead of frozen whipped topping?
Yes, fresh whipped cream works well but may be less stable than the frozen topping.
What’s the best way to store leftovers?
Cover the cake and refrigerate for up to 3 days to keep it fresh.
Can I double the recipe for a larger cake?
Yes, just double all ingredients and use a larger baking dish, adjusting baking time as needed.
Is it okay to use low-fat milk or a milk alternative?
Yes, low-fat milk or milk alternatives like almond or oat milk work fine for the frosting.
