Banana Loaf Cake II

Banana Loaf Cake II

13
Cindy 0

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

Ingredients 1 h 30 m {{adjustedServings}} servings 161 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. 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.
  3. 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.
Tips & Tricks
Tiramisu Layer Cake

This rich, coffee-flavored classic is surprisingly easy to make.

Coconut Poke Cake

See how to make this moist coconut cake.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 13

  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
EKD
10/22/2003

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.

KTCRUISER
1/8/2006

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.

Heidi
5/7/2009

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.