Banana Cake X

Banana Cake X


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

Ingredients 50 m {{adjustedServings}} servings 283 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
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Reviews 138

  1. 156 Ratings


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.


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.


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.