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Why This Recipe Is So Good
This cake brings together the sweetness of ripe bananas and the warm hint of cinnamon in a creamy, soft dessert. It’s both comforting and flavorful, making it perfect for any occasion. The smooth cream balances the spice and fruit beautifully.
Cooking Advice
- Use very ripe bananas for the best natural sweetness and moisture.
- Make sure all ingredients are at room temperature before mixing for a smooth batter.
- Avoid overmixing the batter to keep the cake light and tender.
- Make sure all ingredients are at room temperature before mixing for a smooth batter.
- Avoid overmixing the batter to keep the cake light and tender.
Directions
Warm your oven to 350°F (175°C) and greasing a 13x9-inch baking dish. In a large bowl, use an electric mixer to blend the cake mix, water, eggs, and oil until the batter is smooth—this usually takes about two minutes. In another bowl, mash the bananas and mix them with cinnamon and baking soda, then fold this into the batter. Pour everything into your prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving on to the frosting. To make the frosting, beat the milk and pudding mix together until smooth, then gently fold in the whipped topping until it’s creamy. Spread this delicious frosting evenly over the cooled cake and enjoy!
Serving Options To Try
Serve this cake chilled or at room temperature with a dusting of cinnamon on top. It pairs wonderfully with a cup of coffee or a glass of cold milk. For an extra treat, add fresh banana slices or a dollop of whipped cream.
How To Save Leftovers
Store the cake in an airtight container in the refrigerator to keep the cream fresh. It will stay good for up to three days. If you want to keep it longer, freeze individual slices wrapped tightly in plastic wrap and thaw before serving.
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