This easy banana cake with cake mix is soft, moist, and full of banana flavor with a gentle hint of warm allspice. Made with a box of white cake mix, ripe bananas, whole eggs, vegetable oil, and water, this cake comes together easily without making the batter completely from scratch.
I topped the Bundt cake with a simple vanilla glaze and pecans for a little crunch. The cake itself is not overly sweet, so the glaze adds just the right amount of sweetness.
If you have ripe bananas sitting on your kitchen counter, this banana cake using cake mix is an easy way to turn them into a soft homemade cake.
If you enjoy baking with ripe bananas, you may also like my [Banana Chocolate Chunk Muffins (Eggless, Soft, Moist & Easy)], another easy banana bake that is soft and moist.
Why You’ll Love This Banana Cake
- Easy to make: A box of cake mix makes this banana cake simple and convenient.
- Uses ripe bananas: It is a great way to use bananas that are getting very ripe.
- Soft and moist: Mashed bananas add moisture and natural banana flavor.
- Warmly spiced: A little allspice adds a gentle warmth without overpowering the banana.
- Simple vanilla glaze: The glaze adds sweetness and a delicate vanilla flavor.
- Pecans add crunch: Pecans give a nice contrast to the soft cake.
Ingredients For Banana Cake With Cake Mix
For the Banana Cake
- White cake mix: I used Betty Crocker Super Moist White Cake Mix. It gives this banana cake a soft texture and light color while allowing the banana and allspice flavors to stand out.
- Ripe bananas: Use ripe bananas for the best banana flavor and natural sweetness. The three medium bananas I used gave me about one cup of mashed banana. The size of the bananas is shown in the ingredient photo.
- Eggs: Whole eggs add structure and richness to the cake. Unlike the directions on the cake mix box, this recipe uses whole eggs.
- Vegetable oil: Oil helps keep the cake soft and moist and gives it a tender crumb.
- Water: Water keeps the batter light. You can use milk instead if you prefer a slightly richer cake.
- Ground allspice: Allspice gives the cake a gentle warm spice flavor that works beautifully with banana. A small amount is enough to add warmth without taking over the cake.
For the Vanilla Glaze
- Powdered sugar: Also called confectioners’ sugar, it forms the smooth base of the glaze and gives the cake its sweetness.
- Milk: Milk loosens the powdered sugar to make a smooth glaze that can be drizzled over the cooled cake.
- Vanilla extract: Vanilla gives the glaze a simple, fragrant flavor that pairs beautifully with the banana cake.
- Pecans: Pecans are garnished over the glaze. They add a nice crunch to the soft cake.
See recipe card for quantities.
How to Make Banana Cake with Cake Mix
- Grease a 5-cup Bundt pan well. Preheat the oven to 170°C.
- Mash the ripe bananas until you have about 1 cup of mashed banana. The bananas should be well mashed and fairly smooth, as shown in the photo.
- Add the cake mix to the mashed bananas.
- Add vegetable oil to the mashed banana and cake mix mixture.
5. Add eggs and ground allspice to the mix. Whisk until it is well combined.
6. The cake batter will be a little thick. To loosen the batter, add water a little at a time and whisk until it reaches the perfect consistency.
7. Whisk for a few seconds until everything combines well. The finished batter will be thick but smooth, as shown in the photo.
8. Pour the batter into the prepared Bundt pan. Bake at 170°C. Start checking the cake after 25 minutes. Halfway through baking, rotate the pan to the other side. Increase the oven temperature to 180°C after rotating.
9. Continue baking until done. My cake took 45 minutes in total.
10. Meanwhile, roast pecans in the oven for 8 to 12 minutes at 175°C. When they are ready, they smell rich and nutty.
11. Remove the cake from the oven and allow it to cool. Once the cake has cooled enough, carefully remove it from the Bundt pan and allow it to cool completely before glazing.
Make the vanilla glaze
12. Add the powdered sugar to a bowl. Add the milk. Start with less milk and add more if needed to get a smooth, drizzleable glaze.
13. Add vanilla extract and mix until the sugar glaze is smooth.
14. Drizzle the vanilla glaze over the completely cooled banana cake. Let the glaze naturally run down the sides of the Bundt cake.
15. Garnish pecans over the glaze while it is still wet. Allow the glaze to set before slicing the cake.
What Does This Banana Cake With Cake Mix Taste Like?
This banana cake has a soft, tender crumb with a lovely banana flavor and a gentle warmth from the allspice.
The cake itself is not overly sweet, which is exactly what I like about it. The vanilla glaze adds another layer of sweetness without making the cake too sugary.
The pecans give a little crunch against the soft cake and smooth glaze.
The combination of banana, warm allspice, vanilla glaze, and pecans makes this cake especially nice with a cup of coffee or tea.
If you enjoy warmly spiced cakes, you may also like my Carrot Cake Traybake, which has a lovely spiced flavor of its own.
Tips for Making the Best Banana Cake with Cake Mix
Use ripe bananas.
Ripe bananas give you better flavor and natural sweetness. They are also easier to mash.
Measure the mashed bananas.
Bananas vary in size, so even though this recipe uses three medium bananas, it is useful to measure the mashed banana. You need about one cup.
Don’t increase the allspice.
The amount of allspice in this recipe gives the cake a gentle warm flavor. Adding much more can overpower the banana.
Milk can replace water.
The tested recipe uses water, but milk can be used instead if you want a slightly richer cake.
Grease the Bundt pan well.
A Bundt pan has many curves and details, so make sure it is well greased before adding the batter. This helps the cake release more easily.
Watch the cake after 25 minutes.
My cake took 45 minutes, but ovens vary. Start keeping an eye on it after 25 minutes.
Rotate the pan during baking.
If your oven tends to bake or brown more on one side, rotating the pan halfway through baking can help the cake bake more evenly.
Adjust the glaze.
Start with less milk when making the glaze. You can always add another teaspoon if the glaze is too thick.
Add the pecans while the glaze is wet.
Garnish pecans over the cake immediately after drizzling the glaze so they stick properly.
Substitutions and Variations
Can I use milk instead of water?
Yes. The tested recipe uses water, but you can replace it with milk for a slightly richer cake.
Can I use another brand of cake mix?
Yes. You can use another brand of white cake mix, although the final texture and flavor may vary slightly between brands.
Can I leave out the pecans?
Yes. The pecans are used as a garnish, so you can leave them out if you prefer or if you need a nut-free cake.
Can I skip the glaze?
Yes. The banana cake is delicious on its own. The glaze simply adds extra sweetness and vanilla flavor.
If you prefer a simple cake without a glaze, you may also enjoy my Basic Vanilla Cake/Easy Vanilla Cake, another easy homemade cake that works well with coffee or tea.
Storage
Store the banana cake in an airtight container at room temperature for a short period. If your kitchen is very warm, refrigerate the cake in a covered container. For the best texture, allow the refrigerated cake to come closer to room temperature before serving.
Make Ahead
You can bake the cake ahead and allow it to cool completely. For the best appearance, make the glaze and drizzle it over the cake closer to serving time. Add the chopped pecans while the glaze is still wet.
FAQ
Yes. Yellow cake mix can also be used to make banana cake. The finished cake will be a deeper yellow and have a slightly different flavor.
Make sure the Bundt pan is well greased, especially around all the curves and details. Dust the pan with all-purpose flour. Let the cake cool before carefully removing it from the pan.
They are similar because both use ripe bananas, but banana cake has a softer, more delicate crumb, while banana bread is usually denser.
If you prefer banana bread, try my Eggless Butterless Banana Bread for another way to use ripe bananas.
More Banana Recipes to Try
Looking for other recipes like this? Try these:
If you love baking with ripe bananas, you may also enjoy my [Eggless Banana Muffins With Pecans] and [Whole Wheat Banana Muffins]. For another simple everyday cake, try my [Basic Vanilla Cake]. These are easy homemade bakes that are perfect for breakfast, tea time, or whenever you are in the mood for something homemade.
If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Baking!
Recipe Card 📖
Easy Banana Cake with Cake Mix
Equipment
Ingredients
- 14.25 oz Betty Crocker white cake mix (403 g) 1 box
- 3 overripe bananas (medium size)
- 3 eggs (whole eggs)
- ½ cup oil
- ¼ teaspoon ground allspice
- ⅓ cup water
For the Vanilla Glaze
- 1½ cup powdered sugar (confectioner's sugar)
- 3 to 4 teaspoon milk
- 1 teaspoon vanilla extract
- pecans (for garnish)
Instructions
- Grease a 5-cup Bundt pan well. Preheat the oven to 170°C.
- Mash the ripe bananas until you have about 1 cup of mashed banana. The bananas should be well mashed and fairly smooth, as shown in the photo.
- Add the cake mix to the mashed bananas.
- Add vegetable oil to the mashed banana and cake mix mixture.
- Add eggs and ground allspice to the mix. Whisk until it is well combined.
- The cake batter will be a little thick. To loosen the batter, add water a little at a time and whisk until it reaches the perfect consistency.
- Whisk for a few seconds until everything combines well. The finished batter will be thick but smooth, as shown in the photo.
- Pour the batter into the prepared Bundt pan. Bake at 170°C. Start checking the cake after 25 minutes. Halfway through baking, rotate the pan to the other side. Increase the oven temperature to 180°C after rotating.
- Continue baking until done. My cake took 45 minutes in total.
- Meanwhile, roast pecans in the oven for 8 to 12 minutes at 175°C. When they are ready, they smell rich and nutty.
- Remove the cake from the oven and allow it to cool. Once the cake has cooled enough, carefully remove it from the Bundt pan and allow it to cool completely before glazing.
How to glaze the banana cake
- Add the powdered sugar to a bowl. Add the milk. Start with less milk and add more if needed to get a smooth, drizzleable glaze.
- Add vanilla extract and mix until the sugar glaze is smooth.
- Drizzle the vanilla glaze over the completely cooled banana cake. Let the glaze naturally run down the sides of the Bundt cake.
- Garnish pecans over the glaze while it is still wet. Allow the glaze to set before slicing the cake.
- Enjoy banana cake with coffee or tea, or serve it for breakfast or as dessert.
Notes
Storage
Store the banana cake in an airtight container at room temperature for a short period. If your kitchen is very warm, refrigerate the cake in a covered container. For the best texture, allow refrigerated cake to come closer to room temperature before serving.Nutrition
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