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Close-up of a moist banana cake square topped with creamy vanilla frosting on a marble surface.

The Easiest & Most Delicious Banana Cake with Cake Mix

Easy Banana Cake With Cake Mix made with ripe bananas and a yellow cake mix base. Topped with cinnamon cream cheese frosting. Moist, fluffy, and so delicious!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 18 squares
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 16.25 oz  box yellow cake mix
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 medium ripe bananas, mashed, approx. 1 cup
  • 2 large eggs at room temperature
  • 1/2 cup whole milk
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
Cream Cheese Frosting
  • 4.4 oz full-fat brick cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 1 3/4 cups powdered sugar
  • 1/4 teaspoon ground cinnamon

Equipment

  • Oven
  • 9x13-inch pan
  • Mixer (handheld or stand)
  • Paddle attachment
  • Rubber spatula
  • Wire rack
  • Toothpick
  • Large bowl
  • Whisk Attachment
  • Aluminum foil

Method
 

Cake
  1. Preheat the oven to 350ºF (180ºC). Lightly grease a 13×9-inch baking pan with butter or non-stick spray. (Optional: For easier removal, line the base with parchment paper.) Set aside.
  2. In a large mixing bowl, add the cake mix, baking soda, cinnamon and nutmeg. Whisk until well combined.
  3. Add the mashed bananas, eggs, milk, oil and vanilla. With electric beaters, beat on low-medium speed for 40 seconds until well combined, ensuring not to over-mix.
  4. Pour the batter into the prepared cake pan.

  5. Pour the batter into the prepared cake pan.

  6. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  7. Let the cake cool in the tin for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely before adding the frosting.
Frosting
  1. In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
  2. Sift in the powdered sugar and ground cinnamon together and beat for 40 seconds on medium-high speed until well combined and whipped.
  3. Spread frosting evenly over the cooled banana cake.
Cut the cake into slices, serve and enjoy!

Notes

Room temperature: Store in an airtight container for up to 3 days
Refrigerate: Keep in the fridge for up to 5 days
Freeze: Wrap slices and freeze for up to 2 months. Thaw at room temperature