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Banana Cake
Banana Cake is the perfect answer to too many bananas! It's soft, moist and full of banana goodness.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
0
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
servings
Calories
471
kcal
Author
Leigh Anne Wilkes
Equipment
Cake Pan (9in)
Cake Pan (6in)
Baking Dish (9x13)
Ingredients
Cake
4
bananas
ripe and mashed
1
white cake mix
prefer Duncan Hines
3/4
cup
water
1/4
cup
oil
3
whole eggs
3/4
tsp
baking soda
1
tsp
baking powder
Filling:
1
5.9 oz.
banana cream pudding
cook and serve, not instant (make ahead and cool)
3
bananas
ripe and sliced
Frosting
1
pint
whipping cream
2
Tbsp
powdered sugar
1
tsp
vanilla
1
cup
candied pecans
chopped
Instructions
Mix all ingredients for cake except bananas for 2 minutes, medium speed
Add bananas and blend well
Bake in 2 or 3 greased & floured round cake pans, following baking recommendations on box
I think about 25 minutes or until toothpick comes out clean. Cool on racks
Whip whipping cream with powdered sugar and vanilla until a medium stiff peak forms.
Filling:
Make pudding according to package directions and cool.
Put a layer of pudding between each cake layer, add a layer of sliced bananas. Repeat with remaining layers. Put in the fridge to set up and chill.
Prepare whipped cream frosting and frost the chilled cake.
Sprinkle top and sides with sugared pecans.
Refrigerate until ready to serve.
Notes
If using 8 inch cake pans cut each layer in half so you have four layers.
You can also make it in a 9 x 13" pan. Follow baking time listed on back of cake box.
No matter, how many layers you have, you will end up with extra pudding. Just put it in the fridge and enjoy later.
Nutrition
Calories:
471
kcal
|
Carbohydrates:
58
g
|
Protein:
5
g
|
Fat:
26
g
|
Saturated Fat:
11
g
|
Cholesterol:
95
mg
|
Sodium:
448
mg
|
Potassium:
360
mg
|
Fiber:
3
g
|
Sugar:
31
g
|
Vitamin A:
683
IU
|
Vitamin C:
6
mg
|
Calcium:
154
mg
|
Iron:
1
mg