cake-2Overripe bananas are like gold. I hardly ever have them because my family are big fans of bananas, so they don’t always have time to get too brown. Must have been the Halloween candy this past week, but the bananas stayed untouched (to my delight!) and I had five beautiful babies to work with.

I already had a loaf of banana bread in the freezer, so I wasn’t too keen on making that again. I thought about banana streusel coffee cake, but I realized I forgot to buy more butter, and you can’t make a good streusel or coffee cake without butter. Am I right?

I searched Pinterest for a few ideas, and meshed them together to make this luscious banana cake. Now, this will be my second blog post where I use a boxed cake mix. I like to think I am above using a box, but it turns out that I’m not. The thing for me is, if you doctor it up then no one will ever know you cheated just a little. I definitely think I did a good job here.

You’ll need basic ingredients: a yellow cake mix, flour, mashed bananas, eggs, milk (I used whole milk), butter, vanilla, and cinnamon. Mash about 3-4 bananas until you get 1 1/2 cups. It’s ok if you have a little extra – it adds to the moistness of the cake. Add all ingredients to the bowl of a stand mixer.


Mix on low speed for about 30 seconds, then crank it up to medium for 1 1/2 – 2 minutes until it’s nice and smooth.


Here’s where you can get creative. This can be made into many shapes: an 8- or 9-inch layer cake, a 9×13 cake, cupcakes, or what I did here – little beehives. Cute, right?


My mom bought this pan for me on a summer road trip and I think it’s adorable. It makes six beehives. The recipe would make 10-12 beehives, but I didn’t want to wait so I also used a mini bundt pan and make 6 little cuties.

Put these guys in a preheated 350 degree oven and bake about 30-35 minutes, until a toothpick comes out clean or with a few little crumbs.


While the cakes are baking, make your glaze. I didn’t use measurements here, so I’m going to wing it – which is what you should do also. Put about 1-2 cups of powdered sugar in a bowl. Add about a teaspoon of milk, a few shakes of cinnamon, and a splash of vanilla. Stir with a spoon until smooth. If you find that it’s not loose enough, add a little more milk. Be careful, though, a little too much milk with make it too runny, and then you’ll have to add more powdered sugar. It can be a vicious cycle. I speak from experience.


After the cakes come out of the oven, let them cool in the pan for about 10 minutes, then invert onto a wire rack. After they’ve cooled on the rack for about 5 minutes and are still a little warm, drizzle on the glaze. There’s no right or wrong to this. Take a spoonful of glaze and hold it over the cake, allowing the glaze to slowly drop onto the cake. You could put the glaze in a pastry bag or Ziploc bag, but I kinda like the messy random look. For the beehives, I put a blob of glaze on the top and coaxed it to run down the sides.


Now, put a little cake on a plate, grab a cup of tea, and slowly savor the deliciousness of your creation. Or, just pick it up with your fingers and eat over the sink to avoid dropping crumbs onto the floor. Welcome to my world.

cake-2     banana-cake-1

Moist Banana Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A versatile, moist banana cake you can make in just minutes.
  • Cake
  • 1 box yellow cake mix
  • 5 tablespoons all-purpose flour
  • 1½ cups mashed banana (3-4 medium bananas)
  • 3 eggs
  • ½ cup milk
  • ½ cup melted butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Glaze
  • 1-2 cups powdered sugar
  • 1 teaspoon milk, add more if needed
  • A couple of shakes of cinnamon
  • A splash of vanilla
  1. Preheat oven to 350 degrees.
  2. Prepare pans by spraying with cooking spray. If using molded pans, you'll want to use cooking spray with flour or grease and flour them.
  3. Mash bananas.
  4. Add butter to microwaveable dish and heat on high approximately 1 minute until melted.
  5. Add all cake ingredients to the bowl of a stand mixer.
  6. Beat on low speed until moistened, about 30 seconds.
  7. Increase speed to medium and beat for 1½-2 minutes until smooth.
  8. Pour batter into prepared pans.
  9. Bake about 30-35 minutes (15-18 minutes for cupcakes), until a toothpick comes out clean or with a few crumbs.
  10. While cakes are baking, make glaze.
  11. Remove pans from the oven and let them cool on a wire rack for about 10 minutes.
  12. Invert pans onto wire rack, and let stand another 5 minutes.
  13. While still warm, drizzle glaze over the top.


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