Everyday Banana Cake

Total Time
40mins
Prep 10 mins
Cook 30 mins

Whenever I have overripe bananas, I always make this easy cake. You always have all of the ingredients on hand and it mixes up in a hurry. This recipe works for cupcakes, loaf pans, 9 x 13 pyrex or 8 or 9 inch layer cake pans. Frost with your favorite cream cheese or buttercream recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Lightly grease cupcake, 9 x 13, or 2 (8 or 9 inch) layer pans.
  2. Dump all ingredients (except walnuts) into large bowl.
  3. Mix by hand using a wire whisk or wooden spoon just until the dry ingredients are combined. DO NOT OVERMIX.
  4. If using walnuts, mix with a teaspoon of flour and then fold into batter.
  5. Bake 350 degrees about 30 minutes or until a toothpick comes out clean.
  6. Cool on wire rack and frost with favorite frosting, if desired.

Reviews

(2)
Most Helpful

I was really suprised, I have had chocolate versions of mayo cakes, but never banana. This is very moist and delicious! I actually made these into cupcakes since DH wanted to take these as a treat to the kids where he works. I also frosted with cream cheese frosting. Thanks Deja A! I'll make these again! Made for 2009 Spring PAC

kittycatmom April 08, 2009

Good and moist! I used cream cheese frosting on top and omitted the walnuts as I didn't have any. Was a nice change from chocolate mayo cake. Thanks for posting!

Chef 313014 April 06, 2008

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