Mom's Banana Cake Recipe

This recipe, passed down from my mom, creates a deliciously chewy banana cake bursting with flavor! We use ultra-ripe bananas for maximum banana intensity. The secret? Whole eggs for extra richness and a texture that's simply irresistible. Best enjoyed fresh, covered to retain moisture.

Prep Time 20 mins

Cook Time 40 mins

Calories 566.4 kcal

Protein 15g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Mom's Banana Cake

White Cake Mix
Eggs
Oil
Water
3-4 very ripe bananas (about 1 1/2 cups mashed)

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How to Make Mom's Banana Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
Prepare your favorite boxed cake mix according to package directions, but use 2 large whole eggs instead of just the egg whites specified on the box.
Mash 3-4 very ripe bananas (about 1 1/2 cups mashed) and gently fold them into the cake batter.
Pour batter evenly into the prepared pans.
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Once completely cool, frost with your favorite cream cheese frosting and enjoy!