This recipe makes 2 loaves - have one now and freeze one for later.  It's very moist and tasty.

Banana Loaf Cake II

(18.25 ounce) package yellow cake mix

banana pudding mix

banana

eggs

water

vegetable oil

walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.


In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. Fold in the chopped nuts. Pour evenly into the prepared pans.


Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 15 minutes before removing to cool completely on wire racks.


The best banana flavor of any I've tried. Took some to work & got recipe requests. I baked in a bundt pan & put a lite glaze on it.

Using a cake mix and pudding mix makes this recipe WAY too sweet for me although I really did like the flavor..Very banana-y!! If you are looking for something like banana bread though this may not be the one for you. If you are looking for a sweet sweet cake you will probably love it.

I was expecting more of a banana flavor. The batter was quite flavorful and when this was baking it smelled excellent! However the banana flavor just didn't come through as much as I thought it would. Next time I'm going to add banana extract too. I liked that this was very easy to make and moist - it's definitely a cake and not a quick bread! I added vanilla and cinnamon to the batter although I would leave out nuts next time. This is a pretty versatile recipe - add coconut or rum increase banana flavor add strawberies or chocolate chips. They would all probably produce interesting variations. For muffins pour 1/3 cup batter into lined muffin tins and bake 30 minutes (sea level) at 350F.

I was so surprised to find this recipe on the site. I've been making it since I was a teenager - always a family favorite. My teenagers love it. Great for snacking on having with tea or coffee bringing to brunches it travels well in the car and always always always stays moist. 1 small banana is all you need and it turns out perfect every time. Glad to see someone post this valued family favorite!

deliciously moist! this taste so good but I made a few changes I put 6 teaspoons of Ener-G egg replacer in w/ the 1 cup of water and I used 1/4 cup applesauce in place of the oil. I am going to make this more often.

This is a surprisingly good cake. I froze one of the loaves and had the other right away. After thawing the other loaf after a month it was as moist as the original. An excellent recipe that I will use over and over. Thank you Cindy

I scoured this Web site for days looking for a banana cake recipe to test for my son's birthday coming up. He is banana CRAZY (and I'm not exaggerating!!). I used a Ducan Hines butter yellow cake mix and made it to package directions all except for instead of using water for the mix I used milk but half the amount then added 3 mashed bananas and the pudding mix. The cupcakes were so moist they FELL IN in the middle. They didn't even need icing but I made homemade cream cheese icing anyway (8 oz cream cheese 1 stick softened butter 1 box powdered sugar 1 tsp vanilla) and sprinkled them with chopped pecans. I sent the leftovers to daycare with Jacob and the kids devoured them! These will DEFINITELY be at his birthday party coming up.

loved it. Better than fresh baked banana bread.

This is a really good moist cake. I use 3 bananas or about 1 cup mashed. I have also substituted a chocolate cake mix for the yellow called for in the recipe; and have used instant vanilla or french vanilla pudding. I too omit the nuts. When using the chocolate cake mix I sprinkle powdered sugar on the finished cake; or sprinkle brown sugar on the yellow cake before baking.

banana loaf cake ii

Prep Time: 30 minutes

Cook Time: 1 hours

Total: 1 hours, 30 minutes

Servings: 5

Cost: $3.99 /serving

Author : Cindy

Ingredients

Instructions

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