This is the perfect recipe for those moments when you realize you have some bananas that are quickly turning brown. There’s no point in throwing food to waste, so why not turn them into a delicious cake instead!
As much as I love that banana flavor, sometimes I want to experiment mixing different flavors together. With this recipe it couldn’t be easier! Just use a different instant pudding mix!
2 very ripe medium bananas
1 box yellow or butter-yellow cake mix (Betty Crocker Super Moist Cake Mix is recommended)
1 package Jell-O banana cream instant pudding powder
4 large eggs, lightly beaten
1 cup water
1/4 cup olive oil (I used Pompeian)
Icing: 1 tb warm milk + 1 cup powdered sugar
Preheat oven to 350 degrees. Place the rack in the lower middle spot.
Combine your cake mix and instant pudding powder in a large bowl. Whisk to loosen up clumps and stir in eggs, water and oil.
Keep whisking until you’ve mixed all the ingredients to a nice consistency. Fold in fresh mashed bananas until they’re combined.
Spray a bundt pan with non-stick spray and pour in batter lightly shaking it for even distribution.
Bake for 35-45 minutes. Cool in the bundt pan on a baking rack. After it’s cool take a thin knife to separate the cake from the sides and then turn over to remove cake.
Drizzle your simple icing over your cake or enjoy plain.
Quick tip: Try vanilla or chocolate instant pudding powder for a new flavor!
Thanks to Tip Hero for this delicious and simple cake recipe.