This extra-moist banana pudding cake is packed with rich banana flavor and has an irresistibly soft crumb. It’s incredibly easy to make, sure to please any crowd, and virtually fail-proof! Best of all, it only requires five ingredients, making it a perfect go-to dessert when you want something quick and delicious.
If you’re a fan of from-scratch baking, like me, you’ll know that homemade recipes usually reign supreme. But sometimes, an exception comes along that’s simply too good to pass up! Just five ingredients are all you need for this banana bundt cake! Perfect for a quick breakfast, brunch with coffee or tea, or as a simple dessert paired with vanilla bean ice cream.
INGREDIENTS YOU’LL NEED
- 2 extra-ripe bananas – Roughly mash for a few banana chunks, or mash thoroughly if you prefer a smoother cake.
- 1 box yellow cake mix – Betty Crocker Super Moist is recommended for the best results.
- 1 (4-serving) package of Jello banana cream instant pudding mix – Make sure it’s the instant type.
- Fresh eggs – Lightly beaten.
- Olive oil – Adds extra moisture without an olive taste.
STEP-BY-STEP INSTRUCTIONS
- Preheat oven to 350°F, positioning the rack in the lower-middle. Grease and flour a bundt pan.
- In a large bowl, whisk together the cake mix and pudding mix to break up any lumps. Add the eggs, water, and oil, whisking until just combined. Fold in the mashed bananas gently, being careful not to over-mix.
- Pour the batter into the prepared bundt pan, shaking lightly to even it out.
- Bake for 35-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid over-baking.
- Let the cake cool completely in the pan on a wire rack. Once cool, gently run a thin knife around the edges, if needed, to loosen. Invert and remove the cake from the pan.
Enjoy your effortlessly moist banana cake! It stays fresh for days, perfect for any occasion.
