I hate wasting food. Absolutely hate it. Before we had kids we would always have a few bananas that were overripe that never got eaten. Now I have two kids that eat a banana every day, we cannot buy enough of them! This cake evolved from my newlywed days where I was looking to repurpose overripe bananas into something different than a basic banana nut muffin.
Using a mixer, beat together 1 box of yellow cake mix, 3 eggs, 1/2 cup water, 1/2 cup vegetable oil, Fold in 1 cup mashed bananas.
Pour the batter into a greased bundt pan and bake at 350 degrees for about 45 minutes.
Flip onto a cake plate and let cool completely.
In a separate bowl, beat together butter, cream cheese, vanilla, and powdered sugar.
Frost that cake, y’all.
I am convinced this is why God made bananas.
Banana Cake with Cream Cheese Frosting
1 box Duncan Hines yellow cake mix
1/2 cup vegetable oil
1/2 cup water
1 cup mashed bananas
Preheat an oven to 350 degrees.
Beat together the mix, eggs, oil, and water. Fold in the bananas. Pour batter into a greased bundt pan.
Bake for about 45 minutes or until toothpick comes out clean. Turn onto a cake plate and let cool completely.
1 8oz block of cream cheese
3/4 stick softened butter
1 tsp vanilla extract
1 1/2 cups powdered sugar
Beat together the cream cheese, butter, and vanilla. Slowly add a little powdered sugar at a time. Beat until smooth. Frost the cake.