This cheese ring with a kick can also be formed into a log. This appetizer’s deliciousness is due to the jelly, despite its odd appearance.
| Servings: | 24 |
| Yield: | 1 -9×13 inch cake |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 2 very ripe bananas, mashed
- 1 teaspoon baking soda
Instructions
- Prepare yellow cake mix according to package directions.
- Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9×13 inch baking pan.
- Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 194 mg |
| Sugars | 11 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Added a little cinnamon and nutmeg and a splash of vanilla. Wonderful! Moist and delicious. For topping: I sifted a little powdered sugar over top and then served with whipped cream and fresh sliced strawberries. Yum! Keep cake covered to retain moistness
Baked this yesterday. Followed recipe as far as ingredients go. After reading reviews I did preheat oven to 350 and baked for 40 minutes. I had set timer for 45 minutes but by 40 minutes it was perfect. It smelled so amazing that I had a feeling that one cake wouldn’t be enough and baked another. So glad I did everyone went back for seconds. I was curious about the banana pudding cool whip frosting that some reviewers made. Let me tell ya my husband absolutely loved that frosting with this cake. He loved the light texture of the frosting that wasn’t overly sweet and heavy like some frostings can be. This cake recipe is now our family fave!!!
I have made this several times. I have to remember to judge my bananas 2 might not be enough. I use a banana icing also from all recipes.
Cake was really good. Nice and moist.
Very good and super easy. Followed directions perfectly and ended up taking it out of the oven after 37 mins.
I added one additional banana to this, a cup of crushed walnuts & glazed it with “The best chocolate glaze” (also found on all recipes) YUM! QUICK! EASY!
This was so perfect and so easy!!! I always add an extra 1/3 cup water to every cake recipe and bake for minimum amount of time and add in increments of 2 minutes. Here, I DID preheat and baked for 25 minutes. The cake continues to cook, and I want it to be super moist. I then frosted it with Cream Cheese Frosting II from this site. This is a keeper for me!!
I LOVE this. This has become a family favorite. I used Pillsbury white cake mix, but imagine it would be just as good with yellow. I use buttercream frosting with added kahlua and top with cocoa powder for looks. Yummy! I’ve used both 2 and 3 bananas and it turns out well either way.
After reading the reviews, I elected to just follow the directions on the box instead just putting the cake in the cold oven. An hour was obviously too long. Baked for 31 minutes. I used two 9 inch round pans and it was PERFECT! Lovely, easy cake.
This is quick and delicious!!! My son wanted banana bread but I was out of butter. He also wanted it for breakfast so I needed something quicker and easier. I made it with 4 very old bananas, and substituted the oil on the package with applesauce and a little bit of kefir. Everything else I kept the same from the recipe. To make it even faster I put it in muffin tins and my new donut pan, and baked for about 15 minutes. They are so good, my kids gobbled them up!!!
I preheated to 350 instead of a cold oven as recommended by other reviews. I had 2-1/2 fairly large bananas & also used a bundt pan & baked for about 45 minutes. Very moist. Will make again.
I made this with sugar free cake mix to make it diabetic friendly. The second day it’s even better !
I messed up this good recipe by using muffin tins instead of cake pans. Mine fell apart when I tried to take them out of the tin. The cake is very soft and tender so much better baked in a square pan. Otherwise a really quick and easy use of over ripe bananas. I will make it again but use different pans.
This cake was DELICIOUS. I followed the directions with the exception of using 3 very ripe bananas as opposed to 2. I frosted the cake with a mascarpone cheese frosting. I will definitely make this cake again!
Very easy cake to make.
I loved it!!!!!
I used 3 bananas and added 8 oz container of sour cream. I really wanted a strong banana taste and super moist. It took a lot longer for baking time, maybe because I added those extra ingredients, but when it was finally done, it was really good and super moist! I will definitely make again. Next time I may add a cream cheese frosting, yum. Thanks for the great recipe!
Made it just like the directions say. Cut the time down to 42 min. Delish. Would totally make again because it was so easy the girls made it (ages 7 and 9).
What a great, quick and easy way to use up ripe bananas when you happen to have a box of yellow cake mix in the panty! They turned out great (in the preheated oven) as cupcakes, although I forgot the baking soda but you don’t miss it at all! Used QTchefs peanut butter glaze to go on top! Yummo!
I made this recipe with one addition, I added walnuts. This cake had the house smelling good and very easy to make!
this was not good at all. the cake didn’t rise and it came out dense and chewy. I baked my cake for 30 minutes and it was a bit too brown.