Banana Loaf Cake II

Name: Banana Loaf Cake II
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 - 8x4 inch loaves
Ingredients: 1 (18.25 ounce) package yellow cake mix; 1 (3.5 ounce) package instant banana pudding mix; ½ cup mashed banana; 4 eggs; 1 cup water; ¼ cup vegetable oil; ½ cup chopped walnuts

Rating: 4.58 stars

19 Ratings
15 Reviews
8 Photos

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

By Cindy

Gallery

Recipe Summary

prep:

30 mins

cook:

1 hr

total:

1 hr 30 mins

Servings:

Yield:

2 - 8x4 inch loaves

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
½ cup mashed banana
4 eggs
1 cup water
¼ cup vegetable oil
½ cup chopped walnuts

Directions

Step 1

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

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Step 2

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.
Step 3

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.

Nutrition Facts

Per Serving:

161 calories; protein 2.4g 5% DV; carbohydrates 22.1g 7% DV; fat 7.3g 11% DV; cholesterol 31.4mg 11% DV; sodium 214.5mg 9% DV. Full Nutrition

Reviews (15)

Most helpful positive review

EKD

10/22/2003

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. Read More

Helpful

(17)

Most helpful critical review

KTCRUISER

01/08/2006

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. Read More

Helpful

(14)

19 Ratings

5 star values: 15
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

EKD

10/22/2003

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. Read More

Helpful

(17)

KTCRUISER

01/08/2006

Helpful

(14)

Heidi

05/07/2009

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. Read More

Helpful

(10)

Jane

08/26/2006

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! Read More

Helpful

(7)

Jade

07/15/2007

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. Read More

Helpful

(7)

Show Low Bob

04/15/2007

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 Read More

Helpful

(7)

JacobAllensMommy

06/04/2009

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. Read More

Helpful

(4)

tabbi14

03/07/2011

loved it. Better than fresh baked banana bread. Read More

Helpful

(4)

1nancyhowe

06/03/2010

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. Read More

Helpful

(3)

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Nutritional Information

Banana Loaf Cake II

Servings Per Recipe: 24
Calories: 160.7

% Daily Value *

protein: 5 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 11 %

saturated fat: 6 %

cholesterol: 11 %

vitamin a iu: 1 %

niacin equivalents: 8 %

vitamin b6: 4 %

vitamin c: 1 %

folate: 7 %

calcium: 4 %

iron: 3 %

magnesium: 3 %

potassium: 2 %

sodium: 9 %

thiamin: 6 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.