Love banana bread? Try banana cake! Chocolate chips and chocolate frosting make it extra special.

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Recipe Summary test

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and mashed bananas on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.

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  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

  • In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir and add an additional 5 to 10 seconds, if necessary. Stir thoroughly or until very soft and smooth; spread evenly over cake. If desired, serve with banana slices, whipped topping, Betty Crocker® rainbow mix decorating decors and a cherry. Store loosely covered.

Tips

High Altitude (3500-6500 ft): Heat oven to 375 degrees F (350 degrees F for dark or nonstick pan). Bake 35 to 40 minutes.

Did You Know? Bananas that are turning brown and soft are just right for using in recipes like this cake.

How-To: Brown bananas? Toss them, unpeeled, in the freezer. They'll be ready when you need them for any recipe using mashed bananas. Simply thaw and mash.

Special Touch: For a change, serve the cake in triangles instead of squares. Cut the cake lengthwise in half and crosswise into fourths; cut squares diagonally in half.

Special Touch: For a room temperature cake, cool completely, about 1 hour and do not heat frosting before spreading.

Nutrition Facts

389 calories; protein 3g; carbohydrates 52g; fat 19.6g; sodium 284.3mg. Full Nutrition
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