I came up with this during a late night craving for a banana and chocolate milk shake, and it was a huge hit with my family!


Recipe Summary

20 mins
45 mins
35 mins
1 hr 40 mins
1 Bundt(R) cake


Original recipe yields 14 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).

  • Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  • While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.

  • Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.

  • Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.

Cook's Notes:

You can use applesauce in place of mashed banana in the cake, and half-and-half in place of cream in the icing, although it will not be as firm.

Once, I began making this frosting without realizing that I was out of cocoa, and I substituted 1/8 cup semisweet chocolate chips, 1/2 a Hershey(R) bar, and 1 tablespoon of Nutella(R) and it worked, so don't be afraid to substitute!

Nutrition Facts

460 calories; protein 4.6g; carbohydrates 68.2g; fat 20g; cholesterol 80.3mg; sodium 434.6mg. Full Nutrition