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Banana-Cinnamon Cake

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  • Prep 15 min
  • Total 3 hr 20 min
  • Servings 16
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Have ripe bananas? Turn them into a delicious cake kissed with a cream cheese glaze.
Updated Jul 29, 2011
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Cinnamon Glaze


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with cooking spray.
  • 2
    In large bowl, beat cake mix, water, bananas, butter, cinnamon and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour into pan.
  • 3
    Bake 47 to 57 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. In small bowl, stir glaze ingredients until thin enough to drizzle. Drizzle over cake. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Firm, bright yellow, bananas can take a week or more to ripen enough for baking. You know they're ready when they have lots of dark brown spots and are soft to the touch.
  • tip 2
    Have too many perfectly ripe bananas? Toss them in the freezer, unpeeled. When you’re ready for them, just thaw, cut off the top of the peel, then squeeze the banana straight into your mixing bowl.
  • tip 3
    Dust the top of this sweetly glazed cake with ground cinnamon.


Nutrition Facts are not available for this recipe
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