Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (or Yellow Cake Mix for a standard banana flavor)
- 3 large overripe bananas, mashed (about 1.5 cups)
- 2 large eggs
- Optional: 1/2 cup semi-sweet chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or two 8-inch round cake pans with non-stick spray or butter. Peel your overripe bananas and place them in a large mixing bowl. Use a fork or a potato masher to crush the bananas until they reach a smooth, liquid-like consistency with only a few small lumps remaining.
- Add the two eggs to the mashed bananas and whisk until well combined. Pour in the dry box cake mix. Use a large spatula or an electric hand mixer on low speed to fold the ingredients together. Mix just until the flour streaks disappear. If you are using chocolate chips or nuts, fold them in gently at this stage. Avoid overmixing, as this can make the cake tough rather than fluffy.
- Pour the batter into your prepared baking pan and spread it evenly with a spatula. Place the pan in the center rack of the oven. Bake for 28 to 32 minutes. You will know it is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The house will start to smell like a professional bakery during the last 10 minutes of baking.
- Remove the cake from the oven and let it cool in the pan for at least 20 minutes. This allows the structure to set, which is especially important for cakes using banana as a primary moisture source. Once cooled, you can frost it with chocolate buttercream, dust it with powdered sugar, or serve it warm with a scoop of vanilla ice cream.
- Cook Time: 40 minutes