Quick Banana Cake Recipe

Name: Quick Banana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 egg; 1/2 cup milk; 1/2 tsp. vanilla; 1 fully ripe banana, mashed; 1 pkg. (7 oz.) banana muffin mix; 1/2 cup chopped PLANTERS Pecans; 1 tsp. ground cinnamon; 4 oz. (1/2 of 8-oz pkg.) PHILADELPHIA Cream Cheese, softened; 2 Tbsp. brown sugar; 1 cup COOL WHIP Whipped Topping, thawed

Servings: persons

1 egg
1/2 cup milk
1/2 tsp. vanilla
1 fully ripe banana, mashed
1 pkg. (7 oz.) banana muffin mix
1/2 cup chopped PLANTERS Pecans
1 tsp. ground cinnamon
4 oz. (1/2 of 8-oz pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. brown sugar
1 cup COOL WHIP Whipped Topping, thawed

1
Heat oven to 350 degrees F.
2
Beat egg, milk and vanilla with whisk in medium bowl.
3
Stir in bananas.
4
Add muffin mix, nuts and cinnamon; mix well.
5
Pour into 8-inch square pan sprayed with cooking spray.
6
Bake 20 min.
7
or until toothpick inserted into center comes out clean.
8
Cool 10 min; remove to wire rack.
9
Cool completely.
10
Beat cream cheese and brown sugar with mixer in large bowl until blended.
11
Stir in COOL WHIP.
12
Spread onto top and sides of cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 egg, 1/2 cup milk, 1/2 tsp. vanilla, 1 fully ripe banana, mashed, and more.

Yes, Quick Banana Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Banana Cake

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