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Banana Coffee Cake

This recipe is inspired from one in the first edition of Bonkers for Bundt Cakes.

ripe bananas

Photo by Sheila Sund via Flickr


  • 2 tsp cinnamon
  • 1/2 cup sugar
  • 1 package yellow cake mix
  • 1 package instant banana pudding mix 4 eggs
  • 1 cup banana yogurt, mixed
  • 2 ripe bananas, mashed
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 tsp vanilla extract


  1. Position rack in center of the oven and preheat to 350°F.
  2. Prepare the Bundt pan by spraying it with nonstick cooking spray or rubbing it with a light coating of shortening. Then dust the sides with flour by spooning a small amount of flour into the pan and tapping the sides while you turn the pan around until a light dusting of flour has stuck to all sides of the greased interior. Be sure to tap out any excess flour.
  3. In a small bowl, mix cinnamon and sugar. Set aside.
  4. In a large bowl, combine in the following order: cake mix, pudding mix, eggs, yogurt, banana, oil, water and vanilla. Using an electric mixer, beat for two minutes at medium speed.
  5. Sprinkle some of the cinnamon-sugar mixture into the prepared Bundt pan. Pour 1/3 of the batter on top of the cinnamon-sugar mixture. Sprinkle some more cinnamon-sugar mixture over the batter. Repeat this process in layers until you finish the batter. You should end with a sprinkling of the cinnamon-sugar mixture.
  6. Bake in preheated oven for 70 minutes or until it springs back after being touched lightly in the center.

Variation: Instead of mashing the banana, cut it into chunks and fold them into the batter after beating.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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