Okay, so I saw this Dolly Parton banana cake mix thing trending and, like, I had to try it. I’m not the best baker, to be honest, but I love banana bread and Dolly, so it seemed like a sign. First, I went to the store. Actually it needed to be a few different store to gather the ingredients, which was a bit of a pain.
Here’s what I grabbed:
- Dolly Parton’s Southern Style Banana Cake Mix (obviously)
- Eggs
- Milk (the box said water, but I always use milk for a richer taste)
- Vegetable oil
- Ripe Bananas (because, duh, more banana flavor!)
I get home, preheat the oven to 350°F like the box, and I greased and floured my baking pan. This is key, by the way, or your cake will stick. I have made mistakes in the past.
Then, in a big bowl, I dumped in the cake mix. I Whisked that up with the eggs, milk, and oil. I have used a fork before but that does not turn out so great so, use a whisk.
I gently folded in the mashed bananas. Don’t overmix it, or the cake can get tough, the box said.
The Baking Part
I poured the batter into the prepared pan and popped it in the oven. The box said something like 30-35 minutes, but I always start checking earlier. I have burned too many baked items in my life, so I’ve learned my lesson.
I stuck a toothpick in the center around 28 minutes, and it came out clean, so, I figured, it’s done! Took it out of the oven and let it cool in the pan for about 10 minutes before I flipped it onto a wire rack to cool completely.
While it was cooling, I whipped up a quick cream cheese frosting because, in my very humble opinion, banana cake needs cream cheese frosting. Seriously, it’s the best.
Once the cake was totally cool, I frosted that thing generously. And then? I ate a slice. Or two. Okay, maybe three. It was SO GOOD. Like, seriously moist and banana-y and just…delicious. Even if you’re not a pro baker like me, I recommend to give this a try.
