Description
This Cream Cheese Banana Bread Poke Cake is the ultimate mash-up of moist banana bread and rich cream cheese sweetness. A boxed cake mix makes it easy, while ripe bananas, condensed milk, and cream cheese frosting create a decadent, flavorful dessert topped with walnuts and toffee bits for crunch.
Ingredients
Scale
- 2/3 cup milk
- 1/3 cup vegetable oil
- 3 eggs
- 4 very ripe bananas, mashed
- 1 (13.25 oz) box yellow cake mix
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 12 oz cream cheese frosting
- 2 tbsp chopped walnuts
- 2 tbsp Skor toffee bits
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together milk, vegetable oil, eggs, and mashed bananas until smooth.
- Add the cake mix and stir until just combined. Pour batter into the prepared baking dish.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly.
- Using the handle of a wooden spoon, poke holes evenly across the cake.
- In a medium bowl, beat softened cream cheese until smooth. Mix in sweetened condensed milk until fully combined.
- Pour the cream cheese mixture evenly over the warm cake, letting it soak into the holes. Chill for 1 hour.
- Spread cream cheese frosting over the chilled cake.
- Sprinkle with chopped walnuts and Skor toffee bits before serving.
Notes
- Make sure bananas are very ripe for the best flavor and natural sweetness.
- Chill the cake well before frosting to ensure clean slices.
- You can substitute pecans for walnuts if preferred.
- This cake tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg