Prep Time 50m
Cook Time 35m
Ready Time 180m
Yield 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 (14 oz.) package Pillsbury™ Banana Flavored Quick Bread & Muffin Mix
  • 1 cup milk
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 1 (3.4 oz.) package instant vanilla pudding and pie filling mix
  • 1 cup milk
  • 1 cup frozen whipped topping, thawed
  • 2 bananas, sliced
  • 1/2 cup Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting
  • 1/4 cup chopped dry roasted peanuts
Preparation Directions
  • Step 1Heat oven to 375°F. Spray a 9-inch round cake pan with no-stick cooking spray.
  • Step 2Combine quick bread mix, milk, oil and eggs in large bowl; mix well. Pour into prepared pan.
  • Step 3Bake 33 to 36 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan and place on wire rack. Cool 30 minutes or until completely cooled.
  • Step 4Beat pudding mix and 1 cup milk in large bowl with wire whisk until pudding thickens. Fold in whipped topping and bananas. Cut cake horizontally with long serrated knife into 2 layers. Place bottom cake layer on serving plate. Top with filling and remaining cake layer.
  • Step 5Microwave frosting in small microwave-safe bowl on MEDIUM-HIGH 15 to 30 seconds, stirring until smooth but not runny. Pour warm frosting over top of cake, spreading frosting to edges and allowing some to run down sides. Sprinkle chopped peanuts on warm frosting. Refrigerate at least 30 minutes before serving. Store in refrigerator.
High Altitude (above 3500 ft.):
  • Step 1Add 1/4 cup flour to dry quick bread mix. Bake as directed above.
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