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S&G's Easy (But So Yummy) Banana Cake

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1957 posts
Joined: Jun 16, 2006


Posted to Thread #7155 at 11:47 pm on Jul 5, 2007

This has been my boys' favorite cake since they were very little!

1 1/3 cups smashed banana (about 3 very ripe)
1 Butter Recipe Yellow Cake Mix (I prefer Duncan Hines)
1 tsp baking powder (more or less depending on the amount of banana used)
3 eggs
1/2 cup water
1/3 cup oil
oil, butter or shortening for the pan
ground almonds, toasted wheat germ or flour

1. Set oven to 350 degrees for metal OR 325 for glass. Grease a 9x13 inch pan and "flour" with finely ground almonds OR toasted wheat germ OR flour (if you don't have the other choices).
2. Mash 3 ripe bananas - should be 1 1/3 cups. If significantly more, plan to use a bit more than 1 tsp of baking powder. If significantly less, plan to use a bit less baking powder and some vanilla extract.
3. Open cake mix into a large mixing bowl. Beat with a mixer on low power to break up the dry clumps. Sprinkle the baking powder and beat lightly to mix.
4. Add mashed bananas, oil, water and eggs and mix on low to moisten dry ingredients. Turn mixer to medium power and mix for 4 minutes, stirring frequently. Scrape into pan and bake immediately for 28-35 minutes until a toothpick in the center comes out clean.

NOTE: This is a very dense cake and will "fall" a bit from when it is taken out of the oven - don't worry. It tastes better the next day and even better on the 3rd day! You can make 2 8" layers and/or frost with buttercream or cream cheese frosting but we always eat it unfrosted. Great for breakfast, tea time, lunch, dinner and a late evening snack! Colleen

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