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Banana Cake
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Description
The best solution for too many ripe bananas: banana cake. Think beyond banana bread!
Ingredients
- 1 box (18.25 Oz. Box) Duncan Hines White Cake Mix
- ¾ cups Water
- ¼ cups Oil
- 3 whole Eggs
- ¾ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 4 whole Very Ripe Mashed Bananas
- 1 pint Whip Cream
- Powdered Sugar, To Taste
- 1 box (4.6 Oz. Box) Banana Cream Pudding, Cooked
- 3 whole Bananas, Sliced, For Filling
- ¼ cups Chopped, Toasted Pecans
Preparation
Mix together cake mix, water, oil, eggs, baking soda and baking powder. Mix for 2 minutes at medium speed. Add bananas and blend well.
Bake in 2 or 3 greased and floured round cake pans, following baking recommendations on box until a toothpick comes out clean. Cool on racks. Cake can be made the day ahead.
Whip the whipping cream, sweeten very lightly with powdered sugar.
For the filling, make one large box of cooked banana cream pudding mix according to directions on box. Let cool.
Split the layers, putting pudding and remaining 3 bananas (sliced) into 2 layers, and the whipped cream in the others. Frost the whole cake with whipped cream and sprinkle chopped nuts on top.
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One Comment
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abremner on 6.22.2010
Just made this cake and it is my new absolute favorite. It was so delicious. I’m already getting requests for more and also for the recipe. I did make a few minor changes. Instead of frosting the outside with whipped cream I used vanilla frosting with a little banana flavor added to it. It think what made it really good was keeping it in the fridge. DELICIOUS!