I had three very ripe bananas sitting on my counter that were calling me to use them in something...anything! I've been making lots of banana bread this last year so I decided it would be a banana cake this time. I wanted to put it together quickly so I turned to one of my cookbooks that starts with a cake mix. I love these recipes! They come together quickly and I've yet to be disappointed in one. I would have loved to use black walnuts in it as the recipe calls out, but my hubby is not fond of black walnuts - so I went with the English variety. My other change was that I did not make the frosting that was recommended. I was trying to get this together quickly and I had some frosting in my freezer that was leftover from a baking frenzy several months back. It was a brown sugar frosting. I thawed it out, warmed it up and spread it on the warm cake. It was delicious.
Banana Nut Cake
(from Quick Fixes with Mixes)
1 (18.25 oz) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup milk
3 tbsp sugar (I did not use)
1 cup mashed ripe bananas (about 2 ½ medium bananas)
1 cup chopped black walnuts (I used English walnuts)
Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs, oil, milk and sugar. Beat on low speed to blend, and then beat on medium for 2 minutes. Add bananas and beat for 1 more minute on medium. Stir in walnuts. Pour batter into greased and floured 9 X 13 baking pan. Bake for 30 to 35 minutes, or until cake tester comes out clean. Let cake cool until just warm to touch, and spoon Dark Caramel Glaze over.
Dark Caramel Glaze
1 cup packed dark brown sugar
1/3 cup half-and-half
¼ cup (1/2 stick) butter or margarine
1 tsp vanilla
In medium saucepan, melt brown sugar, half-and-half, and butter over medium heat and bring to a boil. Boil for 6 minutes, stirring constantly until mixture is thickened. Remove from heat; beat in vanilla. Spoon over warm cake as evenly as possible. To ensure adequate coverage, poke holes in top of cake with a toothpick or bamboo skewer before spooning glaze over.
The glaze will have the consistency of thick syrup.
1 (18.25 oz) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup milk
3 tbsp sugar (I did not use)
1 cup mashed ripe bananas (about 2 ½ medium bananas)
1 cup chopped black walnuts (I used English walnuts)
Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs, oil, milk and sugar. Beat on low speed to blend, and then beat on medium for 2 minutes. Add bananas and beat for 1 more minute on medium. Stir in walnuts. Pour batter into greased and floured 9 X 13 baking pan. Bake for 30 to 35 minutes, or until cake tester comes out clean. Let cake cool until just warm to touch, and spoon Dark Caramel Glaze over.
Dark Caramel Glaze
1 cup packed dark brown sugar
1/3 cup half-and-half
¼ cup (1/2 stick) butter or margarine
1 tsp vanilla
In medium saucepan, melt brown sugar, half-and-half, and butter over medium heat and bring to a boil. Boil for 6 minutes, stirring constantly until mixture is thickened. Remove from heat; beat in vanilla. Spoon over warm cake as evenly as possible. To ensure adequate coverage, poke holes in top of cake with a toothpick or bamboo skewer before spooning glaze over.
The glaze will have the consistency of thick syrup.
1 comment:
YU-um!! Love it!
Post a Comment