Friday, September 25, 2015

Banana Pudding Cake

 Jenna had brought home a bunch of ripe bananas from work and I had to take treats to church that weekend.  This recipe was easy to put together and all but a few pieces were eaten.
Banana Pudding Cake

2 very, very ripe medium bananas, roughly mashed
1 box yellow or butter-yellow cake mix (Betty Crocker Super Moist turns out best)
1 (4-serving size) package Jello banana cream instant pudding powder
4 large eggs, lightly beaten
1 cup water
¼ cup olive oil
Optional Simple Icing: 1 TB warm milk + 1 cup powdered sugar

Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.

In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don't over-mix.

Pour into prepared bundt pan, lightly shaking to even out the batter.

Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don't over bake.

Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.

Optional: Garnish with powdered sugar, sliced bananas, whipped cream, or fresh fruit. If desired, whisk together Simple Icing ingredients and drizzle over cake.

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