BANANA POUND CAKE

 

  • Cooking Time: 45 - 50 minutes
  • Servings: 12 - 16
  • Preparation Time: 10 minutes

Ingredients

  • BANANA POUND CAKE
  • 1 box Duncan Hines French Vanilla Cake Mix
  • 4 - 6 overripe bananas
  • 4 extra large eggs
  • 1 T. Vanilla
  • 1/2 cup canola oil
  • 1/3 cup self-rising flour
  • 1 cup chopped pecans

Directions

  • Preheat over to 350 degrees. When you put the cake in the oven, reduce the temperature to 325 degrees.
  • Mix bananas, oil, eggs one at a time, till nice and liquid. I did not add any water or milk to this.
  • Whisk the flour into the cake mix and add to the wet mixture, and beat for two minutes. Fold in the chopped pecans.
  • Bake in a tube pan prepared with Baker’s Joy till cake tester comes out clean. It took 48 minutes in my oven, but they vary, you know, so keep your eyes on it.
  • Cool in pan on a rack, then turn out onto plate and frost with
  • CREME CHEESE AND BUTTER FROSTING
  • 4 ounces creme cheese, softened
  • 1/2 stick butter, softened
  • 1 T. Vanilla
  • About one and a half cups powdered sugar
  • If more liquid is needed,
  • you can use milk, juice or liqueur a few drops at a time.
  • I used Bailey’s Irish Creme, maybe a tablespoon.
  • Spread over top and sides of cake.
  • Store covered.

Notes

This is a riff on a "scratch" cake I used to make, but have not had time to unearth. I never said I had my recipes organized! I had bananas I didn't want to waste, and this was a good result.

Categories: Cake 

Author Credit: me!

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