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

1. Preheat over to 350 degrees. When you put the cake in the oven, reduce the temperature to 325 degrees.
3. Mix bananas, oil, eggs one at a time, till nice and liquid. I did not add any water or milk to this.
5. Whisk the flour into the cake mix and add to the wet mixture, and beat for two minutes. Fold in the chopped pecans.
7. 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.
9. Cool in pan on a rack, then turn out onto plate and frost with
11. CREME CHEESE AND BUTTER FROSTING
13. 4 ounces creme cheese, softened
14. 1/2 stick butter, softened
15. 1 T. Vanilla
16. About one and a half cups powdered sugar
18. If more liquid is needed,
19. you can use milk, juice or liqueur a few drops at a time.
20. I used Bailey’s Irish Creme, maybe a tablespoon.
22. Spread over top and sides of cake.
23. Store covered.

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.