(I giggled when I realized last night that I've had this post in my drafts for some time now! I scheduled it last week, only then to realize that today is the birthday of Pam's (the one who shared this recipe with me) mom, who is also a dear friend, so....
HAPPY BIRTHDAY BETTY!!)
This is a wonderfully moist cake and I love that you use a yellow cake mix to simplify the ease of making it.
A dear Tennessee friend, Pam, sent me the recipe with raves. Her hubby and sons have proclaimed this is the 'Best Banana Cake' EVER!
(Hubby and I were able to meet up with Pam and her hubby when they were in our area for a reunion last weekend, so it's only appropriate I share this now!)
I had to try the recipe the same day she sent it to me...
I always keep bananas, in the peel, in my freezer, so I pulled some out to thaw while I did other things, and then whipped this up in no time at all.
It only takes a few ingredients...
Yep! It has yogurt in it, so it's very moist and tasty....and healthier!
BEST BANANA CAKE
3 or 4 eggs*
( I used 3 - use 2 egg whites for 1 of the eggs)
1 c. vanilla yogurt
(could use banana or pineapple?)
1/4 c. water
1/3 c. oil (or applesauce)
5 - 6 very ripe bananas
1 (18 ozs.) yellow cake mix
1/2 c. chopped pecans (or more to taste)
* 3 eggs make this cake fluffy; 4 eggs will make it denser (like egg bread).
Preheat oven to 350. Grease a 9" X 13" baking dish.
In large bowl, combine eggs, yogurt, water, oil and bananas. Blend well then add cake mix and beat until almost smooth. Pour into prepared pan and bake about 38 - 40 minutes. Test with toothpick for doneness.
I made a cream cheese 'glaze' and sprinkled the nuts over the top. They are best if they are toasted first.
CREAM CHEESE GLAZE
4 ozs. cream cheese, softened
1/4 c. butter, softened
1 tsp. vanilla
1 - 1-1/2 c. powdered sugar
In medium bowl, blend cream cheese and butter until smooth. Stir in vanilla. Add powdered sugar until you achieve desired consistency. I wanted a light glaze, so mine was a little runny, but it did set up.
Pam also notes...
(The darker the bananas, the richer the flavor. To achieve this faster, peel each banana, place in a ziploc bag, squeeze until a mush, and place in the freezer.)