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Quick Banana Bread or Banana Cake

Recipes

Ingredients

  • 1 Box banana cake mix

  • 1-1/3 cups water

  • 1/3 cup vegetable oil

  • 3 large eggs

  • 2 large or 3 medium ripe bananas, peeled and smashed

  • 1 cup chopped pecans

    Banana Cake Frosting | Courtesy: Hildreth Brandt Neidholdt

    • 1 stick butter or margarine

    • 1/2 teaspoon salt

    • 1 cup brown sugar

    • 2 tablespoon sweet milk

    • Enough powdered sugar to spread smoothly

Directions

  1. Preheat the oven to 350° F. (325° F. for glass or dark or coated pans)
  2. Grease and flour the pan of your choice (I like the quick baking sprays with both combined, but do it the old-fashioned way if I don’t have the spray on hand.)
  3. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened.
  4. Beat at medium speed for 2 minutes.
  5. Add the peeled, smashed bananas and the one cup of chopped pecans.
  6. Stir well pour batter into pans and bake immediately.
  7. Bake following the recommendations below or until done, when a toothpick in the center comes out clean.* Cool in pan on wire rack for 15 minutes. Can be frosted when slightly warm

    • Two 8-inch pans – 33 to 36 minutes

    • Two 9 inch pans – 28 to 31 minutes

    • 9 x 13 pan – 32 to 35 minutes

    • Bunt pan – 38 to 34 minutes

    • More than 24 cupcakes – 18 to 21 minutes

Adding bananas or pecans does not increase baking time. Sometimes I bake in mini-loaf pans and serve for breakfast or snack with butter or cream cheese.

Banana Cake Frosting

*If I make as a cake, I use the following frosting recipe for icing.

  • Melt the butter in a small to medium saucepan.

  • Stir in the next three ingredients.

  • Remove from heat.

  • Add enough powdered sugar to spread smoothly on slightly warm cake.

BONUS: If you need to bake a sheet cake for an event, double the cake recipe and additional ingredients, and bake the cake in an 11” x 15-1/2” inch pan. The extra batter can be used to make 20 to 22 cupcakes to freeze or save for your family.