Tuesday, August 2, 2011

Quick and Easy Banana Cake

I generally stay away from packaged mixes, but there are certain times that it just makes life so much easier.  This is a nice recipe to have on hand for those times.  
This banana cake is so moist, full of banana flavor, and lightly spiced that it tastes great without a frosting.
I've made it before in muffin tins and served them for a brunch, where they were very well received.
However, if you want to jazz it up a little, you can't go wrong with a basic cream cheese frosting.  
That makes just about any cake better!  

Recipe: (adapted from Allrecipes)

1 white or yellow cake mix
Oil, eggs and water called for on box
2-3 very ripe bananas, mashed
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg

Preheat oven to 350°.
Prepare cake mix according to package directions with oil, eggs, and water.  Mix mashed bananas and baking soda together, then add to cake mix.  Stir in cinnamon and nutmeg.
Pour into a greased and floured 13x9" cake pan or muffin tins lined with paper liners or greased.  
Bake cake for 30-35 minutes, or until a toothpick comes out clean.  Bake cupcakes as directed on box.  
Cool completely and frost if desired. 

Frosting (optional)
1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 t. vanilla
chopped nuts (optional)

With an electric mixer, beat together cream cheese and butter until light and fluffy.  Slowly add powdered sugar and continue to whip together.  Add vanilla and stir well.  Spread on top of cake or cupcakes and sprinkle with cinnamon and nuts if desired.  

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