Description
This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9×13 pan or an angel food cake pan. It is a family favorite.
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant banana pudding mix
- 4 eggs
- 1 cup water
- ¼ cup vegetable oil
- ¾ cup mashed bananas
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 1 dash vanilla extract
- ½ cup chopped walnuts (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl
- stir together cake mix and pudding mix. Make a well in the center and pour in eggs
- water
- oil and mashed banana. Beat on low speed until blended. Scrape bowl
- and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in a preheated oven for 50 to 55 minutes
- or until cake tests done. Let cool in pan for 10 minutes
- then turn out onto a wire rack and cool completely.
- To make glaze: In a small bowl
- combine confectioners’ sugar
- milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled
- drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 12