Jun 30, 2008

French Banana Cake

This has got to be the best banana cake I have ever tasted. It is perfect for a summer treat, because it is served chilled. If you do not like frosting, try it covered in fresh whipping cream and sliced bananas. Either way you can't go wrong! Enjoy!

2/3 cup water
1 Tbsp. vinegar
1 tsp. baking soda
1 package white cake mix
2 eggs
1 1/4 cups very ripe bananas, mashed
2/3 cup walnuts, optional

Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 min. at medium speed. If you choose to, add your walnuts at this time. Pour into greased and floured 9x13 pan. Bake at 350 degrees for 35 min. (or until toothpick comes out clean) Frost, when cooled, with creamy butter frosting

Creamy Butter Frosting

4 c. powdered sugar
4 Tbsp soft butter (real butter tastes best, or margarine)
cream or milk
1 tsp. vanilla

Mix powdered sugar and butter, adding enough cream or milk to make it right consistency of icing. Add vanilla. Frost banana cake and store in fridge.

* This cake is even better served the next day!
*Cute idea: Right before you serve this cake, slice up a couple of fresh banana's and sprinkle on top

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