#924 - Sour Cream Banana Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 eggs
1 cup mashed, ripe bananas
1 cup sour cream
1/4 cup canola oil
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup softened butter
2 cups Domino's powdered sugar
1 tsp. vanilla
1 cup chopped walnuts

In a mixer add cake mix, eggs, and oil--beat. Add sour cream and mashed bananas--beat for 2 minutes. Spray a 9 x 13 cake pan with Pam. Pour batter into cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frosting: in a mixer add cream cheese and butter--beat. Add powdered sugar and walnuts--beat. If it seems too runny add more powdered sugar--if too stiff add a tsp. of milk at a time. Refrigerate frosting for ten minutes before frosting the cake.

#641 - Buttermilk Banana Cake

(by Aunt Grace [Herman] Knouse)

1 1/4 cups white sugar
2 eggs
1 stick Parkay margarine
1 cup buttermilk
2 ripe bananas (mashed)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups flour

Use a potato a masher to mash the bananas--set aside. In a mixer add white sugar and Parkay--beat until light and fluffy. Add eggs--beat. Add buttermilk--beat. Add baking soda, baking powder and salt--beat. Add mashed bananas--beat. Slowly add flour--beat. Pour batter into a 9 x 13 greased cake pan and bake at 375 degrees for 25-30 minutes. Test with a toothpick for doneness. Frost as desired (you can use our frosting recipe #2).

#596 - Easy Banana Nut Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 very ripe mashed bananas
1/2 cup chopped pecans

Use a potato masher to mash the bananas. In a mixer, prepare cake mix according to box directions. Add mashed bananas and chopped pecans to the batter--beat. Pour batter into a greased 9 x 13 cake pan. Bake according to box directions. Frost as desired.

#468 - Mayonnaise Banana Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 tsp. baking soda
1 tsp. vanilla
1/4 cup cold water
2/3 cup mayo
1 cup overripe mashed bananas (takes about 2 large bananas to get 1 cup)

In a mixer combine mayo, white sugar, and water. Add vanilla and bananas--beat. Add baking soda and slowly add flour--beat until smooth. Pour batter into 9 x 13 x 2 greased and floured cake pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Use our vanilla icing/frosting recipe #2 to frost the cake.

#11 - Banana Cake

( by Aunt Ada [Herman] Miller)

1 1/4 cups white sugar
1 stick Parkay margarine
2 eggs
4 TBSP 2% milk
1 cup of mashed bananas (bananas should be VERY ripe)
2 tsp. Calumet baking powder
1 tsp. Arm & Hammer baking soda
1 tsp. imitation vanilla
2 cups of sifted all-purpose flour (measure before sifting)

In mixer, use large mixing bowl. Beat margarine, sugar, and eggs. Add milk, baking powder, baking soda, vanilla. Add mashed bananas and flour. Beat until smooth (about 3 minutes).

Pour batter in a greased and floured long cake pan (13 x 9 x 2). Bake at 375 degrees for 30-35 minutes. Test with toothpick for doneness. If toothpick comes out clean, it's done. If not, bake a few more minutes and retest.

After cooling, add icing. Recipe for icing:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets.