This is another delicious recipe that is part of my review of Gooseberry Patch's Simple Shortcut Recipes
Yep, definitely tasted like a cake and NOT a bread, but it was a delicious cake!
It is extremely light and fluffy, that it is almost impossible to hold a piece and eat it, like you normally would with bread. I thought it tasted great plain, but I think it would be good with a dollop of whipped cream or maybe even a thin layer of cinnamon cream cheese frosting.
I made this recipe last Tuesday, told my friend about it on Wednesday, she made it that night and raved about it the next morning saying her husband said it was a 10 and her mom LOVED it too and she has already made it twice (she used a sugar-free yellow cake mix, 1 1/2 cups of mashed banana, less buttermilk and added some nutmeg)! Three other people requested the recipe. It is making the rounds.
Shortcut Banana Bread (or Cake)
18 1/2 oz. pkg. yellow cake mix
1/2 c. brown sugar, packed
1 c. banana, mashed
3/4 c. buttermilk
1/2 c. oil
3 eggs, beaten
1 tsp. cinnamon
Combine dry cake mix and remaining ingredients in a large bowl. Using an electric mixer, beat on low speed for one minute. Increase to medium; beat an additional 2 minutes. Divide between 2 greased and floured 9''x5'' loaf pans. Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in center comes out clean. Makes 2 smaller loaves.
Jenn's Notes: Since this cake is so soft, I don't know how well it would turn out of a pan (like a bundt or round pan). I sprayed my bread pan with cooking spray and forgot to flour it and it was pretty hard to get out of the pan in one piece.
yum love banana bread
ReplyDeletesweet banana bread share..cake share.
ReplyDeleteYum! Would be amazing for breakfast! I'd love you to link this up at Breakfast Ideas Mondays - http://www.yummyinspirations.net/2012/05/pomegranate-breakfast-in-jar-breakfast.html :-)
ReplyDeletei just scrolled through to see if you had a different banana bread recipe and found myself pausing at nearly each entry. like the movie julie and julia i'd love to make a recipe a day for a year. oh yum...
ReplyDelete- That would be a project - 365 recipes! - Jenn
DeleteBanana Bread Cake...yum and double yum. Can I just say that anything with yellow cake mix has to be good? :) I'd love for you to link this up to Titus 2 Tuesday tomorrow on Cornerstone Confessions.
ReplyDeleteStopping over from Serendipity and Spice.
Kathy
I love banana bread AND shortcuts ... I'll have to give it a try! Thanks for sharing this at the {what's shakin' link party}!!
ReplyDeleteGreat recipe! I usually feel like banana cake takes forever to make, but this doesn't seem so time consuming.
ReplyDeleteI made this today with some bananas that needed to be used. Since most cake mixes are 16.5 oz. now I lowered the oil to 1/3 cup and used a couple of tablespoons less on the buttermilk. Other than that I kept the recipe the same except for baking in two 4" x 8" pans since there was less batter than original recipe. The smaller pans were perfect size. I sprayed them well and used parchment paper on the bottom for easy release from pan. I let them cool for 10 minutes and ran a knife around the edges and they came right out. The banana flavor was good, I think final product would be even better made into a coffee cake with some kind of streusal in the middle or on top.
ReplyDeleteOh yum -thanks for the tips! It would be so good with a streusel throughout and on the top!! - Jenn
DeleteI have used this recipe for 3 years and everyone loves it, it never lasts more than a day. It is also great in a 13 x 9 with caramel frosting. I made it in a bundt, it is okay, but a little tricky getting it out of the pan and cutting it. :) Liz
ReplyDeleteCaramel frosting? That sounds divine!
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