May 19, 2012

Shortcut Banana Bread or Cake

Simple Shortcut Recipes Cookbook
This is another delicious recipe that is part of my review of Gooseberry Patch's Simple Shortcut Recipes
I made this recipe with an open-mind.  A bread recipe made with a cake mix?  We will see.

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)
adapted from: Simple Shortcut Recipes
submitted by Jennifer Crisp
(Printable Recipe)

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.   

12 comments:

  1. sweet banana bread share..cake share.

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  2. Yum! 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 :-)

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  3. i 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...

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    1. - That would be a project - 365 recipes! - Jenn

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  4. Banana 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.

    Stopping over from Serendipity and Spice.

    Kathy

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  5. 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}!!

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  6. Great recipe! I usually feel like banana cake takes forever to make, but this doesn't seem so time consuming.

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  7. I 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.

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    1. Oh yum -thanks for the tips! It would be so good with a streusel throughout and on the top!! - Jenn

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  8. Liz tututo5@aol.comFebruary 28, 2013 at 4:34 PM

    I 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

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    Replies
    1. Caramel frosting? That sounds divine!

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