Friday, November 16, 2007

Dessert -Butter Pecan Banana Cake

Newspaper clipped recipes are sometimes wonderful additions to our recipe collections. This is another one clipped from my local paper years ago.

1 yellow butter cake mix
4 eggs
1 cup mashed ripe bananas(some have over-ripe bananas, frozen, they just peel them and put them in a freezer bag and it's convenient to pull them out of the freezer, thaw slightly and use them in cooking)
3/4 cup cooking oil
1/2 cup granulated sugar(some cut this to 1/4 cup)
1/4 cup milk
2 teaspoons vanilla
1 cup chopped pecans
Place all ingredients except nuts in large mixing bowl and beat for 2 minutes on medium speed. Stir in nuts and pour into tube, Bundt, or 9-inch-by-13-inch pan, either greased and floured or sprayed with pan spray. In tube or Bundt pan, bake at 325 degrees for 50 to 60 minutes or until tests done with toothpick. For 9-inch-by-13-inch pan, bake for about 45 to 50 minutes. Cool completely. Frost with either a cream cheese frosting(as some do) or the following:
1 container vanilla frosting
1/4 cup butter
1 cup chopped pecans
Mix and spread on cake.

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