On Saturday evening, we had two families over for dinner. Amazing how adding only two families to our house means we are feeding a total of fifteen people! Luckily, everyone pitches in and brings a few items to supplement the menu. This week, Laura brought this delicious banana cake that I loved. All nine of the kiddos devoured it in record time. I knew this was a recipe that I’d be making in the future – both because it tastes great and because it seems like I’m always trying to find new ways to use up overripe bananas.
The cake is very moist and flavorful and the creamy topping makes it a great spring dessert. I’ll even admit to eating a piece for breakfast the last two mornings. It tastes great with coffee too.
Laura gave me permission to photograph her cake and share the recipe on the blog. Thanks, Laura!!
- 1 box yellow cake mix
- 4 ripe bananas, mashed
- 1 tsp baking soda
- 2 eggs
- 2 cups cold water
- 8 oz Cool Whip (lite is fine)
- 1 cup cold milk
- 1 small instant vanilla pudding
- Preheat oven to 350.
Mix together the cake mix, bananas, baking soda, eggs, and water. Spread into a 9×13 pan sprayed with non-stick spray. Bake for 35 minutes and cool completely. For the topping, whip together the Cool Whip, milk, and instant pudding. Spread on top of the cooled cake. Refrigerate. Laura said that this is the type of cake that becomes even better after it’s aged a few days and having just had another piece this morning, I will say that I agree!
I’m hoping my food photography starts to improve soon. My Mother’s Day gift was two books I’ve been eyeing on Amazon regarding Food Photography. Looks like I’m going to have to invest a bit for the proper lighting, etc. but hopefully I can figure out the trick to making the food look extra yummy – and the plates look less blue – in the near future!
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!