Quick Banana Cake
There are three versions of this cake.
Ingredients
- 1 18.5 ounce box Kroger Yellow Butter Recipe Cake Mix
- 2 eggs
- 1/2 cup evaporated milk
- 2 ripe bananas mashed
- 1 stick butter or margarine softened
Frosting for Quick Banana Cake:
- 1/2 cup butter or margarine or 1 stick softened
- 1 ripe banana peeled and mashed
- 1 8 ounce cream cheese, softened
- 3 to 3 1/2 cups confectionery sugar
- 1 teaspoon vanilla flavoring
Cooked Chocolate Frosting with Nuts
- 3 1/2 cups powdered sugar
- 1 stick butter or margarine or 1/2 cup or 8 tablespoons
- 1/4 cup 100% cocoa
- 7 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup nuts Optional (I used walnut pieces)
Third Cake Option
- 1 18.5 once box Kroger White Cake Mix
- 2 eggs
- 1/2 cup evaporated milk
- 2 ripe bananas mashed
- 1 stick butter or magarine softened
- 1 cup coconut
- 1 tsp almond extract
Instructions
- Mix all ingredients in a large bowl with mixer. Spray a 9 x 13 inch cake pan. Bake in preheated 375 degree oven for 30 to 35 minutes until done in middle. Let cool before frosting.
- Frosting Instructions: Mix all ingredients in large bowl with mixer until of spreading consistency.. Spread on cooled cake. Can sprinkle nuts over cake if so desired.
- Chocolate Frosting Instructions: Bring milk, butter and cocoa to a boil on top of the stove. Remove from heat and stir in sugar, vanilla and nuts. Spread over cake.
- Third Cake Option: The third way is made in a bundt pan using a white cake mix instead of yellow and I added one cup of coconut to the cake ingredients and 1 teaspoon of almond extract. If you make the bundt pan version bake at same temperature, spray pan and bake for 40 to 45 minutes. I used the cream cheese frosting above but added 1 teaspoon clear almond extract and sprinkled some coconut on top of the cake.
Notes
Refrigerate this cake.