Recipe by Cindy
"This recipe makes 2 loaves - have one now and freeze one for later. It's very moist and tasty."
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1 (18.25 ounce) package
yellow cake mix
1 (3.5 ounce) package
instant banana pudding mix
The best banana flavor of any I've tried. Took some to work & got recipe requests. I baked in a bundt pan & put a lite glaze on it.
Using a cake mix and pudding mix makes this recipe WAY too sweet for me, although I really did like the flavor..Very banana-y!! If you are looking for something like banana bread, though, this may not be the one for you. If you are looking for a sweet, sweet cake, you will probably love it.
I was expecting more of a banana flavor. The batter was quite flavorful, and when this was baking it smelled excellent! However, the banana flavor just didn't come through as much as I thought it would. Next time I'm going to add banana extract, too. I liked that this was very easy to make and moist - it's definitely a cake and not a quick bread! I added vanilla and cinnamon to the batter, although I would leave out nuts next time. This is a pretty versatile recipe - add coconut or rum, increase banana flavor, add strawberies or chocolate chips. They would all probably produce interesting variations. For muffins pour 1/3 cup batter into lined muffin tins and bake 30 minutes (sea level) at 350F.
deliciously moist! this taste so good, but I made a few changes, I put 6 teaspoons of Ener-G egg replacer in w/ the 1 cup of water, and I used 1/4 cup applesauce in place of the oil. I am going to make this more often.
I was so surprised to find this recipe on the site. I've been making it since I was a teenager - always a family favorite. My teenagers love it. Great for snacking on, having with tea or coffee, bringing to brunches, it travels well in the car and always, always, always stays moist. 1 small banana is all you need and it turns out perfect every time. Glad to see someone post this valued family favorite!
This is a surprisingly good cake. I froze one of the loaves and had the other right away. After thawing the other loaf after a month, it was as moist as the original. An excellent recipe that I will use over and over. Thank you Cindy
loved it. Better than fresh baked banana bread.
I scoured this Web site for days looking for a banana cake recipe to test for my son's birthday coming up. He is banana CRAZY (and I'm not exaggerating!!). I used a Ducan Hines butter yellow cake mix and made it to package directions all except for instead of using water for the mix I used milk but half the amount, then added 3 mashed bananas, and the pudding mix. The cupcakes were so moist they FELL IN in the middle. They didn't even need icing, but I made homemade cream cheese icing anyway (8 oz cream cheese, 1 stick softened butter, 1 box powdered sugar, 1 tsp vanilla) and sprinkled them with chopped pecans. I sent the leftovers to daycare with Jacob and the kids devoured them! These will DEFINITELY be at his birthday party coming up.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Loaf Cake II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 161
** Calories from Fat: 66
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