Banana Cake

Ok, this is for you Ty. Or should I say Laura, since you will most likely be the one to actually prepare the cake...while Ty will most likely be the one to *eat* the cake.

We made this cake when Ty came to play work here last week. Although it was only two days, we had a blast with him here and it was yet another reminder of how far away they are. Boo hiss! :( Anyway, he LOVED the cake so I thought I'd share. It is one of those cakes that starts with a box mix so it is sooo easy and sooo good! Seriously the way everyone carried on about it, you would have thought I had slaved in the kitchen all day! Not the case at all. So here goes!



Banana Cake

1 package (18 1/4 ounces) plain yellow cake mix
1/2 cup packed light brown sugar
1 teaspoon cinnamon
2 ripe medium-size bananas, mashed (about 1 cup)
1/2 cup vegetable oil
3 large eggs

Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan (or 2 - 9 inch cake pans) with shortening, and dust with flour. Shake out excess flour. (I used Pam cooking spray)

Place cake mix, brown sugar and cinnamon in a large mixing bowl. Add mashed bananas, 1 cup water, oil, eggs and, if desired, liqueur. Blend with an electric mixer on low speed 1 minute. Stop mixer and scrape down side of bowl with rubber spatula. Beat 2 minutes at medium speed until well blended, scraping side again if needed. Pour into prepared pan(s), and place on center rack of oven.

Bake until top is lightly browned and a toothpick inserted in center comes out clean, about 40 minutes (for the 2 cake pans, I'd start checking them at about 20 minutes and increase the time from there. I think I cooked for 30 minutes and they were a tad bit overdone for my taste). Remove from oven, and cool on a wire rack.


Banana Cream Cheese Frosting

8 ounces cream cheese, at room temperature
4 tablespoons ( 1/2 stick) butter, at room temperature
2ish cups confectioners' sugar
1/2 t. banana extract
1/2 t. vanilla extract (if you can't find banana, you can just use 1 full teaspoon of vanilla)

Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined. Add confectioners' sugar a bit at a time, and blend on low speed until well incorporated, 1 minute. Add flavoring, and blend at medium speed until fluffy, 1 minute more.

Use at once to frost top of cake.

*I also topped the cake with chopped walnuts, but that was only for looks. I kept it in the fridge also, only because I am only on a cold cake kick right now. Cold cake with cold milk = heaven.

(the cake was gone before I got a picture of it; it only lasted 2 days! So I swiped one from google. It looks amazingly similar!)