Banana-Cinnamon Cake

Have ripe bananas? Turn them into a delicious cake kissed with a cream cheese glaze.

Banana-Cinnamon Cake

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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15 minutes

3 hours 20 minutes

16 servings

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Nutrition Info

  • 1 Serving
  • 290
  • 14g
    (Saturated Fat 5g, Trans Fat 1g)
  • 55mg
  • 290mg
  • 37g
    (Dietary Fiber 0g, Sugars 28g)
  • 3g
  • Percent Daily Value*
  • 8%
  • 0%
  • 6%
  • 6%
  • Exchanges
  • 2 1/2
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°. Stir 1 tablespoon Gold Medal all-purpose flour into dry cake mix. Use 1 cup water and 1/4 cup butter. Bake 43 to 48 minutes.

  • Success

    Firm, bright yellow, bananas can take a week or more to ripen enough for baking. You know they're ready when they have lots of dark brown spots and are soft to the touch.

  • Success

    Have too many perfectly ripe bananas? Toss them in the freezer, unpeeled. When you’re ready for them, just thaw, cut off the top of the peel, then squeeze the banana straight into your mixing bowl.

  • Special Touch

    Dust the top of this sweetly glazed cake with ground cinnamon.

Ingredients

  • 1  package Betty Crocker® SuperMoist® yellow cake mix
  • 1/2  cup water
  • 1  cup mashed very ripe bananas (2 medium)
  • 1/2  cup butter or margarine, softened
  • 2  teaspoons ground cinnamon
  • 3  eggs
  • 1/2  cup chopped walnuts
  • Cinnamon Glaze
  • 1/2  cup Betty Crocker® Rich & Creamy cream cheese ready-to-spread frosting
  • 2  to 3 teaspoons milk
  • 1/4  teaspoon ground cinnamon

Directions

  1. 1Heat oven to 350°. Grease 12-cup bundt cake pan with shortening; lightly flour (or spray with cooking spray; do not flour).
  2. 2Beat cake mix, water, bananas, butter, cinnamon and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour into pan.
  3. 3Bake 43 to 53 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. Stir all glaze ingredients in small bowl until thin enough to drizzle. Drizzle over cake.

Categories: Course, Desserts, Cakes, Angel, Pound, Bundt Cakes

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Granmom6
Granmom6 said:

OMG This is so good and moist. This went great for my bake sale. Thx

5/27/2010 3:56:36 PM

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