French Banana Cake
Yield
10 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | package |
cake mix, white
|
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
bananas
very ripe, mashed |
|
| ⅔ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
|
|
| 15 | ml |
vinegar
|
|
| 5 | ml |
baking soda
|
|
| 1 | package |
cake mix, white
|
|
| 2 | large |
eggs
|
|
| 296 | ml |
bananas
very ripe, mashed |
|
| 158 | ml |
walnuts
chopped |
|
Directions
Don't be afraid to use almost black bananas (ripeness improves the flavor) and refrigerate cake for 24 hours before serving for peak taste experience.
Mix water, vinegar and soda.
Combine with cake mix and eggs. Stir until moistened.
Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed (300 strokes by hand).
Blend in nuts.
Pour into greased and floured 9x13" pan.
Bake at 350℉ (180℃) for 35 minutes (until toothpick comes out clean).
VARIATION: Two 9" layers - baking time 25 minutes Three 8" layers - baking time 30 minutes.
