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Quick Chocolate Banana Bundt Cake


Quick Chocolate Banana Bundt Cake recipe












Trans-fat Free, High Fiber


2 each bananas
ripe, mashed
1 package cake mix, devils food
without pudding
1 package vanilla pie filling
4 large eggs
1 cup sour cream
¼ cup vegetable oil
½ cup walnuts
chopped, optional


Preheat oven to 350℉ (180℃).

In a large bowl, combine bananas, cake mix, pudding mix, eggs, sour cream, oil, and ¼ cup water.

Beat with electgric mixer on low speed until combined.

Increase speed to medium and beat 2 minutes. By hand, mix in nuts.

Turn batter into well-greased and floured 12-cup bundt or tube pan or mini bundt cake pans.

Bake 50 to 60 minutes or until a cake tester inserted in center comes out clean.

Let cool in pan 10 to 15 minutes before removing from pan to cool completely.

Drizzle with chocolate icing and dust with powdered sugar, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 97548% of calories from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 237mg 79%
Sodium 1256mg 52%
Total Carbohydrate 40g 40%
Dietary Fiber 7g 28%
Sugars g
Protein 37g
Vitamin A 13% Vitamin C 10%
Calcium 28% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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