SPICE CAKE MIX WITH BANANAS RECIPES
BANANA SPICE CAKE MIX RECIPE | WHAT'S COOKIN' ITALIAN ...
This is a doctored cake mix using instant pudding, spice cake mix and bananas. The cake can be made with to without the alcohol glaze with is made with butter and rum.
Provided by Claudia Lamascolo
Total Time 65 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Number Of Ingredients 11
Steps:
- Cake Directions:
- Place in a large mixing bowl and beat around 4 minutes with an electric beater.
- Pour into 13x9 greased pan or bundt pan.
- Bake in a preheated oven at a 350-degree oven
- Use the toothpick method in the center middle, when it comes out clean it done baking. This usually takes around 50 to 55 minutes.
- Cool completely unless making the rum glazed cake then proceed with optional rum glaze.
- Garnish: Top with real whipped cream and cinnamon sugar or just powdered sugar.
- Store leftover cake in the refrigerator.
- Glaze Directions:
- Boil all ingredients for this optional glaze together for 5 minutes.
- After the cake is cooked, poke holes evenly all over the cooked cake while warm and pour this mixture over the cake.
- Note: The longer this cake stays in the refrigerator the stronger it gets in alcohol taste.
EASY CAKE-MIX BANANA BREAD RECIPE - BETTYCROCKER.COM
Mix up the batter for this classic bread in just fifteen minutes. Eight easy variations allow you to customize the add-ins for a more personal touch.
Provided by Betty Crocker Kitchens
Total Time 3 hours 25 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
- Select your favorite banana bread recipe variation from those below.
- In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
- Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.
Nutrition Facts : Calories 210 , CarbohydrateContent 38 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 320 mg, SugarContent 21 g, TransFatContent 0 g
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- In a bowl, beat the egg yolk, oil and bananas. Combine the cake flour, 1 cup sugar, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, salt, cloves, ginger and allspice. In another bowl, combine the milk, orange juice concentrate, yogurt, orange zest and vanilla. Gradually add dry ingredients to banana mixture alternately with milk mixture., In another bowl, eat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold in batter. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Combine the glaze ingredients; drizzle over cooled cake.
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