Banana Pudding Cake

1 or 2 ripe bananas
1 box yellow moist cake mix (Duncan Hines)
1 pkg. banana cream or vanilla instant pudding mix
4 eggs
1 C. water
1/4 C. oil
1/2 C. chopped nuts (optional)

Mash bananas. Add remaining ingredients, beat for 2 minutes. Bake at 250° for 60-70 minutes, or until a pick comes out clean. Cool in pan 15 minutes, remove to rack to cool completely. Sprinkle with powdered sugar if desired.
Note: cake can be baked in a 9 x 13" pan- After 30 minutes check for doneness.
Note: Do not use a cake mix that already has pudding in the mix. This makes for a very heavy cake.

Tracy's Notes: This recipe is from an Illinois ICES newsletter, and notes that it came from Barbara Soyars and a March 1997 issue of Mailbox News. I have retyped it as it was printed in the newsletter.   

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