Banana Cake
1 package plain yellow cake mix
½ C. light brown sugar, packed
1 t. cinnamon
2 ripe medium sized bananas, mashed (about 1 cup)
1 C. water
½ C. vegetable oil
3 large eggs
2 t. crème de banana liqueur, optional
Heat oven to 350º; lightly grease & flour a 9x13”
pan.
Combine all cake ingredients in a large mixer bowl,
blend on low speed for 1 minute. Stop mixer & scrape down sides of bowl.
Beat 2 minutes at medium speed, until well blended, scraping bowl occasionally.
Pour into prepared pan and bake on center rack of oven until top is lightly
browned & a pick inserted near the center comes out clean; about 40 minutes.
Cool on a rack for 15 minutes, remove cake from pan to rack to cool completely,
if desired. Frost with Banana Cream Cheese Frosting:
4 oz. cream cheese, at room temperature
4 T. (1 stick) butter*, at room temperature
1 ¾ C. powdered sugar
3-4 drops or ½ t. imitation banana flavoring
*= This is the way the recipe was printed in the newspaper. You & I know
that one stick of butter is 8 T., so I suppose we’ll need to try the recipe
both ways. If you do, please email me with the results- Thanks! Tracy (see note
below, too)
Blend cream cheese & butter in a large mixing bowl until smooth & combined. Add powdered sugar, a bit at a time, and blend on low until well incorporated. Add flavoring & beat at medium speed until fluffy, about 1 minute. Use right away to frost Banana Cake.
Tracy's note: I made the frosting (doubled the recipe), used 8 oz of cream cheese & 8 T. of butter, plus 1t. banana flavoring, and added one bag (2 lb.) of powdered sugar (gradually). It could have used a bit less sugar, but the humidity was off the charts the day I made it. Turned out great! This cake with the frosting tastes just like Sara Lee frozen banana cake.
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