Easy Banana Nut Cake

Hello Everyone!

It's been a long time.  Unfortunately I have been dealing with even more ankle issues.  I had a couple of procedures that seem to be helping.  I actually think I'm on the upswing!  So that's good.

Yesterday was a rainy day.  One of those days when you just want to stay inside.  I like to cook on days like that so I made a big pot of chicken and dumplins.  While that was simmering away I noticed some ripe bananas in the fruit bowl.  I had a box of cake mix in the pantry.  I always have pecans in the freezer.  You see where I'm going with this.

EASY BANANA NUT CAKE

3 medium sized bananas (the riper the better)
3 eggs
1/2 cup water
1/2 cup chopped pecans
1 box yellow cake mix

Preheat oven to 350 degrees.  Spray a Bundt pan with non-stick cooking spray.  Spray every nook and cranny.

If you don't have a Bundt pan, no worries.  Use a 9x13 cake pan, but only spray the bottom of the pan, not the sides.  Also you will bake for a shorter amount of time.

Mix bananas, eggs and water well.

Add the cake mix.  Mix until well incorporated.

Stir in the chopped pecans.

Pour batter into the greased Bundt pan.

Bake for 39-43 minutes or until a toothpick inserted in the center comes out clean (If using a 9x13 pan bake 33-37 minutes).  Take it out of the oven and let it sit for about 10 minutes.  Then, flip it out of the pan onto a rack to cool completely.

You can leave it upside down for a clean, more professional look.

Or leave it right-side up for a rustic, homemade look.  Personally, that's what I like.

You could sprinkle powdered sugar on top when cooled or make a simple glaze by mixing powdered sugar and milk.  But I like it plain, as is. 


This cake is seriously easy.  It's sort of a cross between a cake and a quick bread.  Perfect with a cup of coffee or tea!  A good recipe to have on hand.  Enjoy!

Cherry Almond Cream Cake

My Mama and Daddy were coming to visit and I wanted to make a cake that would go well with a cup of coffee.  We always drink coffee when we visit.  It's a Cajun must.  If you don't offer to make a pot of coffee when company comes, you're considered down-right rude.  Anyway, I searched the pantry and fridge and came up with this recipe.  It turned out great and went perfectly with that cup of coffee.

CHERRY ALMOND CREAM CAKE

1 box white cake mix
3 eggs
1/3 cup melted butter (or margarine)
1 cup milk
1/2 tsp almond extract
1 can condensed milk
1 can cherry pie filling
1 can ready whipped cream (or cool whip)

Preheat oven to 350 degrees.  Grease the bottom only of a 9x13 baking dish.

Blend cake mix, eggs, melted butter, milk and almond extract on low speed for 30 seconds, then at medium speed for 2 minutes.

Give it a final stir with a wooden spoon or rubber spatula to make sure it is completely incorporated.

Pour the batter into the prepared baking dish.

Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.

While the cake is still warm, poke holes all over it with a chop stick (or a straw or a large fork).

After you have poked holes all over the cake, pour the condensed milk evenly over the cake.

Spread the condensed milk to evenly cover the cake.

Let it sit and absorb the condensed milk for at least 30 minutes.

Spread the cherry pie filling over the cake.

Cover and chill in the fridge for at least an hour.  You can make this a day ahead and let it chill overnight.

Once completely chilled, top with whipped cream (or cool whip).

Spread it to cover.

You can decorate the top with slivered almonds or more cherries or anything you like.  I just left it plain.

This was moist and sweet with a little tartness from the cherries.  Just plain yummy!

Store leftovers in the fridge.

You can customize this however you like.  Use apple pie filling instead of cherry and add cinnamon to the cake mix instead of almond extract.  Or use vanilla extract and strawberry pie filing.  Or lemon extract and blueberry pie filling.  I love a versatile recipe.  Enjoy it (with a cup of coffee, of course).

Bananas Foster Coffee Cake

Bananas Foster is a famous New Orleans dessert of flambeed bananas, brown sugar and rum served over ice cream.  It was invented in the 1950s at Brennan's restaurant.  The owner of the restaurant challenged his chef to create a new dessert using bananas because New Orleans was the major port of entry for the fruit from South America.  The recipe was featured in Holiday Magazine and became a sensation.  It's still served at Brennan's and many other New Orleans restaurants.

This coffee cake is a play on that dessert.  It has similar flavors and is downright delicious!

BANANAS FOSTER COFFEE CAKE

1 stick unsalted butter, softened
1 cup sugar
1 egg
1/2 cup of buttermilk (see note below)
1/2 tsp vanilla extract
1 cup all purpose flour
1/2 TBS baking powder
1/8 tsp salt

Filling:
2 ripe bananas, mashed
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 tsp rum extract
pinch of cinnamon

Glaze:
3/4 cup powdered sugar
1 tsp vanilla extract
1-2 TBS milk


NOTE:  If you don't have buttermilk you can make your own very easily.  Put 1/2 TBS of bottled lemon juice (or white vinegar) into a measuring cup and add whole milk up to the 1/2 cup mark.  Let sit 5 minutes.  This will work just like buttermilk in the recipe!

Preheat oven to 350 degrees.

In a large bowl combine softened butter and sugar well using an electric mixer or a whisk.  Be sure the sugar dissolves into the butter.  (Save the butter wrapper to grease your cake pan).

Add the egg and vanilla extract and mix well until fluffy.

In a separate bowl blend flour, baking powder and salt.  I stir it gently with a whisk until aerated and well combined.

Add half of the flour mixture to the butter/sugar mixture and blend on low speed.

Then add the buttermilk and blend on low speed.

Lastly, add the remaining flour mixture and blend just until combined.

Use the wrapper from the butter to grease a 9 inch cake pan.

Sprinkle in a little flour and shake it around to coat the pan entirely.  Discard any excess flour.

In a small bowl, mash the bananas with a fork.

Stir in the brown sugar, chopped pecans, rum extract and a pinch of cinnamon.

Spread half the batter into the prepared cake pan.

Spread the banana filling on top.

Then top with the remaining batter.  I dollop it all over then spread it out.  Try to get it to cover the filling completely, if possible.

Bake for 25 minutes or until light golden brown.

Let it cool before cutting.

You can see the caramelized banana filling in the middle.

This cake is so moist and delicious but if you want to take it over the top you can make a quick glaze to drizzle on.

Mix the powdered sugar, vanilla extract and enough milk to make it smooth and pourable.  

Drizzle over the cake before serving and it will look like it came from a New Orleans restaurant!

(If you don't have powdered sugar to make this glaze, you can melt some vanilla ice cream and drizzle it over the cake!)

My daughter went on and on about how awesome this cake was.  I ate it for breakfast today with a cup of coffee and wasn't even sorry.  Make this.  Trust me.