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!

Vanilla Wafer Cake

The weather has finally started to cool off a bit.  It's been lovely.  I've tried my best to enjoy it, but I've been busy.  I was working on a t-shirt quilt made from vintage LSU tees.  I'm raffling it off to raise money for families affected by the Louisiana flooding.  So many people I know are struggling.  Family, friends from college, friends from high school, etc.  This flood did not discriminate.  It hurt anyone and everyone it could.  I felt guilty, at first, that my house didn't flood, too.  But, like my Mama said, "If you flooded then where would we stay?"  They are living with us until they can rebuild.  I wondered what I could do to help others, like my brother, who lost everything?  I can't do much, but I can sew.  So, I sewed a quilt and am hoping to raise some money for those folks who need it right now.  Wish me luck!

Now, let's talk about food.

This cake recipe is unique in that it doesn't use flour.  Instead, it uses vanilla wafer crumbs.  This gives it such a wonderful flavor.  I really love this cake!  It disappeared so fast, I can't wait to make it again (and again).  Here's how I did it:

VANILLA WAFER CAKE

Half of a 12 oz pkg vanilla wafers

1 stick butter, softened

3/4 cup pecans, finely chopped

3 eggs

1 cup sugar

1/2 TBS vanilla extract

1 1/4 cups shredded coconut

1/4 cup milk

Glaze:

2 TBS butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract

1 TBS milk

Preheat oven to 300 degrees.

Cream the butter and sugar until fluffy (that just means beat it like crazy using a whisk or a mixer).  

Beat in the eggs, one at a time.

Add milk and mix well.

Using a food processor, crush the vanilla wafers into fine crumbs.  If you don't have a processor, put them in a large zip top bag, close it up and gently pound them with a rolling pin or a small pot, or a water bottle, etc, until crushed into crumbs.

Do the same with the pecans.

Add the wafer crumbs, pecans, coconut and vanilla extract to the butter mixture.

Butter an 8x8 baking dish.  TIP:  I save the wrapper from the stick of butter that I softened for the cake.  It usually has enough butter left on the wrapper to grease the pan.

Lightly flour the buttered pan (just sprinkle in a little flour then gently move the pan around until it is completely coated in flour, bottom and sides).

Spread batter into the prepared baking dish.

Bake at 300 degrees for 45 minutes.

Let the cake cool completely.

Meanwhile, make the glaze.  Blend all the glaze ingredients together well with a whisk (or a fork).  It should be thick enough to coat the cake but thin enough to pour.  It should flow off the spoon easily.  If it comes out too thick, just add a drop more of milk (not too much!) and whisk until you get the right consistency.  If you accidentally make it too thin, just add a little bit more of the powdered sugar and whisk.

Once the cake has cooled, spread the glaze on top.

Let it sit and set up before cutting into squares.

This cake is moist and delicious!  It almost tastes like a carrot cake (without all those pesky vitamins from the carrots lol).  Seriously, it's a really good cake.  Very unique.  You can double the recipe and make it in a 9x13 baking dish.  It would be great for a potluck.  Give this one a try and let me know how you like it.

Pecan Praline Pie

Pecan Pralines are like little drops of heaven right here on earth.  These delicious, creamy, sweet confections are what dreams are made of, for me at least.  As a kid, these were my favorite candy (still are, as a matter of fact).  Most kids couldn't wait to get a Snickers or a bag of M&Ms in their Trick or Treat bag, I was hoping my neighbor made Pralines.  Because, candy-making in Louisiana is tricky business (no pun intended).  Halloween is almost the only time of year that the humidity level is low enough to successfully make these beauties.  I am no candy maker.  I've tried, many times, but it's just not my strong suit.  However, this pie recipe, is so easy to make and tastes just like a Pecan Praline!  I'm not sure if finding this pie recipe is the best thing ever or the worst (because I could eat the whole thing by myself).

PECAN PRALINE PIE

1 (9 inch) pie shell
5 1/2 TBS unsalted butter
1/2 cup packed brown sugar (pack it down in the measuring cup)
1/3 cup finely chopped pecans (plus more for garnish)
1 (5 oz) box instant vanilla pudding mix
1 3/4 cups cold milk
1 (8oz) carton Cool Whip, thawed (or whip your own heavy cream but this was quicker)


Preheat your oven to 350 degrees.

Bake empty pie shell for 5 minutes.  I like to put it on a baking sheet to make it easier to handle.

Before:

After:

Meanwhile, melt butter and sugar in a small saucepan.  Add chopped pecans.

After baking the pie shell for 5 minutes, pour the melted butter mixture into it and bake it for 5 minutes more.

Then, let it cool.

While the pie is cooling, whisk together the vanilla pudding mix and cold milk for 5 minutes or until thickened.

Once it is thickened, remove 1 cup of the pudding to another bowl.  Add HALF of the Cool Whip to the 1 cup of pudding and gently fold it together.

Now you should have the original pudding mixture and a lightened, fluffier version.

When the pie is completely cooled, pour the original pudding mixture into the pie shell and spread to cover.

Next, pour the Cool Whip/pudding mixture over the top and spread to cover.

Chill the pie thoroughly in the fridge (at least 1 hour) before slicing.

Slice and garnish with extra Cool Whip and chopped pecans, if desired (I desire!).

There is a layer of "candy" baked onto the bottom of the pie (see it in the photo above).  It, along with the creaminess of the pudding layers combine to give you the flavor of a praline!  It is out of this world good!  My Mama and Daddy absolutely loved it!  I served it to them with a cup of Dark Roast Community Coffee (A Louisiana favorite).  That is pretty much Louisiana in a nut shell (again, no pun intended) good times with family, good food and a good cup of coffee!