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Banana Cake with Chocolate Frosting

Banana Cake with Chocolate Frosting
  • Prep 15 min
  • Total 55 min
  • Servings 12
You can finally get your kids to eat those now over-ripe bananas! Simply use them in our recipe for banana cake with chocolate frosting. Your kids will love the tasty result — it is chocolate, after all — and it won’t take you too much effort in the kitchen.
October 22, 2009

Ingredients

  • 1 pkg (510 g) Betty Crocker* SuperMoist French Vanilla, Golden or White Cake Mix
  • 1 3/4 cups (425 mL) mashed ripe bananas
  • 1/2 cup (125 mL) butter or margarine, softened
  • 1/4 cup (50 mL) buttermilk or sour milk
  • 3 eggs
  • 1/2 cup (125 mL) chopped pecans, if desired
  • 1 tub (450 g) Betty Crocker* Creamy Deluxe or Whipped Chocolate Frosting

Steps

  • 1
    Heat oven to 350°F (180°C). Lightly grease or spray bottom only of one 9x13-inch (23x33 cm) rectangular pan or two 8-inch (20 cm) round pans.
  • 2
    In large bowl, combine cake mix, mashed bananas, softened butter, buttermilk and eggs; beat according to package directions. Gently fold in chopped pecans, if desired.
  • 3
    Spoon batter into prepared pan(s), distributing evenly. Bake for 35 to 40 minutes in rectangular pan, 30 to 35 minutes if using round pans, or until a toothpick inserted in centre comes out clean.
  • 4
    Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely before frosting.

  • Tip: To make sour milk, add 1 tsp (5 mL) vinegar to 1/4 cup (50 mL) milk. Let stand 10 minutes.

No nutrition information available for this recipe
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