Easy Banana Bundt Cake

Want a quick, easy and deliciously moist Banana Bundt Cake? This recipe should fit the bill. The preparation time is less than 30 minutes and you can be doing other things while it bakes to perfection.

Ingredients
1 box banana bread mix
1 4-serving box of instant banana pudding mix
4 eggs
1 cup banana flavored yogurt
1/2 cup vegetable oil
1/2 cup water
1/2 teaspoon vanilla extract

\"Cake Recipes\"

Instructions

Easy Banana Bundt Cake

1. Position rack in the center of the oven and preheat to 350 degrees.
2. Grease and lightly dust the Bundt pan with flour.
3. In a large bowl, combine ingredients in the following order: bread mix, pudding mix, eggs, yogurt, oil, water and vanilla.
4. Using an electric mixer, beat ingredients together for two minutes at medium speed.
5. Pour the batter into the prepared pan.
6. Bake in preheated oven for 70 minutes or until it springs back after being touched lightly in the center.

This cake tastes great served warm, especially will a scoop of vanilla bean ice cream!
SIDE NOTES:

• If you can't find banana yogurt, you can substitute plain yogurt or sour cream. But so you don't loose the banana flavor boost from the banana yogurt, substitute banana flavoring for the vanilla extract.
• For a sweeter, more dessert-like cake, substitute banana cake mix for the banana bread mix.
• If you want to make this even more banana-y, you can added one mashed ripe banana. However, you'll need to bake it a little longer due to the increase moisture.

Easy Banana Bundt Cake

Looking for a few more Bundt cake recipes [http://www.bonkersforbundtcakes.com] to try? Don't have a lot of time, but want a tasty Bundt cake? Bonkers for Bundt Cakes just may be the cookbook for you. Filled with "made from cake mix" recipes, as well as a couple from scratch, this simple cookbook is sure to please. Learn more and grab your copy at [http://www.bonkersforbundtcakes.com].

How Can a Diabetic Enjoy Banana Cake? With These Recipes For Chocolate Banana Cake & Yummy B Cake

Here are a couple of recipes for diabetics to enjoy banana cakes. Choose from Chocolate Banana Cake and/or Yummy Banana Cake. Note: The first recipe does contain a small amount of sugar. Keep this in mind when incorporating this cake into your diet. This should be a good cake recipe for most diabetics. As always, eat sweets after a meal that has contained protein. And eat only a small piece. Over indulging will almost always cause a spike in blood sugar!

CHOCOLATE BANANA CAKE

\"Cake Recipes\"

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp ground cinnamon
2 tbsp butter
1 egg beaten or 1/4 cup egg substitute
1/2 cup brown sugar
1/2 cup Equal-Sugar Lite*
1/2 tsp salt
1/4 cup & 3/4 cup unsweetened cocoa powder
1/2 cup mashed banana
1 tsp vanilla extract
1/4 cup water
1 1/4 cup boiling water

How Can a Diabetic Enjoy Banana Cake? With These Recipes For Chocolate Banana Cake & Yummy B Cake

Preheat oven to 350 degrees. In a large mixing bowl combine flour, Equal, baking powder, salt, cinnamon and the 3/4 cup cocoa powder.

In a 1-quart saucepan melt butter over medium heat. Remove from heat and stir in banana, egg, vanilla, and 1/4 cup water, stirring until blended. Stir in flour mixture just until blended. This mixture will be thick. Spoon into an ungreased glass 8" x 8" baking pan, spreading evenly.

In same bowl, with a wire whisk, beat brown sugar, 1/4 cup cocoa and boiling water until blended. Pour over chocolate batter. DO NOT STIR!

Bake 35 minutes; should have some fudgy sauce on the top. Serve warm.

Makes 8 servings.
*Splenda Baking Blend may be substituted.

YUMMY BANANA CAKE

2 1/2 cups cake flour
1 tsp baking soda
1/2 tsp baking powder
3/4 cup butter
1 1/2 cups Equal Sugar-Lite*
2 eggs
1/4 cup buttermilk
1 1/4 cups finely mashed ripe bananas
1 tsp vanilla extract

Preheat oven to 375 degrees. In a large mixing bowl, stir baking soda and baking powder into flour. Set aside. Cream butter and Equal together until smooth. Add to the flour mixture. Mix in eggs, buttermilk, bananas and vanilla. Mix together until well blended. Pour into a 9x13-inch baking pan that has been sprayed with a non-stick vegetable oil spray. Bake 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Topping: Place 2 tablespoons of cornstarch and 3/4 cup Splenda Granular in blender. Blend until a very fine powder. Using like you would powdered sugar, sprinkle over top of cake Store any leftover in an airtight jar.

*May substitute Splenda Baking Blend.

Enjoy!

How Can a Diabetic Enjoy Banana Cake? With These Recipes For Chocolate Banana Cake & Yummy B Cake

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com For other dessert recipes visit http://ladybugssweettreats.blogspot.com

Simple Banana Cake Recipe

Here is a simple banana cake recipe using a cake mix that is easy and delicious. It can be baked either in a 9×13-inch pan or in a bundt pan (my preference).

My husband is having a slice with ice cream and just declared it "one of the best" banana cakes ever; hearty praise from a true cake lover!

\"Cake Recipes\"

The purist in me wishes cakes made from scratch with whole wheat flour and other more wholesome ingredients were met with such excitement, but sadly they're not. The savvy realist within me admits that cake mix recipes often turn out better than from scratch cakes. They are more consistent, with better texture, especially when you know how to "doctor them up." And in the final analysis, life is too short to eat anything less than delicious cake.

Simple Banana Cake Recipe

Have I mentioned that I am a huge fan of Anne Byrn, The Cake Mix Doctor? Everything I've ever made from her cookbooks has turned out great, but I've been reluctant to admit it, until I learned that Jamie Lee Curtis recently declared The Cake Mix Doctor her favorite cookbook on the Rachel Ray Show!

This recipe is from The Cake Mix Doctor Returns. I made a few changes to the original recipe. I omitted the additional 1/4 cup of sugar, replaced the 1/2 cup sour cream with plain yogurt, and skipped the 3/4 cup finely chopped pecans to keep it friendly for those who have nut allergies. I also added 2 tablespoons of flour which is a trick my mother learned from her Home Ec teacher decades ago to help cake mix cakes be less crumbly.

Simple Banana Cake Recipe

Serves 16 to 20 or 12 to 16 as a bundt cake

Vegetable oil spray for coating the pan

Flour for dusting the pan

1 cup mashed bananas (from 2 or 3 very ripe bananas)

1 package (18.25 ounces) plain yellow cake mix

2 tablespoons flour

1/4 cup sugar (optional)

3/4 cup vegetable oil

1/2 cup sour cream or plain yogurt

4 large eggs

2 teaspoons pure vanilla

1 cup (6 ounces) miniature chocolate chips

3/4 cup finely chopped pecans (optional)

2 teaspoon confectioners' sugar, for dusting on top

Position an a rack in the center of the oven and preheat oven to 350 degrees F. Lightly mist a 13×9 inch metal cake pan (or bunt pan) with vegetable oil spray. Dust with flour, shake out the excess flour and set the pan aside.

In a large mixing bowl, place the mashed bananas, cake mix,flour, sugar (if using), oil, sour cream, eggs and vanilla. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Beat on medium speed until the mixture lightens and is smooth, about 1 1/2 minutes longer. Scrape down the sides of the bowl again, if necessary. Stir in the chocolate chips.( If you are intending to bake the cake in a bundt pan, stir in the pecans too, if you are using them.)

Pour the batter into the prepared cake pan. Smooth out the top with a rubber spatula. If you are baking the cake in a 9×13-inch pan, scatter the pecans (if using) evenly over the top and place the pan in the oven.

Bake the cake until is deeply golden brown on top and the top springs back when lightly pressed with your finger, 43 to 48 minutes (50 to 55 minutes for a bundt cake). Remove the cake from the oven and immediately sift the confectioners sugar over the top so that it melts to form a glaze. Let the cake cook for 20 minutes, then slice and serve while still a little warm. (If you are using a bundt pan, allow it to cool for about 10 minutes, then turn it out of the pan and sprinkle with the sugar.)

Storage: Store this cake, covered, at room temperature for up to three days or for up to one week in the refrigerator.

Simple Banana Cake Recipe

Martha McKinnon is a health coach and yoga instructor who believes that eating great & losing weight can be simple & delicious when you focus on nourishing the whole you - body, mind, & soul. Her website is http://www.simple-nourished-living.com. Stop by for a free copy of her E-cookbooklet full delicious granola bar recipes.

Banana Cake Recipe

Every family needs a great banana cake recipe, a delicious homemade cake that can be rustled up in no time at all, filling the house with that lovely banana aroma as it bakes.

This banana cake recipe is very simple, and is a great way to make use of those odd bananas that tend to languish in the fruit bowl. Once the skins go brown and spotty, they're just perfect for a recipe like this. Ripe bananas have much more flavor, and their soft texture means they blend into the cake mixture easily.

\"cake Recipe\"

If you have a lot of ripe bananas you could make two banana cakes and freeze one. Another alternative is to freeze some of your ripe bananas. Just pop them, unpeeled, into a freezer bag and keep them frozen until needed. The skins will turn black, but that's simply a reaction to the cold temperature. Your bananas are still fine to use, and you can mash them straight from the freezer, or leave them to thaw first.

If you want to make a banana cake but your bananas aren't fully ripe, there's a cure - peel the bananas and put them in the microwave for a few seconds to soften them. Then use them in the banana cake recipe that follows:

Banana Cake Recipe

Ingredients

225g (8 oz, 2 cups) self-raising (self-rising) flour

100g (4 oz, 1/2 cup) soft margarine or softened butter

175g (6 oz, 3/4 cup) caster (superfine granulated) sugar

2 beaten eggs

3 bananas, peeled

175g (6 oz, 1 cup) dried fruit (use sultanas, raisins, currants, chopped glace cherries, candied peel or a mixture)

Makes a 2lb (900g) cake

Method

• Pre-heat the oven to gas 4/180C/350F. Oil and base line a 2lb (900g) loaf pan.
• Put all the ingredients except the dried fruit into a food processor and blend until well mixed.
• Take the food processor bowl from the base machine, remove the processing blade and stir the dried fruit into the mixture.
• Spoon the cake mix into the pan and bake for around 1 hr 20 minutes, or until a fine knife blade inserted into the cake comes out clean. Check the cake after 1 hr 10 minutes and if necessary cover with a piece of foil to prevent the top from burning.
• Leave until cool, then turn out of the tin.
• This banana cake keeps well in an airtight tin for 2-3 days, or refrigerate it for up to 7 days.

For a banana nut cake, substitute chopped walnuts for some or all of the dried fruit, and scatter some over the top of the cake before baking.

Banana Cake Recipe

You'll find another yummy Banana Cake Recipe in Elizabeth Martyn's collection of Healthy Cake Recipes.

This article may be published electronically or in print in its entirety as long as the author by-lines in the resource box are included and urls kept live.

Recipe Revisions - Banana Bread

If you're tired of the same old standard banana bread recipe, try one or all of these variations for a new and delicious twist.

Moms are always looking for nutritious snacks and desserts that kids like, but won't necessarily know are healthy for them. Banana bread is one such treat. There are hundreds of banana bread recipes to be found online and it's hard to find a cookbook that doesn't have one such recipe. Here are a few tricks to modify the old standby so that it's even more tasty, moist and freezes well when prepared as a do-ahead. These changes to an ordinary banana bread recipe allows you to freeze for up to three months, with no loss in moistness. These recipe revisions even allows the flavor to improve with time and are all kid friendly.

\"cake Recipe\"

When you're going to make several loaves, buy a large bunch of ripe bananas. If you have a bunch that are getting too soft, use them. Peel all the bananas, slicing each into a large bowl and then mash thoroughly. You can use a food processor if you prefer. You'll need about one cup of mashed banana per loaf.

Substitute one cup of applesauce for one cup of liquid called for by your banana bread recipe. Just as with cake recipes, the applesauce adds a delicious flavor and bakes up nice and moist and a bit more fluffy than without.

Mix your dry ingredients in a separate bowl. If your banana bread recipe calls for eggs, water or milk, reduce the water or milk by one cup and add the applesauce. Mix the wet ingredients with the dry, stirring to mix well.

You can bake as directed at this point. If you want even more flavor, try one of these variations. A teaspoon of cinnamon, added for each loaf makes a sweet and spicy banana bread. You can also add 1/4 cup of raisins. A teaspoon of orange or lemon zest per loaf adds a nice citrusy note. Although all of these are sweet additions, they're not fattening and kids absolutely love all of these banana bread recipe variations. You will too.

A slice of this quick bread is perfect with a cup of coffee or a glass of milk. It's also makes a good lunchbox dessert. A dollop of non-dairy whipped topping off this versatile bread fools the kids into thinking it's practically like cake. You'll have them asking for seconds.

One last thought: if you've got some bananas getting overripe on the countertop and don't have the time to bake today, don't let them go to waste. Peel and mash the bananas, add a few drops of lemon juice for each banana and freeze in one-cup containers. When you're ready to bake, just defrost and prepare your banana bread recipe as desired.

Recipe Revisions - Banana Bread

adeniran oladipo

Simple Banana Cake Recipe

Here is a simple banana cake recipe using a cake mix that is easy and delicious. It can be baked either in a 9×13-inch pan or in a bundt pan (my preference).

My husband is having a slice with ice cream and just declared it "one of the best" banana cakes ever; hearty praise from a true cake lover!

Cake Recipes

The purist in me wishes cakes made from scratch with whole wheat flour and other more wholesome ingredients were met with such excitement, but sadly they're not. The savvy realist within me admits that cake mix recipes often turn out better than from scratch cakes. They are more consistent, with better texture, especially when you know how to "doctor them up." And in the final analysis, life is too short to eat anything less than delicious cake.

Have I mentioned that I am a huge fan of Anne Byrn, The Cake Mix Doctor? Everything I've ever made from her cookbooks has turned out great, but I've been reluctant to admit it, until I learned that Jamie Lee Curtis recently declared The Cake Mix Doctor her favorite cookbook on the Rachel Ray Show!

This recipe is from The Cake Mix Doctor Returns. I made a few changes to the original recipe. I omitted the additional 1/4 cup of sugar, replaced the 1/2 cup sour cream with plain yogurt, and skipped the 3/4 cup finely chopped pecans to keep it friendly for those who have nut allergies. I also added 2 tablespoons of flour which is a trick my mother learned from her Home Ec teacher decades ago to help cake mix cakes be less crumbly.

Simple Banana Cake Recipe

Serves 16 to 20 or 12 to 16 as a bundt cake

Vegetable oil spray for coating the pan

Flour for dusting the pan

1 cup mashed bananas (from 2 or 3 very ripe bananas)

1 package (18.25 ounces) plain yellow cake mix

2 tablespoons flour

1/4 cup sugar (optional)

3/4 cup vegetable oil

1/2 cup sour cream or plain yogurt

4 large eggs

2 teaspoons pure vanilla

1 cup (6 ounces) miniature chocolate chips

3/4 cup finely chopped pecans (optional)

2 teaspoon confectioners' sugar, for dusting on top

Position an a rack in the center of the oven and preheat oven to 350 degrees F. Lightly mist a 13×9 inch metal cake pan (or bunt pan) with vegetable oil spray. Dust with flour, shake out the excess flour and set the pan aside.

In a large mixing bowl, place the mashed bananas, cake mix,flour, sugar (if using), oil, sour cream, eggs and vanilla. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Beat on medium speed until the mixture lightens and is smooth, about 1 1/2 minutes longer. Scrape down the sides of the bowl again, if necessary. Stir in the chocolate chips.( If you are intending to bake the cake in a bundt pan, stir in the pecans too, if you are using them.)

Pour the batter into the prepared cake pan. Smooth out the top with a rubber spatula. If you are baking the cake in a 9×13-inch pan, scatter the pecans (if using) evenly over the top and place the pan in the oven.

Bake the cake until is deeply golden brown on top and the top springs back when lightly pressed with your finger, 43 to 48 minutes (50 to 55 minutes for a bundt cake). Remove the cake from the oven and immediately sift the confectioners sugar over the top so that it melts to form a glaze. Let the cake cook for 20 minutes, then slice and serve while still a little warm. (If you are using a bundt pan, allow it to cool for about 10 minutes, then turn it out of the pan and sprinkle with the sugar.)

Storage: Store this cake, covered, at room temperature for up to three days or for up to one week in the refrigerator.

Simple Banana Cake Recipe

Martha McKinnon is a health coach and yoga instructor who believes that eating great & losing weight can be simple & delicious when you focus on nourishing the whole you - body, mind, & soul. Her website is http://www.simple-nourished-living.com. Stop by for a free copy of her E-cookbooklet full delicious granola bar recipes.