I don’t think my Mom is getting her bundt pan back.
There’s a running joke in my family (well, really just with my Dad) about how my sister always steals his good cookware. The man is always yelling about his missing pots. So, I figure if the attention is focused there, no one will miss the bundt.
I’m telling you – this pan has to be older than me (save your wise cracks for another time, please) and nothing sticks to it. Meanwhile, give me a new, basic round pan and I’m lucky if half my cake isn’t cemented to it. Hmmm.
I’ve been making this for as long as I can remember, and always called it banana bread…but really, if you’re using cake mix, shouldn’t it be called CAKE? I think so. Although, I usually use loaf pans…maybe we’ll call it bread when it’s in a loaf, and cake when it’s in a bundt. Cool?
So the next time you’ve got some overripe bananas, bake this deliciousness…whatever you wanna call it.
Banana Walnut Cake
1 box yellow cake mix
1/3 cup unsweetened applesauce
3-5 ripe mashed bananas
1 cup chopped walnuts
confectioners’ sugar (optional)
Preheat oven to 350 degrees. Put all ingredients in a bowl and mix until combined.
Pour into a greased and floured bundt pan (or 2 loaf pans) and bake for approximately 45 minutes (30 to 35 minutes for loaf pans).
Remove from oven and let cool 10 minutes, then turn onto a wire rack to cool completely. Once cooled, sprinkle with confectioners’ sugar, if desired.