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A week or two ago, Joe brought home three pounds of bananas from a warehouse club.
We eat a lot of bananas (and these were green like limes the first day), but the last couple still became overripe before we could finish them.
I’ve been known to put overripe bananas in all kinds of things – brownie mixes, pancakes, waffles, breads, and even cakes – because throwing food away drives me crazy.
The last few bananas from Joe’s warehouse club deal were browning this weekend when Grace began to harass her baby sister (and me, holding the baby).
Mashing bananas sounded like the perfect job for a slightly hyperactive, overly tired three-year-old.
I suggested that Joe and Grace do some cooking.
Perfect solution! Grace mashed bananas while Joe prepped some of the other ingredients.
Perfect cake! It was gone before I could even think about taking a picture.
- 4 tablespoons butter, melted
- ½ cup brown sugar
- 1 cup chopped pecans
- 4 overripe bananas – 2 sliced and 2 mashed
- a chocolate or yellow cake mix with ingredients required to prepare
- Preheat oven to 350.
- Grease and flour a bundt pan.
- Combine butter and brown sugar and spread evenly in the bundt pan.
- Top with chopped pecans.
- Finally, arrange sliced bananas over the pecans.
- Prepare the cake mix according to package directions except reduce the oil required by ¼ cup to account for the liquid contained in the bananas.
- Bake for 50 to 60 minutes or until cake tester inserted in the thickest part of the cake comes out clean.
- Allow to cool for 10 to 15 minutes, then invert on a serving platter. You may have to scrape some of the nut mixture out of the pan if it sticks.
You have to try this cake. Soooo tasty. If we’d been planning ahead, I might have gotten some banana or banana split ice cream to go with it.
What do you do with overripe bananas?Adapted from this recipe
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