I was at a friend’s holiday party many years ago and there was this banana cake I fell in love with. I’m a big fan of banana bread, so this cake was hitting everything I like about banana bread, but in a cake form. It had a strong banana flavor, was super moist and contained pecans.
My mom always uses nuts in her baking and I grew up accustomed to walnuts in my chocolate chip cookies. Chocolate chip cookies without nuts simply don’t taste complete to me. The same rule applied to her banana bread and any version I made as an adult. The use of pecans in this banana cake recipe clinched the recipe for me!
Another aspect of this cake I like is that it starts with a box cake mix and package of pudding. I grew up with many recipes containing some variety of Campbell’s soup in them.
The Catholic church my family attended when I was growing up published a cookbook of recipes from the congregation every few years. I have one from 1984, the year I graduated high school. It’s filled with recipes authored by many relatives and family friends from my childhood. It’s also filled with many recipes that start out with a pound of ground beef and a can or two of some Campbell’s condensed soup variety!
The idea of taking something off the shelf and doctoring it up into something new is magical in its time saving and simplicity.
Back to this banana cake. It’s really so simple there’s not much to tell. After mashing a couple bananas, you dump the rest of the ingredients into the same bowl and mix it all together. It couldn’t be easier. The cake tastes incredible, but when you also bake it in a decorative bundt pan, it’ll be a show stopper for dessert if can bring yourself to share it with others.
The original recipe can be found on Genius Kitchen’s website.
Prep Time: 10 min | Cook Time: 1 hr | Servings: 12
1 (3 ounce) package banana instant pudding
1 cup water
1 yellow cake mix
1/4 cup vegetable or canola oil
1/2 cup finely chopped pecans
1. In large mixing bowl, mash bananas.
2. Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer.
3. Add chopped pecans.
4. Pour into greased and floured bundt pan.
5. Bake at 350 degrees for 60 minutes.
6. Cool in pan for 15 minutes.
7. Remove from pan and let cool.
8. Sprinkle with powdered sugar before serving.
If you’re in a pinch for a quick cake to make this holiday season, give this a try.