Successful Banana Cake Experiments.
Since I didn’t have all the ingredients on hand to make Banana Bread, I made improvised Banana Cakes. The experiments started with a White Cake Mix, 3 large extra ripe Bananas and a box of Vanilla Pudding Mix.
I mashed the Bananas, then added in the Cake Mix and Pudding Mix. And I prepared as instructed on the Cake Box, less 1/4 Cup liquid. The Cake Mix I used called for 3 Eggs, 1/3 Cup of Oil, and 1 1/4 Cup of Water – I added only 1 Cup of Water and used Walnut Oil.
For a second experiment I poured most of the batter into a baking tin for the oven, and the rest into a small glass bowl for the toaster oven. I cooked both Cakes 5 minutes longer than directed on the Cake Box.
And happily both Cakes turned out really good — Moist and Banana-Bready. I mixed Powdered Sugar, Vanilla Extract and Milk to make a Glaze that’s seen on both Cakes.
These experiments were born from over ripe Bananas with no flour on hand — And since there was an excess of batter, why not make a baby Cake too?! Plus I’d never made a Cake in the toaster oven before, so I wanted to try it. I had the larger Cake as a back up if it didn’t go well.
Overall, I would make and enjoy the very same again. The flavor and texture were agreeable and it was fun to have a “tasting” Cake. Others really liked it too.
UPDATE (12/14/08): Subsequent Toaster Oven cooking (experimentation) has revealed it’s necessary to add 5-15 minutes to the cooking time of a Cake, Bread or Custard.
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oh i love to eat bananas raw. i also love foods and recipes with banana in it. they taste very very good
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