Let me hear you say, this shit is bananas, B-A-N-A-N-A-S!
Anyone else think of my big fat greek wedding when they see a bundt cake??
Harriet Miller: Its a bundt.M: A bun?H:A bundT.M: A bondt?H: BUNDT BUUNDT!!M: I know, its a cake-y!….(to friend) there’s a hole in this cake.
INGREDIENTS
cake
- 1 Cup 2 over-ripe medium bananas mashed
- 1 box yellow cake mix *see note
- 1 4-serving size 3.4 ounces package Jello banana cream instant pudding powder (it’s the small box)
- 4 large eggs lightly beaten
- 1 cup water
- 3 Tablespoons Sour Cream
- 1/4 Cup Canola Oil
Frosting
- 4 Ounces Softened Cream Cheese
- 1 1/2 Cups Powdered Sugar
- Dash of Vanilla
- Dash of Heavy Cream
Instructions
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Preheat oven to 350F, with rack on the lower-middle position so the cake isn’t too high in the oven.
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Grease and flour a bundt pan and set aside.
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In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
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Add eggs, water, sour cream and oil. Whisk just until incorporated.
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Using rubber spatula, fold in bananas just until combined; don’t over-mix.
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Pour into prepared bundt pan, lightly shaking to even out the batter.
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Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
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Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
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Optional, drizzle with cream cheese frosting
For the Frosting
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Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth
Taste of Genevieve 
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