FOURTH FLOOR FOODIES PRESENT . . .
This week's theme: The Banana
Banana Pudding Cake
By Foodie Evaggelia Tsakirakis
One of my cousins passed the recipe over to me. Its like an institution during family gatherings lol. Its a really good dessert! Personally, I like pretty much like all things that are made with bananas so its a favorite and a goody. =D
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F. Grease and flour a 10 inch pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
Banana Pumpkin Muffins
By Foodie and PHAT Peer Ed Matt Yazge
So this recipe is awesome. I tried it out in between classes, because that's what I do instead of studying... I bake. These were originally just for banana muffins, so I guess if you wanted you could replace the pumpkin with an extra banana. And I added the rolled oats and substituted half the flower for whole wheat. Just things I do normally when I make cakey type things. Oh, and the best part about these is that they're low fat AND low sugar. Because there's no oil, butter, and I cut the sugar in half and you can't even taste the difference. Delicious AND nutritious!
3 eggs, beaten
2 very ripe bananas
1 cup all purpose flour
1 cup whole wheat flower
1 TBSP Vanilla
2 tsp salt
1/2 cup sugar
1 TBSP baking soda
2/3 cup rolled oats
1/2 cup pumpkin butter (or just pumpkin)
Set oven to 400.
Mix all wet ingredients. Mix all dry ingredients separately. Combine both mixtures.
Bake for 18-20 minutes.
Makes 12 large muffins.
"Fourth Floor Foodies Present . . ." appears on Saturdays in The Common Room.