Banana-Pecan Cake Batter

Southern Living
Ripe bananas, with brown speckles on the yellow peel, add the best flavor. We often toss extra bananas in the freezer to keep on hand, but don't use them in this recipe--after thawing, their syrupy texture keeps the batter from rising properly.


Makes about 6 cups


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1 (16-oz.) package pound cake mix
3 large bananas, mashed
2 large eggs
1/3 cup milk
1 cup chopped toasted pecans


Prep: 5 Minutes

1. Beat first 4 ingredients at low speed with an electric mixer 30 seconds. Scrape down sides, and beat at medium speed 3 minutes. Stir pecans into batter. Use batter immediately, following directions for desired cake.

Note: For testing purposes only, we used Betty Crocker Pound Cake Mix.

Created date

October 2006