Prep Time
5 Mins
Yield
Makes about 6 cups

How to Make It

Step 1

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

Step 2

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

Step 3

Banana-Pecan Cake Batter: Prepare Banana Cake Batter as directed; stir 1 cup chopped toasted pecans into batter. Use immediately, following directions for desired cake.

Step 4

Banana-Pecan Pound Cake: Sprinkle 1/4 cup chopped toasted pecans evenly on bottom of a greased and floured 10-inch Bundt pan; spoon Banana-Pecan Cake Batter into prepared pan. Bake at 350° for 35 to 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.

Step 5

Mini Banana-Pecan Pound Cake Loaves: Spoon Banana-Pecan Cake Batter evenly into 5 (5- x 3-inch) greased and floured loaf pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.

Step 6

Banana Cupcakes: Place 24 paper baking cups in muffin pans. Spoon Banana Cake Batter evenly into paper cups, filling two-thirds full. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pans, and let cool completely on wire racks. Top each with Buttercream Frosting.

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