Banana-Pecan Cake Batter

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.

 

Yield: Makes about 6 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:


Ingredients

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

Preparation

  1. 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.
  2. Note: For testing purposes only, we used Betty Crocker Pound Cake Mix.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Banana-Pecan Cake Batter Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy