A few weeks ago I discovered the Two Ingredient Pumpkin Cake recipe (with apple cider glaze) and was amazed at how simple it was. Since then, I’ve made the pumpkin cake as well as pumpkin muffins (though I add 1t of pumpkin spice mix to the cake mix and used apple schnapps instead of the cider in the glaze).
Anyway, I’ve had these rotting bananas sitting on my counter for a while now and I figured, hmm, if it works with pumpkin puree, why not mashed bananas? And it does!
Chocolate Chip Banana Cake
Ingredients
6 rotten bananas (mashed really well)
1 box yellow cake mix
mini semi-sweet chocolate chips (optional)
Yep, that’s it.
Directions
Preheat your oven to 350°. Mix the thoroughly mashed bananas (I just did this in my kitchen aide first), with a box of yellow cake mix (in this case I used Duncan Hines). Stir in chocolate chips. Put into pan coated with baking spray or paper lined muffin cups and bake.
I used my Perfect Brownie Pan and baked it for about 26 minutes (checking after 23) basically until a toothpick came out clean, sans melted chocolate. But there’s no reason you can’t do this with muffins, just adjust time accordingly.
The cake is moist and delicious with absolutely no added fat or any of the fake sugar after taste you may get from the diet soda/cake mix combination.
Two (Well Three) Ingredient Banana Cake
Oh, and don’t be afraid to stick your rotting bananas into the freezer in a Ziploc to use later. Just defrost and mix with the cake mix.