BANANA BUNDT CAKE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 66)
18-oz box yellow cake mix
1¼ cups thinly sliced, ripe bananas
1 cup buttermilk
¼ cup cold black coffee
1 recipe of our Blender Icing [aka: Thin Vanilla (Blender) Icing]
Grease a 12-cup Bundt pan with solid shortening. Preheat oven to 350°F (325°F for colored Bundt pans). Beat ingredients well [as listed] with electric mixer on high speed [for] 3 minutes. Pour into prepared pan. Bake at 350°F (325°F for colored Bundt pans) for 50 minutes or until [toothpick] inserted in center of the cake comes out clean.
Cool upright, in pan, on wire rack about an hour. Loosen edges with tip of knife. Invert onto serving platter. Drizzle cake with our Blender Icing [aka: Thin Vanilla (Blender) Icing]. Refrigerate leftovers to serve within a week. Freeze to serve within 3 months.