BANANA BUNDT CAKE

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)

INGREDIENTS:

18-oz box yellow cake mix

1¼ cups thinly sliced, ripe bananas

1 cup buttermilk

¼ cup cold black coffee

2 eggs

1 recipe of our Blender Icing [aka: Thin Vanilla (Blender) Icing]

INSTRUCTIONS:

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.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Celebrate Writers

THIN VANILLA (BLENDER) ICING

THIN VANILLA [BLENDER] ICING

By Gloria Pitzer, as seen in… The Joy Of NOT Cooking – Any More Than You Have To (Secret RecipesTM, St. Clair, MI; Nov. 1983, p. 182)

INGREDIENTS:

¼ cup hot milk

¼ cup melted butter or margarine

2 tsp vanilla

Dash of salt

1-lb powdered sugar

INSTRUCTIONS:

As listed, put it all into your blender and blend on high-speed about a minute or until smooth. Drizzle over warm, baked cakes or coffeecakes. Makes about 1 2/3 cups icing.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – The Last Four Years