Once again, brown-spotted bananas have taken over my fruit basket.
Some weeks, my kids can’t get enough of them and eat 2 or 3 bananas a day.
Other weeks, the bananas sit there for so long that the bananas turn dark brown and start to shrivel up.
Unfortunately, I am not much help when it comes to the banana eating in our home. I don’t like bananas much (except for when they are covered in ice cream, peanut butter, or chocolate . . . which kind of defeats the purpose of eating a “healthy” food! Ha ha!) and so when they start to go brown, I snatch them up and find a yummy recipe to make with them.
One of my cute friends from my childhood posted this recipe on her blog, which inspired me to try my own take on a banana cake. The results were awesome- and the butterscotch glaze that goes on top is TO. DIE. FOR. I pretty much just ate it straight out of the mixing bowl. 🙂
Preheat oven to 350 degrees. Grease and flour (or spray with non-stick cooking spray) a bundt pan and set aside.
In a large bowl, mix together the dry cake mix (don't prepare it as directed on the box), dry pudding mix (don't prepare it as directed on the box), water, eggs, and oil. Combine until fully incorporated.
Add the mashed bananas into the bowl and mix until combined.
Pour the batter into the greased bundt pan and bake for 45-48 minutes (or until a toothpick inserted in the middle comes out clean).
Pull the cake out of the oven when finished baking and let cool for about 45 minutes before inverting onto a plate.
When the cake has cooled, top with Butterscotch Glaze and serve.
Mix together all ingredients (add more milk to make it more runny or add more powdered sugar to thicken it up) and drizzle on top of cake.