So I've blogged a couple of times about this funny Betty Crocker's Bisquick Cookbook that I got at the librarys booksale, and at end of the day, I just couldn't turn it down. I made the Banana Coffee Cake. The last few weeks, we've bought bananas at the store and not really eaten them, so I'm eyeing these rapidly browning bananas, and I went "Aah, what the heck?"
2 cups Bisquick baking mix
1/4 cup sugar
3 tbsp butter or margarine, softened
1/4 cup milk
3/4 cup mashed ripe bananas
1/2 cup chopped nuts
Creamy Icing and chopped nuts for topping
1/3 cup confectioners sugar
2 teaspoons milk
Combine baking mix, sugar, butter, egg, milk, banana and 1/2 cup nuts; beat vigorously 1/2 minute.
Spread batter in greased round layer pan, 9x11 1/2 inches.
Bake 20 to 25 minutes. While warm, spread with Creamy Icing and sprinkle with nuts. Serves 8.
Can I tell you guys - this recipe was crazy good, and crazy easy. Moist and soft, you could taste the banana running through it, and taste the nice warmth from the nuts. I used walnuts because that was what I had in the house, but you could totally vary the taste and texture by changing the nuts you use.
I also liked this recipe because it was SO easy. I have a two and a half year old, and he gets so excited to get to come in the kitchen and cook with mama, and this is one we could totally do together. And a hearty thumbs up for that!
I had to make some slight adjustments to the recipe - I found out after the batter was completely mixed that I didn't have a cake pan, so I had to bake in the five small bread tins that I had. lol - it's really true! So that threw off my baking time as well. So if you adjust like I did, watch out for that. At 20 minutes, my bread pans were basically still batter.
The only beef I really had with the recipe was the frosting. I just didn't feel like it added to it at all. The recipe called for the frosting to be applied while the cake was still warm, and it completely melded into the recipe - you didn't get any added sweetness, and the banana provided enough moisture on its own, so you didn't need the frosting for that either. So when I make this again, and trust me, I will, I'll probably take a pass on the frosting.