Evening Edge
What’s For Dinner?
DEL.ICIO.USEasy Banana Bread
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This request came in for the AJC's Dear Food Goddess column:
"I'm looking for a recipe for banana nut bread that was made with yellow cake mix, banana-flavored pudding, bananas, eggs and oil. Can you help?" -- Carole Walker, Jefferson
After witnessing the flood of responses to Ms. Walker's request, it's no wonder that Ann Byrn, the author of the "Cake Mix Doctor" cookbooks, is smiling all the way to the bank. The goddess has to confess; she never expected a quick bread to contain a cake mix. But this celestial cook was certainly schooled by Ms. Walker's comrades, who obviously share her fondness for this recipe, to think "inside the box" instead of the reverse.
Dede Rowan and Grace Powell, both of Newnan, and Carol Boyce of Gainesville traced its origin to a Southern Living recipe from 1996.
Hands on time: 15 minutes Total time: 1 hour and 10 minutes Serves: 24 slices, about 2 loaves
Ingredients:
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4 eggs
1 (18.25-ounce) package yellow cake mix without pudding
1 (3.4-ounce) package banana instant pudding mix
1 cup water
1/4 cup vegetable oil
3 bananas, mashed
1/2 cup chopped walnuts or pecans
Instructions:
Preheat oven to 350 degrees. Grease and flour 2 loaf pans.
With an electric mixer, beat the eggs at medium speed until thick and pale. Add cake mix, pudding mix, water and vegetable oil, mixing well. Stir in bananas and walnuts. Pour batter into loaf pans.
Bake for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cover with foil if browning too much before the middle is cooked through. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks. -- Adapted from Southern Living
With an electric mixer, beat the eggs at medium speed until thick and pale. Add cake mix, pudding mix, water and vegetable oil, mixing well. Stir in bananas and walnuts. Pour batter into loaf pans.
Bake for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cover with foil if browning too much before the middle is cooked through. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks. -- Adapted from Southern Living
Nutrition:
Per serving: 170 calories (percent of calories from fat, 37), 3 grams protein, 24 grams carbohydrates, 1 gram fiber, 7 grams fat (1 gram saturated), 36 milligrams cholesterol, 211 milligrams sodium.
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