(My alterations are like this)
Cinnamon Banana Snack Cake
1 package yellow cake mix – white cake mix
1/2 cup brown sugar – reduced to 1/4 cup
2 or 3 teaspoons cinnamon – 2 teaspoons
1 cup water – half water, half apple juice
1/2 cup oil
2 mashed, ripe bananas
Preheat oven to 350 F. Grease and flour a 9 x 13 inch baking pan. Alternatively, spray with non-stick spray. Add all ingredients to a large mixing bowl. Mix with a hand mixer on low speed until well mixed; scrape bowl. Mix on medium speed for 2 minutes.
Bake for 40 minutes.
Cool and frost with cream cheese frosting. Chill at least one hour, cut into squares, and serve.
Cream cheese frosting is so easy to whip up isn't it? While it takes a minute or so to prepare, this Very Good banana cake is elevated to Oh My Gosh banana snack cake with the frosting! This is one of those must have final additions.
My Low Fat Cream Cheese Frosting
8oz (half of a 16 oz. tub) low fat Philadelphia Brand Cream Cheese
1 cup powdered sugar
1 teaspoon pure vanilla extract
Combine ingredients and mix with a hand mixer on medium speed until light and creamy.
This was just enough to frosting to cover the top of the cake. Using my covered 9 x 13 cake pan, frosting only the top of the cake worked out perfectly. This is a super moist, dense cake with a robust banana flavor yet not overpowering. The cinnamon definitely added contrast and balance to the banana flavor. It stored well in the fridge for five days. Can you imagine a cake lasted five full days in my house? That’s an almost unbelievable statement coming from me right. What can I say; Red, my dessert partner, is MIA for a while.