“Aunt Judy’s Banana Nut Cake”

Hey y’all, welcome back to the All Things Southern kitchen. My Aunt Judy and I did some recipe swapping last week in the hospital waiting room. You’re going to love her Banana Nut Cake. It is super moist and I think I like it more than Banana Nut Bread because it’s not as dense. Of course, you can’t go wrong with either. Whip up Aunt Judy’s Banana Nut Cake for your bunch and make your own call. Let’s get cooking.

• 1 yellow cake mix
• 4 eggs
• 3/4 cup of oil
• 1/4 cup of milk
• 1 tsp. vanilla
• 1 cup of mashed bananas (about 2)
• 1 cup chopped pecans

One thing you’ve got to love about this cake is that you get to employ the dump and stir method. We’re simply going to take all of our ingredients, add ‘em to one big bowl and mix it up together. Into the bowl will go one yellow cake mix, 4 eggs, 3/4 cup of oil, 1/4 cup of milk, 1 tsp. vanilla, 1 cup of mashed bananas (that’s about 2 bananas) and 1 cup of chopped pecans. Aunt Judy said the recipe calls for a 1/2 cup of sugar but one day Uncle Wayne surprised her by baking one while she was on her way home and he forgot the sugar. They discovered that it didn’t hurt the flavor one bit so I omitted it, too. Again, you make the call. We’re going to pour this into a greased Bundt pan and cook it in a 325 degree oven for about fifty-five minutes. Here’s the most important step: plan to bake this one when you can serve it warm out of the oven with piping hot coffee. And make sure you call me and Aunt Judy! Enjoy Aunt Judy’s Banana Nut Cake, y’all. It’s good eating, from our kitchens to yours!