Kellen's Banana Birthday Cake

Kellen turned 2 this year and told me he wanted a banana cake. I was so excited for this because it was a new adventure and this cake was amazing. It was like a cross between banana bread and banana cream pie. I will be making this again. soon.

Kellen's Banana Cake

1 box (18.25 Oz. Box) Duncan Hines White Cake Mix
¾ cups Water
¼ cups Oil
3 whole Eggs
¾ teaspoons Baking Soda
1 teaspoon Baking Powder
4 whole Very Ripe Mashed Bananas
1 pint Whip Cream
Powdered Sugar, To Taste
1 box (4.6 Oz. Box) Vanilla Cream Pudding, Cooked (Not instant, it doesn't set up as firm)
3 whole Bananas, Sliced, For Filling
¼ cups Chopped, Toasted Pecans

Mix together cake mix, water, oil, eggs, baking soda and baking powder. Mix for 2 minutes at medium speed. Add bananas and blend well. Bake in 2 or 3 greased and floured round cake pans, following baking recommendations on box until a toothpick comes out clean. Cool on racks. Cake can be made the day ahead. Whip the whipping cream, sweeten very lightly with powdered sugar. For the filling, make one large box of cooked vanilla cream pudding mix according to directions on box. Let cool. Split the layers, putting pudding and remaining 3 bananas (sliced) into 2 layers, and the whipped cream in the others. Frost the whole cake with whipped cream and sprinkle chopped nuts on top.

Banana Nut Muffins

Ever have those days when you look in to your fruit basket and all of your freshly bought bananas have been tainted by the one brown banana? It rarely happens in my house because we have banana addicts but when it does I celebrate because I love banana bread, banana cake, banana muffins. (Maybe the banana addicts got the addiction from me..)

 I love this recipe because it isn't just mashed bananas, there are some blended right in to the batter. Plus I froze some they did amazing for Saturday morning breakfast. Yay!!

 Banana Nut Muffins

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.