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"Boxed pudding and cake mixes speed up the preparation of this moist banana cake," comments Karen Ann Bland of Gove, Kansas. "It doesn't last long at our house. In fact, my family and the hired men have it finished almost before it has time to cool."
Nutritional Facts 1 serving (1 piece) equals 341 calories, 14 g fat (3 g saturated fat), 53 mg cholesterol, 399 mg sodium, 49 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Banana Nut Cake in Quick Cooking March/April 2000, p48
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Reviewed on Jul. 14, 2010 by slug9000
This cake was so easy to make. I made it because I had some severely spotted bananas that I wanted to use, and it took me less than 10 minutes to put together. (And most of that time was spent digging out my electric mixer and walnuts from the back of the cupboard!) I highly recommend it for that reason alone, but I also received a ton of compliments on it from my coworkers, who loved the intense banana flavor.
Reviewed on Jun. 11, 2010 by raphsmom
This was a really easy cake to make. It was very, very moist so cutting it without crumbling the cake was challenging. The taste was great. I will make it again. I may refrigerate it for a while before cutting it so that it's somewhat firm first (?)
Reviewed on Sep. 19, 2008 by mcarper3@lycos.com
This Banana Nut Cake is delicious and easy to make too....its a keeper, goes to my fave collections recipe books.. :) thanks for sharing this recipe Karen Ann
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