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16 servings, 1 piece (70 g) each
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Don't waste over-ripe bananas. Peel the bananas, then place 2 to 3 bananas in freezer-weight resealable plastic bag. Press bag gently to remove excess air before sealing. Squeeze bag to mash the bananas, then freeze up to 3 months. Thaw in refrigerator before using as desired.
Instead of the homemade frosting, mix 1 cup canned ready-to-spread vanilla frosting and 3 Tbsp. Kraft Whipped Peanut Butter until well blended. Spread over cake.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
First time to make this cake my family/grandchildren loved it, my oldest granddaughter couldn't get enough, she asked when I was going to make it again because she wanted to be around when it came out of the oven. The peanut butter frosting was easy to make and a perfect touch.
This was very good but I had to guess what temperature to bake. What is the temperature supposed to be?
Wow. Finally a true banana cake, not a bread or muffin. The icing is really good and I will use that on other treats I make!