How to make it

  • 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • 2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
  • 5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.
  • High Altitude (3500-6500 ft): Bake 35 to 40 minutes.
  • Nutrition Information:
  • 1 Serving: Calories 430 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 2g); Cholesterol 55mg; Sodium 290mg; Total Carbohydrate 56g (Dietary Fiber 0g, Sugars 41g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 4% Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
  • *Percent Daily Values are based on a 2,000 calorie diet.
  • Special Touch
  • Sprinkle your favorite toasted nuts over the top of the cake.

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