Recipe: Banana Cake with Creamy Banana Frosting

Q. I am desperately searching for a recipe for banana cake to make for a friend whose mother always made it, but now has Alzheimer's disease. She remembers it had layers and used a yellow cake mix. I believe it had mashed bananas in both the cake and the frosting.

— Dixie Petree, Macon, Ga.

A. Finding a recipe for banana cake made with a yellow cake mix is easy. What really makes this cake, however, is the frosting, which is amazingly creamy and flavorful without added fat — though quite perishable, so keep it refrigerated! It is the creation of a friend, Lori Clark.

Banana Cake with Creamy Banana Frosting

Makes 16 servings

1 standard-size box yellow cake mix

1/3 cup dark brown sugar

1 teaspoon cinnamon

2 overripe bananas, mashed (1 cup)

1 tablespoon lemon juice

1/2 cup vegetable oil

3 eggs

Frosting 3 overripe bananas, mashed (1 ½ cups)

1 tablespoon lemon juice

1 teaspoon vanilla

1 tablespoon milk

2 cups confectioners' sugar

1. Grease and flour 2 (8-inch round) cake pans. Heat oven to 350 degrees.

2. In large bowl of an electric mixer, stir the dry cake mix, brown sugar and cinnamon. Mash the bananas a second time with the lemon juice and add to the bowl along with 1 cup water, the oil and eggs. Beat at low speed to incorporate, then on medium speed for 3 minutes. Divide batter between prepared pans and bake 30 minutes, or until toothpick inserted in center comes out clean.

3. To make frosting: Mash bananas thoroughly a second time with the lemon juice and scrape into bowl of an electric mixer. Add the vanilla and milk; beat well. Gradually beat in the confectioners" sugar. Because the size and ripeness of the bananas will affect the flavor and consistency, taste frosting and adjust sugar, or if too stiff, add a little milk. Beat on medium-high speed for 3 minutes, until the frosting is very creamy.

4. Spread between layers and on top and sides of cake. Keep refrigerated.