Betty Crocker ~ Banana Sunday Cake

BANANA SUNDAY CAKE
Found at: Betty Crocker

I saw this scrum-dili-icious looking dessert in my Facebook news feed from Betty Crocker. Bananas. Chocolate. Caramel. The most perfect combination of all time! I'm tucking this recipe away to use for those warm weather picnics that are coming up. I love that it's so simple yet different from the standard picnic treats we all are used to enjoying year after year.

(Click the photo above to visit the recipe at bettycrocker.com)

1	box Betty Crocker® SuperMoist® yellow cake mix
1	cup mashed very ripe bananas (2 medium)
1 1/4	cups water
1/3	cup vegetable oil
1	teaspoon almond extract
3	eggs
1/2	cup almond brickle chips
1/2	cup chocolate-flavor syrup
1/2	cup caramel topping
	Chocolate or vanilla ice cream, if desired

1. 1
   Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, bottom and sides of 13x9-inch pan.
2. 2
   In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Sprinkle brickle chips evenly over batter.
3. 3
   Bake 30 to 35 minutes (36 to 40 minutes for dark or nonstick pan) or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
4. 4
   Just before serving, drizzle each piece of cake with chocolate syrup and caramel topping; serve with ice cream. Store cake loosely covered.
   
   I was not compensated for this post. I saw it and thought my fabulous, loyal
   readers would enjoy the recipe!