Total Calories: 120
*Do not use frozen bananas. Frozen bananas contain too much moisture and may cause a gummy layer to form at the bottom of the loaves.
1- Heat oven to 350°. Grease 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, with shortening lightly flour.
2- Beat cake mix, bananas, buttermilk, oil and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pans. Sprinkle each loaf with 1/2 cup nuts.
3- Bake 8-inch loaves 50 to 55 minutes, 9-inch loaves 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Bake 8-inch loaves 45 to 50 minutes, 9-inch loaves 35 to 40 minutes.
1 Slice: Calories 100 (Calories from Fat 35) Fat 4g (Saturated 3g) Cholesterol 20mg Sodium 110mg Carbohydrate 15g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 2%.
Betty's Tip: If you don't have any buttermilk, use 1 1/2 teaspoons lemon juice or white vinegar and enough milk to measure 1/2 cup. Let the mixture rest a few minutes before using.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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