Big Taste Banana Cake

Serves: 5
Total Calories: 1,035
Yield: 24 squares


1 (14-ounce) box banana muffin mix
1/3 cup vegetable oil
3/4 cup water
1/2 cup cream of coconut
3 eggs
1/3 cup creamy peanut butter
Coconut Cream Peanut Butter Frosting:
1/2 cup cream of coconut
1/3 cup creamy peanut butter
1 (1-pound) box confectioners' sugar
maraschino cherry halves for garnish
banana slices and sugar sprinkles for garnish


Mix all together well; pour into greased 9x13-inch baking pan. Bake at 350° on top rack for 27 minutes.

Coconut Cream Peanut Butter Frosting:
Mix all together except cherries, bananas, and sprinkles. Add more powdered sugar or coconut milk for right consistency. Frost cake, then decorate with cherry halves, preferably one in each of 24 squares. (If frosting is too thick to spread, add a tablespoon of regular milk.) Place cherry halves, banana slices, and sprinkles arranged on 24 squares of cake.

Editor's Extra: Sprinkle a little lemon or pineapple juice on banana slices to keep from darkening. Remove bananas if cake is not all eaten. Fat chance.

Fun Fact: Greasing a pan can be as easy as spraying with baking spray. Melted butter or shortening spreads nicely and effectively with a brush, especially to get in crevices for the likes of a Bundt pan. But if you need to use shortening or cold butter, put your hand in a sandwich bag to pinch off a bit, then spread away. Now you don’t have to spend scrub time at the sink trying to get it off your fingers. Just throw away your "glove."

Nutritional Facts:

Serves: 5
Total Calories: 1,035
Calories from Fat: 336

This Big Taste Banana Cake recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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