Ingredients

1 box yellow cake mix
1 package Jell-O Instant Banana Cream Pudding & Pie Filling
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chopped pecans

Directions

1. Mix all the ingredients well.
2. Pour into 2 large or 4 small greased loaf pans.
3. Bake at 350° F for 40 to 45 minutes.

Makes 2 large or 4 small loaves.

CALORIES 307(1% from fat); FAT 17g (sat 2g); CHOLESTEROL 54mg; CALCIUM 57mg; CARBOHYDRATE 36g; SODIUM 326mg; PROTEIN 4mg; FIBER 1g; IRON 1mg

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Ingredients

2/3 cup whole milk
1 tablespoon fresh lemon juice
2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
2 very ripe medium bananas
3 oz walnuts, chopped (1 cup)

Directions

1. Put oven rack in middle position and preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
2. Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.
3. Whisk together flour, baking powder, salt, and baking soda in a bowl.
4. Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)
5. Add flour mixture to banana mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in walnuts.
6. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.
7. Cool bread in pan on a rack 20 minutes, then invert bread onto rack.
8. Remove paper and turn bread right side up on rack to cool completely.

Makes 1 (9-inch) loaf.

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