I had some very ripe bananas laying around. I hate for food to go to waste. It is hard to advocate for people facing food insecurity if you feel like you are wasting food. I started digging through the cabinet for recipe ideas because Gabe or I would not eat them that ripe. Gabe also wanted to help me cook. He drags his Cars stool into the kitchen and hovers over the island. There isn’t a whole lot a 4 year old can help with. I spotted a Butter Pecan cake mix in the cabinet and thought I could do some improvisation. I don’t know that I would call this a recipe, it isn’t much more than a butter pecan cake mix with some adjustments including the addition of bananas.
When Gabe helps in the kitchen I try to let him participate as much as possible. The first task I gave him was peeling the bananas. I could have let him mash them with a potato masher but I wanted the texture to be as smooth as possible. I had him drop the bananas into my mixer and we let it do the work.
I basically used the same recipe on the back of the box except I adjusted the amount of water and added 3 ripe medium bananas. Preheat your oven to 350.
- 3 ripe medium bananas
- 1 Betty Crocker Butter Pecan cake mix
- 3 eggs
- 3/4 cup water
- 1/4 cup vegetable oil