AuthorRetroRuth
From the Chiquita Banana Test Kitchen
[cooked-sharing]
2 cups sliced bananas, firmly packed
1 package spice cake mix (18 1/2 oz)
⅓ cup water
2 eggs
2 tbsp light rum or 1 tsp rum extract
Frosting
1 egg white
¾ cup firmly packed brown sugar
2 tbsp water
sliced bananas and candied cherries, for garnish
1
Measure sliced bananas into a large bowl. Beat on low speed of mixer until bananas are mashed. Add cake mix, water, eggs, and rum. Beat 2 minutes at medium speed on mixer, or as directed on package. Spoon into a greased and floured 13 x 9 pan. Bake in a preheated 350-degree oven for 40 to 45 minutes. Cool.
Frosting
2
Combine egg white, brown sugar and water in the top of a double boiler. Place over boiling water and beat with mixer until light and fluffy. Spread on the cooled cake in pan. Decorate with banana slices and cherries.
Ingredients
2 cups sliced bananas, firmly packed
1 package spice cake mix (18 1/2 oz)
⅓ cup water
2 eggs
2 tbsp light rum or 1 tsp rum extract
Frosting
1 egg white
¾ cup firmly packed brown sugar
2 tbsp water
sliced bananas and candied cherries, for garnish