#1,819: Banana Pudding Cake

I have been trying to make some sort of bread/baked good for the kids for breakfast to eat during the summer because I know they get tired of cereal and bagels.  I've been trying to find easy recipes that the kids can do on their own because they are really enjoying being in the kitchen and cooking for us.  This recipe has very few ingredients and seemed simple enough for them to do. This got pretty good reviews, except for the big chunks of banana...so next time I'm going to mash this WAY more or even puree it before adding it into the mixture.  A few chocolate chips wouldn't hurt either.  :) 

2 very, very ripe medium bananas, roughly mashed

1 box yellow or butter-yellow cake mix (Betty Crocker Super Moist turns out best)

1 (4-serving size) package Jello banana cream instant pudding powder

4 large eggs, lightly beaten

1 cup water

¼ cup olive oil

Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.

In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don't over-mix.

Pour into prepared bundt pan, lightly shaking to even out the batter.

Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don't over bake.

Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.