BANANA CAKE
Aapted from: The Cake Mix Doctor by Anne Byrn
Source: New York Times, January 8, 2003

Solid vegetable shortening
Flour
1 package (18 1/4 ounces) plain yellow cake mix
1/2 cup packed light brown sugar
1 teaspoon cinnamon
2 ripe medium-size bananas, mashed (about 1 cup)
1/2 cup vegetable oil
3 large eggs
2 teaspoons crème de banane liqueur, optional.

Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan with shortening, and dust with flour. Shake out excess flour.

Place cake mix, brown sugar and cinnamon in a large mixing bowl. Add mashed bananas, 1 cup water, oil, eggs and, if desired, liqueur. Blend with an electric mixer on low speed 1 minute. Stop mixer and scrape down side of bowl with rubber spatula. Beat 2 minutes at medium speed until well blended, scraping side again if needed. Pour into prepared pan, and place on center rack of oven.

Bake until top is lightly browned and a toothpick inserted in center comes out clean, about 40 minutes. Remove from oven, and cool on a wire rack.