Colleen's take: "I have altered this recipe into my own version, it's a complete hit in my house, my husband always wants it around so that he can eat it for breakfast every day! It's perfect for this Pumpkin filled October, the spice cake adds so much flavor and the moisture comes solely from the banana and pumpkin (no oil or eggs here), the added chocolate and nuts add the perfect crunch!"Ingredients:
- 3 ripe bananas
- box of Spice cake mix
- can of pumpkin puree
- 1 cup of chocolate chips
- 1/2 cup nuts (we use pecans & walnuts)
Directions:
In a stand mixer blend together bananas, puree and cake mix. After all the ingredients are mixed together stir in nuts and chocolate chips. Line a cake sheet pan with wax paper and bake at 350 for 35-40 minutes until knife inserted comes out clean. Refrigerate the leftovers if you aren't going to eat them within the first few days.
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