Labor Day weekend is one of the most traveled weekends of the year.  Sometimes it is difficult to find a delicious recipe that also travels well, especially several hours away, and you don’t want to show up empty handed using the travel time as an excuse (we see your side-eye, Aunt Patty).  This Labor Day Banana Cake is anything but laborious, but travels like a dream and satisfies even the most picky eaters. Soft, moist, perfectly sweet, this recipe is for you.

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant banana pudding mix
• 4 eggs
• 1 cup water
• 1/4 cup vegetable oil
• 3/4 cup mashed bananas
• 2 cups confectioners’ sugar
• 2 tablespoons milk
• 1 dash vanilla extract
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To make glaze: In a small bowl, combine confectioners’ sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

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