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Cakes
- 1 box(es) (18.25 oz) devil’s food cake mix
- 1 cup(s) reduced-fat sour cream
- 1/2 cup(s) water
- 3 large eggs
- 1 teaspoon(s) ground cinnamon
- 1 1/2 cup(s) (about 4 medium) mashed ripe bananas
Glaze
- 1 1/2 cup(s) (9 oz) semisweet chocolate chips
- cup(s) heavy (whipping) cream
- 1/4 cup(s) light corn syrup
- Garnish: coarsely chopped toasted walnuts, sweetened dried banana chips
Directions
- Heat oven to 350°F. You’ll need 6 disposable baby (mini) loaf pans (5 3/4 x 3 1/4 x 2-in.) coated with nonstick spray and a baking sheet.
- Beat cake mix, sour cream, water, eggs and cinnamon in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes. Stir in mashed bananas. Pour into prepared pans (about 1 1/4 cups batter each); place on baking sheet.
- Bake 30 minutes or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pans on a wire rack 10 minutes. Invert on rack, remove pans, turn right side up and cool.
- Glaze: Microwave chocolate chips in a medium bowl on high, stirring every 20 seconds, until melted and smooth. Stir in cream and corn syrup; spread over tops of cakes. Sprinkle with walnuts and banana chips.
