Banana Nut Cake

I'm trying to use up items that are hiding out in the freezers as they are all stuffed to the brim.  I've noticed some bananas had taken up residence and thought this simple cake would be an ideal way to help reduce the freezer population.

The cake isn't too bad as it starts out as a mix.  Again, it's not an ooey gooey comfort food, but it's a nice change from banana bread. 

The ingredients in italics are what the cake mix calls for - depending on your mix, these may or may not be the same (and yes, I used applesauce instead of the called-for oil).  Voice of experience - Do not add the water the cake mix calls for!  (Although, if you do add the water because you are a horrible direction follower, the cake is still good, it'll just take a little longer to bake).  My case also had sprinkles in as my co-baker wanted sprinkles.

Banana Nut Cake
~ adapted from 9x13 The Pan That Can

1 package 2 layer size yellow cake mix
4 eggs
1 T applesauce
2/3 cup mashed ripe banana (2 or 3 bananas)
2/3 cup buttermilk or sour milk
1/4 tsp ground nutmeg
1/2 cup chopped walnuts, toasted
1 16 oz can cream cheese frosting

Preheat oven according to package directions for cake mix,.  Prepare cake mix according to package directions using a 9x13 baking pan, except use one more egg than the package directs, and do not add the water.  Add the banana, buttermilk and nutmeg.  Fold walnuts into batter.  Spread batter evenly in prepared pan.  Bake according to package directions.  Cool in pan.

Spread frosting over cake.  Cover and store in refrigerator.

Makes 15 servings.