BANANA CAKE WITH CREAMY BANANA FROSTING

1 standard-size box yellow cake mix
1/3 cup dark brown sugar
1 teaspoon cinnamon
2 overripe bananas, mashed (1 cup)
1 tablespoon lemon juice
1/2 cup vegetable oil
3 eggs
FROSTING
3 overripe bananas, mashed (1 ½ cups)
1 tablespoon lemon juice
1 teaspoon vanilla
1 tablespoon milk
2 cups confectioners' sugar

Grease and flour 2 8-inch round cake pans. Heat oven to 350 degrees.

In large bowl of an electric mixer, stir the dry cake mix, brown sugar and
cinnamon. Mash the bananas a second time with the lemon juice and add to the
bowl along with 1 cup water, the oil and eggs. Beat at low speed to
incorporate, then on medium speed for 3 minutes. Divide batter between
prepared pans and bake 30 minutes, or until toothpick inserted in center
comes out clean.

To make frosting: Mash bananas thoroughly a second time with the lemon juice
and scrape into bowl of an electric mixer. Add the vanilla and milk; beat
well. Gradually beat in the confectioners' sugar. Because the size and
ripeness of the bananas will affect the flavor and consistency, taste
frosting and adjust sugar, or if too stiff, add a little milk. Beat on
medium-high speed for 3 minutes, until the frosting is very creamy.

Spread between layers and on top and sides of cake. Makes 16 servings. Keep
refrigerated.

Per serving: 314 calories (33 percent from fat), 11.9 g fat (1.5 g
saturated, 6.1 g monounsaturated), 40.4 mg cholesterol, 2.9 g protein, 50.4
g carbohydrates, 1.1 g fiber, 230.3 mg sodium.