Betty Demarke of Halawa Heights has been making this simple banana cake since finding the recipe in a magazine called Instructor in the early 1960s.

It is a family favorite, and she also bakes it for monthly dinners at the Institute for Human Services when her church, Aiea United Methodist, provides the evening meal.

“It’s easy and tastes yummy,” she says. “My ninth-grade grandson and a friend’s granddaughter who is the same age have made it easily and need no supervision.”

• 2 small very ripe bananas
• 4 eggs
• 1 Duncan Hines brand yellow cake mix
• 1 (3-ounce) box banana cream instant pudding
• 1 cup water
• 1/2 cup vegetable oil
• 1/2 cup finely chopped walnuts

Heat oven to 350 degrees. Grease a 9-by-13-inch pan.

Peel bananas and slice them into a large mixing bowl. Mash thoroughly. Add eggs and beat together.

Add the rest of the ingredients. Using an electric mixer, beat at medium speed for 2 minutes. Batter will be thick. Pour the batter into prepared pan. Bake 40 minutes.

Nutritional information unavailable.