Two Chocolate-Banana Cakes
This recipe is based on the banana cake recipe on pp. 72-73 of Anne Byrn's excellent book The Cake Mix Doctor, and makes 2 cakes.

1 package (18.25 oz) banana cake mix (I think it was a Duncan Hines mix)
1 package (18.25 oz) dark chocolate fudge cake mix
1 c packed light brown sugar
4 ripe bananas
8 oz banana cream yogurt
~1.5 c water
1 c vegetable oil
6 large eggs
1 c. chopped walnuts
1 c. dark chocolate chips (I used Ghirardelli 60% cacao)
1 c. white chips

Preheat oven to 325. Grease and flour 2 Bundt or tube pans or one of each. (I haven't gotten the knack of doing this well enough so that I don't have to fight to get the cake out of the pan. I welcome suggestions!)

Place each cake mix in a separate large mixing bowl. Mash the bananas and divide in half, add half of the yogurt to each half of the bananas, add enough water to each banana-yogurt mixture to equal 2 2-cup measures (in my case, I had about 3/4 c. mashed banana + 1/2 c. yogurt + 3/4 c. = 2 c.), and add one 2-cup measure to each cake mix. Add half of the oil and 3 eggs to each mix. Blend the lighter mix for 1 minute on low speed, scrape sides, and then 2 minutes on medium speed. Fold in half the walnuts and the dark chips. Then likewise blend the chocolate mix, and fold in half the walnuts and the dark white chips. Pour half of the banana cake mix in each pan, and then pour half of the chocolate cake mix on top of each.

Bake for at least an hour. Test with a piece of dry spaghetti -- should come out clean. Let cool for a good long while (I wrecked the one in the tube pan by removing it too quickly), run a long thin knife around the edge of each, and then wrestle out of pans (unless you know the secret of getting them to just pop out). Let cool completely and enjoy. The cakes came out so moist that I decided they didn't need any kind of frosting.

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