Bananas 'n' Cream Bundt Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
THIS absolutely scrumptious cake needs no icing...just a dusting of confectioners' sugar. Even though this recipe has been a 'family secret' for years, I'm delighted to share it with my fellow Reminisce readers. Ingredients:
1/3 cup shortening |
1-1/4 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
1-1/4 cups mashed ripe bananas (about 3 medium) |
2 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
3/4 cup chopped walnuts |
confectioners' sugar |
Directions:
1. In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
|
|