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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This is delicious served warm or cold, I have also made this cake omitting the bananas, it is still good but I prefer it with them added ;-) for greasing pan see my Pan Release, Professional Pan Coating (Better Than Pam Spray!) Ingredients:
1 cup butter, room temperature |
1/2 cup shortening, room temperature |
3 cups sugar |
1 tablespoon vanilla (or use 2-3 teaspoons almond extract) |
2 large ripe bananas, mashed |
5 large eggs (room temperature) |
3 cups flour |
1/2 teaspoon baking powder |
1 teaspoon cinnamon |
1 cup half-and-half cream |
1 cup chopped black walnut |
Directions:
1. Set oven to 325 degrees.
2. Grease and flour a 10-inch tube pan.
3. In a large bowl using an electric mixer at medium speed cream the butter and shortening with sugar and vanilla until fluffy (about 4-5 minutes, no sugar granules should remain).
4. Beat in eggs one at a time until combined, then mix in mashed bananas.
5. In a bowl combine flour, baking powder and cinnamon; stir into the creamed mixture alternately with half and half cream.
6. Stir in the walnuts.
7. Pour into prepared tube pan.
8. Bake for 1 hour and 20-30 minutes or until a toothpick inserted in the crown comes out clean.
9. Cool in pan for 15 minutes before turning out onto a wire rack to cool completely.
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