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Bananas 'n Cream Bundt Cake

 
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Reminisce Magazine's contest winning recipe. By: Oma Rollison (my mother) "'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."

Yield

16

servings

Prep

20

min

Cook

50

Ready

1

hrs

Trans-fat Free, Low Sodium
 

Ingredients

2 cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
cup vegetable shortening
*
1 ¼ cups sugar
2 large eggs
1 teaspoon vanilla extract
pure
1 ¼ cups bananas
over ripe, about 3 medium
*
1 cup sour cream
or plain yogurt, 8 ounces
¾ cup walnuts
or pecans, chopped
powdered sugar
for dusting, optional
*

Directions

"This is my very slightly up-dated version of mom's now famous cake."

Preheat oven to 350°F. Grease and flour a 10 inch Bundt or tube pan.

In a bowl, whisk together the first 4 dry ingredients; set aside.

Measure out the shortening and sugar; set aside.

Chop and measure out nuts; set aside.

Mash and measure out bananas; set aside.

In large mixer bowl, cream the shortening and sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

Add bananas and mix well.

Add the dry ingredients to the creamed mixture alternately with the sour cream, mixing just until combined.

Fold in nuts.

Pour into prepared pan.

Bake at 350°F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan 10 minutes before inverting onto a wire rack to cool completely.

Dust with confectioners' sugar, if desired. Yield 12 to 16 servings.

Note: Many have said that their families loved the addition of chocolate chips to this recipe.

Nutrition Facts: 1 serving (1 slice) equals 244 calories, 11 g fat (3 g saturated fat), 36 mg cholesterol, 126 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

 

* not incl. in nutrient facts

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Comments

Barb
Michigan
 about 9 years ago

Can't wait to try this. The recipe calls for 1 1/4 cup of sugar twice. I assume this is a typo. Can you please send a reply comment before I actually try this. Thanks.

zhangbo
Toronto, Canada
 about 9 years ago

Thanks for your comment, just removed the other 1 1/4 cups sugar, should be only once, enjoy this delicious cake!


Carrollton, United States
 over 6 years ago

5 Stars!
This is, hands down, the most delicious banana cake on the planet! No other cake even comes close. And, no, it doesn't taste like banana bread.
For the richest banana flavor, be sure to use very over-ripe bananas.

Roberta
Villa Rica, GA

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 19434% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 125mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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