Bananas 'n Cream Bundt Cake
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."
over ripe, about 3 medium
or plain yogurt, 8 ounces
or pecans, chopped
for dusting, optional
"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.