Bananas 'n' Cream Bundt Cake
Serves 14
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 you.
Oma Rollison, El Cajon, California
Calories per serving: 268
Ingredients:
1/3 cup shortening
1-1/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cup mashed ripe banana (about 3 medium)
2 cups all-purpose flour
1-1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup chopped walnuts
confectioners' sugar
Directions:
In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.
© Copyright Reiman Publications, 1993-1997
© Copyright Reiman Publications, 1993-1997
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- Taste of Home Family Favorites, Availible in the Cook'n library
