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"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."
Nutritional 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.
Originally published as Bananas 'n' Cream Bundt Cake in Reminisce Extra April 1994, p47
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 09, 2013 by tnbshepperd
was good, but i wouldn't consider it a CAKE. It was just a banana bread recipe in a bundt pan.I enjoyed it, but was disappointed that it wasn't more cake-like.
was good, but i wouldn't consider it a CAKE. It was just a banana bread recipe in a bundt pan.
I enjoyed it, but was disappointed that it wasn't more cake-like.
Reviewed on Mar. 20, 2013 by missdc
This recipe is much much better than banana bread recipe......goes a long way and is delish Top with powdered sugar when cooled.....for a nice finished look
Reviewed on Jan. 29, 2013 by HOGWriter
A butter flavor shortening and/or vanilla butter & nut flavoring (in place of vanilla extract) marries well with this recipe if you prefer to tone down the bananas. However, the cake is really perfect all by itself. We so enjoyed it!
Reviewed on Oct. 04, 2012 by Montgomery77
This one's a keeper. I will now make this instead of banana bread - definitely better. Thanks for sharing!
Reviewed on Mar. 26, 2012 by cyounce
Very good & came out perfectly. I typically make banana bread w/my ripe bananas, but was glad I tried this recipe for a change.
Reviewed on Nov. 13, 2011 by crazynamma
Awesome cake...moist loved it. It now one of my husbands favorites
Reviewed on Jan. 10, 2011 by Rita1943
I made this just as directed and it did not rise. It was not good. I don't know what happened.
Reviewed on Jun. 04, 2010 by weezerly_MO
Made this marvelous cake today, just as written. Very moist, wonderful flavor. It's keeper.
Reviewed on Jun. 02, 2010 by lwhitneysmith
Best ever... I have been trying to find the moistest Banana Bread and this one rates #1 in a bread pan or a Bundt pan.
Reviewed on Jan. 03, 2010 by redplover
Great way to use up those overripe bananas. I did use butter instead of shortening and I added a handful of dried cranberries so I may reduce the sugar by the 1/4 cup next time. Enjoyed by the whole family.
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