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Bananas 'n' Cream Bundt Cake

Bananas 'n' Cream Bundt Cake
"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."
12-16 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1/3 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups mashed ripe bananas (about 3 medium)
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons 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 large bowl, cream the shortening and sugar until light and
  • fluffy. Add the eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Add bananas and mix well. Combine the
  • 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 50-55 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely. Dust with confectioners' sugar.
  • Yield: 12-16 servings.
© Taste of Home 2013

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Bananas 'n' Cream Bundt Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013