Bananas 'n' Cream Bundt Cake Recipe
Bananas 'n' Cream Bundt Cake Recipe photo by Taste of Home

Bananas 'n' Cream Bundt Cake Recipe

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4.5 22 28
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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."
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 12-16 servings


  • 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

Nutritional Facts

1 slice: 244 calories, 11g fat (3g saturated fat), 36mg cholesterol, 126mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 4g protein


  1. 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.
  2. 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.
Originally published as Bananas 'n' Cream Bundt Cake in Reminisce Extra April 1994, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Mar. 11, 2016

"Terrible! I bake all the time and found this cake to be dry and if I ever left it in the oven pursuant to the directions I would have had a charred piece of dryness. When I made this I thought only 1/3 of shortening and I was right."

Reviewed Jan. 27, 2016

"My first try at banana bread failed. I tried this recipe and score! I used butter instead of shortening n added a little pumpkin spice. It baked in about 40 minutes n came out delicious!!! Thanks for sharing!!!"

Reviewed Nov. 22, 2015

"I have made many loaf banana breads in my lifetime and then went to the same recipes in a 2 qt. pyrex dish because it baked faster. Now that I have tried this bundt cake I will never go back to anything else. It was scrumptious and light. Thanks so much!"

Reviewed Jul. 17, 2015

"7/16/15: Baked in bundt pan 50 minutes and sprinkled with powdered sugar. Excellent and easy. Will definitely make again,"

Reviewed Mar. 6, 2015

"I am very disappointed in this recipe. Cake looked great in the oven but when finished and I brought it out to cool it flattened to half its size. Will not make again."

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