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

Bananas 'n' Cream Bundt Cake Recipe

Read Reviews
4.5 22 28
Publisher Photo
"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
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 12-16 servings

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

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.

Directions

  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.


Reviews for Bananas 'n' Cream Bundt Cake

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

MY REVIEW
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!!!"

MY REVIEW
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!"

MY REVIEW
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,"

MY REVIEW
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."

Loading Image