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Bananas 'n' Cream Bundt Cake Recipe

Bananas 'n' Cream Bundt Cake Recipe

"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 YIELD: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

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.

Nutritional Facts

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

Reviews for Bananas 'n' Cream Bundt Cake

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."

MY REVIEW
Reviewed Mar. 4, 2015 Edited Mar. 5, 2015

"I made this cake for the first time and I DID adjust the recipe to my own individual taste! This cake came out very nicely, too! I'd used: 5 Tbsp. butter, 1 Tbsp. ground navel orange,

1 cup mashed ripe bananas, 1-1/4 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, 1 carton of Greek pineapple yogurt (a 5.3-oz. size with fruit on the bottom), 1/2 cup chopped pecans and 1/4 cup semi-sweet chocolate chips with 2 Tbsp. flour. I did not use regular shortening since I'd had the butter already measured out! I kept the eggs, vanilla, flour the same! I baked the cake 50 minutes in a greased and floured 10" fluted Bundt pan.
I left the cake plain! Thank you for sharing this recipe! it was a great way to use up ripe bananas which I'd had on hand, plus the Greek pineapple yogurt! I'd omitted the sour cream since I didn't have it available! delowenstein"

MY REVIEW
Reviewed Dec. 5, 2014

"Best banana cake ever. The cake is soft and moist. I use reduced fat sour cream and leave out the walnuts as no one in my family likes them. No need for frosting or even powdered sugar, because it is already sweet enough."

MY REVIEW
Reviewed Oct. 6, 2014

"Oh my goodness--this is exactly the recipe I was looking for. It is a light, fine textured cake, not a bread and it came out perfectly. I added some cinnamon, nutmeg and ginger to the nicest batter ever. I was very careful not to over mix it. It is now my go to banana cake recipe. It can stand alone without any 10 X sugar or icing. Thank you for posting it."

MY REVIEW
Reviewed Aug. 6, 2014

"Very good! I make banana bread routinely, and this recipe is a wonderful

Change. Moist, delicious and I made it exactly as recipe stated. Certainly more of a dessert than a breakfast bread."

MY REVIEW
Reviewed Jan. 19, 2014

"Great recipe. way better than regular Banana nut bread. The sour cream must be the key this being such a moist cake."

MY REVIEW
Reviewed Oct. 14, 2013

"Not amazing, but OK."

MY REVIEW
Reviewed May. 9, 2013

"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."

MY REVIEW
Reviewed Mar. 20, 2013

"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"

MY REVIEW
Reviewed Jan. 29, 2013

"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!"

MY REVIEW
Reviewed Oct. 4, 2012

"This one's a keeper. I will now make this instead of banana bread - definitely better. Thanks for sharing!"

MY REVIEW
Reviewed Mar. 26, 2012

"Very good & came out perfectly. I typically make banana bread w/my ripe bananas, but was glad I tried this recipe for a change."

MY REVIEW
Reviewed Nov. 13, 2011 Edited Nov. 11, 2013

"Awesome cake...moist loved it. It is now one of my husbands favorites..it has become my sons favorite too....it is my go to at least 2times a month...."

MY REVIEW
Reviewed Jan. 10, 2011

"I made this just as directed and it did not rise. It was not good. I don't know what happened."

MY REVIEW
Reviewed Jun. 4, 2010

"Made this marvelous cake today, just as written. Very moist, wonderful flavor. It's keeper."

MY REVIEW
Reviewed Jun. 2, 2010

"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."

MY REVIEW
Reviewed Jan. 3, 2010

"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."

MY REVIEW
Reviewed Oct. 15, 2009

"I just made this for a bake sale and it turned out beautifully. I'll have to make another one just to taste it."

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Wine Pairings

Sweet White Wine

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