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Bananas ‘n’ Cream Tube Pan Cake

This absolutely scrumptious banana Bundt cake needs no icing...just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. —Oma Rollison, El Cajon, California
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    12-16 servings


  • 1/3 cup shortening
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 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 sour cream
  • 3/4 cup chopped walnuts
  • Confectioners' sugar


  • 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts
1 slice: 244 calories, 11g fat (3g saturated fat), 36mg cholesterol, 126mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 4g protein.

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  • mom2lauren
    Dec 29, 2017

    This is scrumptious and wonderful for a family dinner or potluck! As a Volunteer Field Editor I enjoy trying out and reviewing recipes. This one made it into my hand written cook book, so it’s a keeper!

  • chegel45
    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.

  • Trinsmom2
    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!!!

  • fregeau
    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!

  • AzHummer
    Jul 17, 2015

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

  • SuziBevilJackson
    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.

  • delowenstein
    Mar 4, 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

  • CocineraH
    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.

  • Momma91304
    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.

  • Carrolllarremore
    Aug 6, 2014

    Very good! I make banana bread routinely, and this recipe is a wonderfulChange. Moist, delicious and I made it exactly as recipe stated. Certainly more of a dessert than a breakfast bread.