Banana Bundt Cake
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 16 servings.
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
Ingredients
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1/3 cup shortening
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1-1/4 cups sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1-1/4 cups mashed ripe bananas (about 3 medium)
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2 cups all-purpose flour
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1-1/4 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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3/4 cup chopped walnuts
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Optional: whipped cream and sliced bananas
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine 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 prepared pan.
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2.
Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, serve with whipped cream and additional bananas.
Nutrition Facts
1 piece: 244 calories, 11g fat (3g saturated fat), 33mg cholesterol, 131mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 4g protein.
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