Monday, January 16, 2012

Bananas and Cream Bundt Cake

 I got this recipe from a friend. She sends me some wonderful things to try! Thanks Laura! I am still on a quest to find a banana cake that Tony loves as much as he loved the one in San Angelo....this came close! I will definitely be making this again!


1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
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 mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend 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 a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving. **I actually used 1 banana, 2 Tbsp butter melted and 2 cups of powdered sugar and used that as a frosting drizzle for the cake instead of the called for powdered sugar.