Banana and Cream Bundt Cake

Customer Rating: 4

1 Ratings 1 Comment

Yield: 12 - 16 servings

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Note

Ingredients

Add shortening to shopping list 1/3 cup shortening

Add sugar to shopping list 1 1/4 cups sugar

Add eggs to shopping list 2 eggs

Add vanilla to shopping list 1 teaspoon vanilla

Add ripe bananas, mashed to shopping list 3 ripe bananas, mashed

Add flour to shopping list 2 cups flour

Add baking powder to shopping list 1 1/4 teaspoons baking powder

Add baking soda to shopping list 1 teaspoon baking soda

Add salt to shopping list 1/2 teaspoon salt

Add sour cream to shopping list 8 oz. sour cream

Add chopped walnuts to shopping list 3/4 cup chopped walnuts

Add Confectioners sugar to shopping list Confectioners sugar

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Directions:

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each. Blend in vanilla. Add bananas; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 50 minutes or until cake tests dones. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners sugar.

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