Banana and Creme Bundt Cake
1/3 cup shortening
1 1/4 cups granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 1/4 cups ripe bananas, mashed
(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 walnuts, chopped
confectioners' sugar, optional
In a mixing bowl, cream shortening and sugar.
Add beaten eggs, beating well.
Blend in vanilla extract.
Add bananas and mix well.
Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the sour cream, stirring just until combined.
Pour into a well-greased and floured 10-inch Bundt pan.
Bake at 350 degrees F for 50 minutes or until cake tests done.
Cool 10 minutes in the pan before removing to a wire rack to cool completely.
Dust with confectioners' sugar.
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