Banana Bundt Cake

Total Time Prep: 20 min. Bake: 50 min. + cooling
Yield 16 servings
Test Kitchen Approved
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

  • 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
  • Optional: Whipped cream and sliced bananas

Directions

  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, 1 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.
  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.

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
Recipe Creator

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