- Cooking Time: 45-50 min
- Servings: 12-14
- Preparation Time: 20 min
- 2 cups all purpose flour
- 1 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup vegetable shortening
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/4 cup mashed over ripe bananas
- 1 cup sour cream
- 3/4 cup chopped walnuts
- Preheat oven to 350º. Grease and flour 10" Bundt pan. In bowl whisk together flour, baking powder, baking soda and salt. Set aside. In large mixing bowl cream the shortening and sugar together. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Add the flour mixture to the creamed mixture alternately with the sour cream, stirring just until combined. Fold in nuts. Pour into prepared pan. Bake for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before transferring to wire rack to cool completely. Just before serving dust lightly with confectioners sugar.
NotesI had a couple bananas that were either going to the trash or were going to be baked into something. I've recently baked banana bread and banana muffins so searched for other options and stumbled upon this recipe. It is so, so good!! Very moist and full of flavor.
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