Monday, April 20, 2009

Same recipe, without the glaze...

I made this recipe again, but I didn't make the glaze. I like it a lot without the glaze (the glaze was just too sweet for me).

Bananas and Cream Bundt Cake
Taste Of Home


1/3 cup shortening
1-1/4 cups white sugar
2 eggs
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 (8 ounces) sour cream
3/4 cup chopped walnuts

Directions: Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.

In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well.

Combine the 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 bundt pan.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Yield: 12-16 servings.


Andrea said...

I bet it is great without the glaze. Thank you.
I posted an update about Colton on my blog. Thank you for your continued prayers, andrea

Alicia said...

I can totally make this right now if I had sour cream and a bundt pan!!!! LOL

Clark said...

Okay, I am a frosting guy through and through, but this was SO much better just with a light sprinkling of powdered sugar.