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
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.