Sour cream in this banana cake lends a slight tang as well as richness. The cake goes together quickly and is topped simply with a sprinkling of confectioners' sugar. Yogurt may be substituted for the sour cream.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 1/3 cup shortening
- 1-1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 medium ripe bananas, mashed
- 2 cups flour
- 1-1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream (see Note)
- 3/4 cup chopped walnuts or pecans
Preparation:
In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla and bananas.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F. for 50 minutes or until done. Cool, then dust with confectioners sugar before serving.
Yield: 12 servings.
Note: Or replace sour cream with 1 cup of banana or vanilla yogurt.
Recipe Source: Oma Rollison
Reprinted with permission.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F. for 50 minutes or until done. Cool, then dust with confectioners sugar before serving.
Yield: 12 servings.
Note: Or replace sour cream with 1 cup of banana or vanilla yogurt.
Recipe Source: Oma Rollison
Reprinted with permission.
