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Bananas and Cream Bundt Cake Recipe

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From Oma Rollison, About.com Guest

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

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.

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