Monday, June 22, 2009

Bananas and Cream Bundt Cake


This cake is unbelievably easy to make and is delicious with just a little bit of confectioner's sugar sprinkled over it. I did end up using some icing on mine, just because I had leftovers from another recipe. The icing was very good, too. Most of the ingredients in this cake are staples in most kitchens so this would make a great quick cake for unexpected company or a last minute get together.


Bananas and Cream Bundt Cake

1/3 cup shortening
1 1/4 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/4 cup mashed ripe bananas
2 cups all purpose flour
1 1/4 tsps. of baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
3/4 cup of chopped walnuts
1 cup chocolate chips (optional)

In a mixing bowl, cream together the shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and bananas and combine.

In a separate bowl, stir together the flour, baking soda and baking powder and salt. Add the flour mixture alternately with the sour cream, stirring until just combined. Add walnuts and chocolate chips, if desired.

Pour into a greased and floured bundt pan and bake at 350 degrees for 50 minutes or until toothpick inserted comes out clean. Dust with powdered sugar or top with your choice of icing.



“All the world is birthday cake, so take a piece, but not too much.”
-George Harrison

8 comments:

CountryDew said...

I wish you lived close by so you could invite me over for tea and cake.

sweetflutterbys3 said...

Me, too :) Maybe someday...

Debi Kelly Van Cleave said...

By shortening, do you mean butter? My mother-in-law is on her way and this might be a nice treat to make!

www.GreenerPastures--ACityGirlGoesCountry.blogspot.com

sweetflutterbys3 said...

No, I used vegetable shortning. I guess you could use butter or even a half and half mixture if you needed too. I've read that works just as well.

Let me know how it goes with your visit and with the cake!

Debi Kelly Van Cleave said...

Believe it or not, I've never used shortening before in anything I've ever baked. Hey, I had to learn to bake on my own since my mother wouldn't mix up a box of Betty Crocker if her life depended on it, lol. So the question is, do I buy a big can of that shortening stuff and use that for my baking? What's the point of it? Is it better for baking than butter? Cheaper maybe?

sweetflutterbys3 said...

Well, it depends. Shortening will make your baking different in a subtle way. You could buy a small can of shortening and use it whenever you baking something like this, or substitute butter and that should work too. Either way. I do use shortening enough to justify buying a larger can because I bake so darn much :)

Grace said...

i love what sour cream does to cakes and breads, and the bananas would make this extra moist. love the decoration with powdered sugar too—nice touch!

sweetflutterbys3 said...

I agree. I will try almost any recipe with sour cream in it! Yum!