https://1041.grocerywebsite.com/Recipes/Detail/3762/
1 Ratings 1 Comment
Yield: 12 - 16 servings
| 1/3 | cup | shortening | |
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| 1 1/4 | cups | sugar | |
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| 2 | eggs | ||
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| 1 | teaspoon | vanilla | |
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| 3 | ripe bananas, mashed | ||
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| 2 | cups | flour | |
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| 1 1/4 | teaspoons | baking powder | |
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| 1 | teaspoon | baking soda | |
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| 1/2 | teaspoon | salt | |
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| 8 | oz. | sour cream | |
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| 3/4 | cup | chopped walnuts | |
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| Confectioners sugar | |||
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In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each. Blend in vanilla. Add bananas; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 50 minutes or until cake tests dones. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners sugar.
Please note that some ingredients and brands may not be available in every store.
https://1041.grocerywebsite.com/Recipes/Detail/3762/
Customer Comments
Sally H Grandview, Mo
“I served this bundt cake at a Church social and it was well received. Several people raved about the flavor and lightness.”
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