Bananas 'N' Cream Cake
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A home-kitchen version of bananas 'n' cream cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/3 c. shortening
- 1 1/4 c. sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/4 c. mashed ripe bananas
- 2 c. all-purpose flour
- 1 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. (8 oz.) sour cream
- 3/4 c. chopped nuts
- confectioners sugar
Method
In a mixing bowl, cream shortening and sugar.
Add the eggs, one at a time, beating well after each addition.
Blend in vanilla.
Add bananas and mix well.
Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined.
Stir in nuts.
Pour into a greased and floured 10-inch Bundt or tube pan.
Bake at 350° for 50 minutes or until cake tests done.
Cool 10 minutes in pan before removing to a wire rack to cool.
Dust with confectioners sugar before serving.
Yield:
12 to 16 servings.
Rate:
