Bananas ‘n Cream Bundt Cake

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This delicious cake doesn’t need icing!


  • 2 cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable shortening
  • 1 ¼ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups bananas (over ripe, about 3 medium)
  • 1 cup sour cream
  • ¾ cup walnuts (or pecans, chopped)
  • powdered sugar


  1. Preheat oven to 350°F. Grease and flour a 10 inch Bundt or tube pan.
  2. In a bowl, whisk together the first 4 dry ingredients; set aside.
  3. Measure out the shortening and sugar; set aside.
  4. Chop and measure out nuts; set aside.
  5. Mash and measure out bananas; set aside.
  6. In large mixer bowl, cream the shortening and sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
  7. Add bananas and mix well.
  8. Add the dry ingredients to the creamed mixture alternately with the sour cream, mixing just until combined.
  9. Fold in nuts.
  10. Pour into prepared pan.
  11. Bake at 350°F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
  12. Cool in pan 10 minutes before inverting onto a wire rack to cool completely.
  13. Dust with confectioners’ sugar, if desired. Yield 12 to 16 servings.


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