Bananas N' Cream Bundt Cake


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This contest winning recipe, created by Oma Rollison (my mother), was featured in the April '94 issue of Reminisce Magazine. It is to die for!

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Atlanta, Georgia

Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

12-14 servings


  • 2 C. all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 C. vegetable shortening
  • 1 1/4 C. granulated sugar
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 1 1/4 C. mashed over ripe bananas
  • 1 C. sour cream
  • 3/4 C. chopped walnuts or pecans
  • confectioners' sugar for dusting

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Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. In a bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, on medium mixer speed, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Add the flour mixture to the creamed mixture by thirds alternately with sour cream, stirring just until combined. Fold in nuts. Pour into prepared pan. Bake for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Note: Diabetic? Replace the sugar with an equal amount of Splenda.

Tip: Peel and freeze your over ripe bananas in a Ziploc bag so you'll always have them on hand to make this fantastic cake.

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