Introducing the delectable “Bananas ‘n Cream Bundt Cake,” a delightful creation that’s sure to become a staple in your baking repertoire! 🍌🍰 This recipe, graciously shared by Carmen on a beloved cooking forum, originally hails from the talented Oma Rollison, featured in a Taste of Home publication. With its simple yet irresistible combination of flavors, this cake has garnered rave reviews from all who have had the pleasure of indulging in its moist, banana-infused goodness. And the best part? No frosting necessary, making it the ultimate hassle-free snack cake! 🎉
Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 10 minutes
Ingredients:
- 1/3 cup shortening
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup chopped walnuts (optional)
- Confectioners’ sugar, for dusting
Instructions:
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Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring even distribution to prevent sticking.
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In a large mixing bowl, cream together the shortening and sugar until light and fluffy, using a hand mixer or stand mixer fitted with the paddle attachment.
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Add the eggs to the creamed mixture, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and mashed bananas until well combined, creating a fragrant and flavorful base for your cake.
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In a separate bowl, sift together the flour, baking powder, baking soda, and salt, ensuring even distribution of leavening agents and seasonings.
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Gradually add the dry ingredients to the banana mixture, alternating with the sour cream, until a smooth batter forms. Be careful not to overmix, as this can result in a dense cake.
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If desired, gently fold in the chopped walnuts, adding a delightful crunch and nuttiness to each bite. Feel free to omit the nuts for a nut-free option or substitute with your favorite nuts, such as pecans or almonds, for a personalized touch.
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Pour the batter into the prepared bundt pan, spreading it evenly to ensure uniform baking.
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Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean, with moist crumbs clinging to it. Keep an eye on the cake towards the end of the baking time to prevent overbrowning.
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Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes, allowing it to set slightly before transferring to a wire rack to cool completely.
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Once cooled, gently invert the cake onto a serving plate, revealing its beautifully golden exterior. Dust the top generously with confectioners’ sugar for a touch of sweetness and an elegant finishing touch.
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Slice and serve this delightful Bananas ‘n Cream Bundt Cake alongside a cup of coffee or tea for a cozy afternoon treat, or enjoy it as a delightful dessert to cap off any meal.
Useful Tip: For a fun twist, consider substituting the sour cream with 1 cup of banana yogurt or vanilla yogurt, imparting a creamy richness and subtle tang to the cake that’s simply irresistible!
With its moist crumb, luscious banana flavor, and satisfyingly sweet profile, this Bundt cake is guaranteed to become a favorite among friends and family alike. Whether enjoyed as a midday pick-me-up or a comforting dessert, this recipe promises pure indulgence with every bite. So go ahead, gather your ingredients and embark on a baking adventure that’s sure to delight your taste buds and warm your heart. Happy baking! 🍌✨
