Bananas and Cream Bundt Cake

contributed by Alison Alves

1/3 cup shortening

1 1/4 cups sugar

2 eggs

1 1/4 cups mashed ripe bananas

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream (can also use banana yogurt!)

3/4 cup chopped walnuts

confectioners’ sugar

            Directions

  1. In a mixing bowl, 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. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F 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.
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