Bananas 'N' Cream Bundt Cake
A moist and flavorful banana bundt cake with walnuts and a hint of vanilla, perfect for breakfast, tea time, or dessert, appealing to banana lovers and cake enthusiasts.
Ingredients
Instructions
- In a mixing bowl, cream shortening and sugar.
- Add eggs one at a time, beating well after each addition.
- Blend in vanilla.
- Add mashed 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 chopped walnuts.
- Pour batter into a greased and floured 10-inch fluted Bundt pan.
- Bake at 350°F (175°C) for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
- Dust with confectioners sugar before serving.
Tips & Substitutions
For a lighter texture, make sure not to overmix the batter once you add the dry ingredients. If you don't have shortening, you can substitute with unsalted butter, but it may alter the cake's richness. Using Greek yogurt in place of sour cream can also work well and adds a tangy flavor. For added moisture, consider incorporating some applesauce.
Serving Suggestions
This delicious Bananas 'N' Cream Bundt Cake is perfect for brunch or as a dessert. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it an ideal choice for gatherings or casual get-togethers.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bananas 'N' Cream Bundt Cake contains roughly 494 calories, with 3g protein, 22g carbohydrates, and 46g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just be sure to thaw them completely and drain any excess liquid before mashing. This can actually enhance the flavor and moisture of your cake.
What can I substitute for walnuts?
If you have a nut allergy or simply prefer not to use walnuts, you can substitute with chocolate chips or sunflower seeds for added texture and flavor. Both options will complement the banana flavor nicely.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).