This week has been … well, interesting! And hard! Living so close to the Rocky Mountains in Alberta, we can have snow every month of the year! But this week, we had cold. And I mean REALLY cold … -38C through the night! Norma was moving and had to stay in a short-term apartment for a few weeks ‘til her new place was ready. She picked a wonderful apartment right in the heart of a funky downtown community. Before she moved in, we dreamed of wandering the area and taking in different restaurants and coffee houses and poking around the shops. But, when the temperature at 6pm is -32C … we did not even dare to venture out! Thankfully, I’d completed this week’s bake … Bananas ‘n Cream Bundt Cake … and so we bundled ourselves up with a cup of tea, a slice of cake and a good baking show!
This bake … one I’ve made many times … is from Oma Rollison of El Cajon, California.
Bananas ‘n Cream Bundt Cake
1/3 cup shortening (this time, I used margarine)
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups mashed ripe bananas (2-3 medium)
2 cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
¾ cup chopped walnuts
Confectioners’ sugar
1. In a large mixing bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts
2. Pour into a greased and floured 10” fluted tube pan. Bake at 350F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool complete. Dust with confectioners’ sugar.
As I said, I’ve made this recipe many times and it never disappoints. Two things I don’t do … add walnuts or dust with the confectioners’ sugar. My family are not big fans of walnuts and I like the cake without the added sweetness of the confectioners’ sugar. This really is a versatile cake … since it’s not iced, it’s a great addition to a continental breakfast. And, after dinner it’s a nice treat but not too sweet. I love the addition of the sour cream, the cake is so soft and creamy. And you know my love of frozen bananas, the flavor is fantastic!
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