Banana Walnut Sour Cream Bunt Cake

Kathy Sterling

By
@Kster2033

I must of thought the world was going to run out of Sour Cream as when I arranged my refrigerator I discovered several cartons. Not wanting to waste any, added to the fact I had some bananas that were turning brown, I experimented with this cake. Me and my family were more than pleased.

This cake is so moist, unlike a lot of bunt cakes. It would be great with coffee for breakfast or any time as dessert.

Your friends & family will think you worked on it all day. Enjoy!


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Comments:

Serves:

10

Prep:

25 Min

Cook:

55 Min

Ingredients

1/3 c
shortening
1 1/2 c
granulated sugar
2
eggs
3 large
bananas, rippened
1 tsp
pure vanilla extract
1 tsp
almond extract
2 c
all purpose flour
1 1/2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 c
sour cream
1 c
walnut pieces

Directions Step-By-Step

1
Preheat oven to 350 degrees.
Grease & flour (or use baking spray) a bunt cake pan
Mash bananas in a small bowl, set aside.
2
In a large mixing bowl cream shortening and sugar until blended. Add eggs and mix well. Stir in vanilla extract, almond extract and mashed bananas. Mix well.
3
Slowly add flour, baking powder, baking soda and salt to the liquid mixture. Mix for 2 minutes to blend all ingredients. Do not over beat.
Stir in walnut pieces.
Pour into a prepared bunt pan.
Bake for 55 minutes or until a toothpick comes out of the cake clean.
4
When cake has cooled, turn onto a plate and dust with powdered sugar or topping of your choice.

About this Recipe

Course/Dish: Cakes