Banana Walnut Sour Cream Bunt Cake

Kathy Sterling


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!

★★★★★ 2 votes
25 Min
55 Min


1/3 c
1 1/2 c
granulated sugar
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
1 c
sour cream
1 c
walnut pieces


1Preheat oven to 350 degrees.
Grease & flour (or use baking spray) a bunt cake pan
Mash bananas in a small bowl, set aside.
2In 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.
3Slowly 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.
4When cake has cooled, turn onto a plate and dust with powdered sugar or topping of your choice.

About this Recipe

Course/Dish: Cakes