Banana Walnut Sour Cream Bunt Cake
By
Kathy Sterling
@Kster2033
1
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!
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!
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
How to Make Banana Walnut Sour Cream Bunt Cake
- 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.
