Tuesday, June 13, 2017


1/2 cup shortening

1 1/2 cups sugar
1 1/2 cups mashed bananas (about 3)
2 large eggs
1 tsp vanilla extract
2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream

Preheat oven to 350 degrees. Grease and lightly flour an 8-cup Bundt pan; set aside.

In a large mixing bowl, cream the shortening. Slowly add the sugar to the shortening and beat until light. Add the banana, eggs, and vanilla extract; beat well. Mix together the cake flour, baking soda and salt. Add flour mixture to the banana mixture and blend. Slowly add in the sour cream, mixing until well blended. Spread mixture into the prepared pan and bake at 350 degrees for about 45 minutes. Cool in the pan for 5 minutes before inverting. Cool cake completely before icing.


2 1/2 cups powdered sugar
4 tsp hot water
1 tsp Rum (or vanilla) extract
1/4 cup chopped walnuts or pecans

Put the hot water in a small mixing bowl and beat in the powdered sugar until the frosting is thick enough to spread. Add the extract and continue beating until creamy. Pour on cooled cake. Sprinkle chopped nuts over the top for garnish, if desired.

Note: This is a file photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.