Fresh Banana Bundt Cake

Bernadette Jenkins, D.H.S.


  • 1/2 cup shortening
  • 1 1/2 cup sugar
  • 1 1/2 cup mashed banana (about 3)
  • 2 eggs
  • 1 tsp vanilla
  • 2 cup cake flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream


  • 2 1/2 cup confectioners sugar
  • 4 tsp hot water
  • 1 tsp rum

Put hot water in a small bowl and beat in the confectioners sugar until the frosting is thick enough to spread. Add rum. Beat until creamy.

Preheat oven to 350°F. Spray Baker’s Joy onto an 8 cup Bundt pan.

Cream the shortening. Slowly add the sugar and beat until light. Add banana, eggs, and vanilla and beat well. Mix the flour, baking soda, and salt. All to the first mixture and blend slowly. Add sour cream and beat until well blended.

Spread in the pan and bake for 45 minutes. Cool.

Yield: 1 Bundt ring cake.

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