This cake was absolutely delicious. As one of the first recipes I saw in the book, I knew I had to make it. I love ANY banana related baked-good, so this was already a winner in my book.
I used a bundt pan to bake it in, but Grandma informed me that when she would make it, she would often put it in two round cake pans. Sometimes she would leave it plain, and sometimes she would use a boiled frosting. (Yes, I need to make this again with the frosting…cause duh.) I topped it with powdered sugar and let me tell you, it is a show stopper.
Most importantly, I took Grandma a slice, and she said it was absolutely delicious. I hope you enjoy making it. It was really easy. I will say, in the bundt pan you are looking at closer to a 55 minute bake time. And as always, if you use a bundt make sure to grease and flour that baby like your life depends on it.
Banana Nut Cake
- 1 bundt pan
- 1 Mixer
- 1 Spatula
- 2 1/2 cups Softasilk (Cake Flour) Sifted
- 1 2/3 cup White Sugar
- 1 1/4 tsp Baking Powder
- 1 1/4 tsp Baking Soda
- 1 tsp Salt
- 2/3 cup Shortening high grade (Crisco)
- 1/3 cup Milk
- 3 Ripe Bananas mashed
- 2 Eggs unbeaten
- 2/3 cup Nuts I used pecans, grandma uses walnuts 🙂
- Preheat oven to 350 degrees
- Sift all dry ingredients together.
- Melt shortening and add it to dry ingredients.
- Add milk and bananas.
- Add eggs.
- Gently mix together, until just combined
- Fold in Nuts.
- Pour into a well greased bundt pan.
- Bake in a 350 degree oven for 55 minutes or until a toothpick comes out clean.
- Remove Cake from pan and cool completely before topping with powdered sugar or frosting.