Banana Bundt Cake

1/4 cup ( 1/2 stick) butter or margarine
1/2 cup packed brown sugar
10 maraschino cherries, halved
1 banana, thinly sliced
1/4 cup coconut (optional)
1/3 cup solid vegetable shortening
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed bananas
1/2 cup sour milk or buttermilk

Preheat oven to 350°.

Melt butter with brown sugar in small saucepan. Grease 12-cup bundt pan and pour mixture into it. Arrange cherries, banana slices and, if using, coconut over bottom of pan, placing cherries flat side down.

In large bowl, cream shortening, granulated sugar, eggs and vanilla. In another bowl, combine dry ingredients. Add flour mixture to creamed mixture alternately with mashed bananas and milk.

Spoon batter into bundt pan, being careful not to disturb fruit. Bake in preheated oven 30 to 40 minutes or until lightly browned.

Remove from oven and cool slightly. Invert onto plate while still warm.

Makes about 12 servings.


Nordic Ware Pro Cast Original Bundt Pan, 12 Cup

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