I have been meaning to post all the fun recipes I have tried, or want to try for that matter, but it just seems like there are just not enough hours in the day for me to whip up some culinary masterpieces, take pictures, feed the kids, and then post about it!  However, my mother, who is always trying new recipes, has graciously agreed to help me out!  She is constantly telling me about the new things she is trying out, like her homemade shake n bake burgers she made the other day.  I asked her, “did you take any pictures?”  Of course she didn’t; I am still working on her about what I need for a post so I can share it with you, hey she’s new to this, so I guess we can cut her some slack, lol.

She did manage to take some pictures of this Bananas & Cream Bundt Cake recipe she tried out.  When I asked her how it was, she said it was very good and if you like banana bread then you will like this.

Here is are a couple of pictures of her finished product, along with the recipe:








Bananas & Cream Bundt Cake!

50Cook Time

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  • 1/3 Cup Shortening
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups mashed ripe bananas
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 3/4 cup chopped walnuts
  • confectioners' sugar


  1. In a mixing bowl, cream the shortening and sugar.
  2. Add the eggs one at a time, beating well after each addition.
  3. Blend in vanilla.
  4. Add bananas and mix well.
  5. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined.
  6. Stir in walnuts.
  7. Pour into a greased and floured 10in fluted tube pan.
  8. Bake at 350 degrees F for 50 minutes or until cake tests done.
  9. Cool 10 minutes in pan before removing to a wire rack to cool completely.
  10. Dust with confectioners' sugar before serving.


Calories: 3861 cal
Carbohydrates: 535 g
Fat: 175 g
Sodium: 2784 g
Cholesterol: 492 g
Protein: 57 g
Fiber: 17 g