Banana walnut bundt cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sugar |
| ¾ | cup | Shortening (may use butter |
| Flavored shortening) | ||
| 3 | cups | All-purpose flour |
| 2 | cups | Mashed ripe bananas (about 4 |
| large | Bananas) | |
| ½ | cup | Plain low-fat yogurt |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 4 | larges | Eggs |
| 2 | cups | Walnuts,chopped |
| Confectioners' sugar | ||
Directions
Preheat oven 350 degrees. Grease and flour a 10-inch bundt pan. In large bowl, with mixer at low speed, beat sugar and shortening just until blended. Add flour and remaining ingredients except walnuts and confectioners' sugar. Beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat two minutes, occasionally scraping bowl. Stir in walnuts. Spoon batter into bundt pan. Bake 65 -70 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool completely on rack. Sprinkle cake with confectioners' sugar.
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