BANANAS 'N CREAM BUNDT CAKE

This recipe was featured in the April '94 issue of Reminisce Magazine. My mother created it and won their cooking contest. She is no longer with us and I'm proud to pass it on to you.

1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups mashed ripe bananas (about 3 medium)
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1 cup (8oz)sour cream
3/4 cup chopped walnuts
Confectioners sugar for dusting

Preheat oven to 350 degrees

In a mixing bowl, cream the shortening and sugar

Add the eggs, one at a time, beating well after each addition. Blend in the vanilla.

Add the mashed bananas and mix well.

Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring until just combined.

Stir in walnuts. Pour into a greased and floured 10-inch fluted tube pan (bundt pan).

Bake for 50 minutes or until cake tests done. Cool 10 minute in the pan before removing to a wire rack to cool completely.

Dust with powdered sugar before serving.