Banana Cream Bundt Cake

When I take dessert to our family dinners I alway take something chocolate, everyone loves chocolate.  I usually want to take another option in case someone is not feeling so chocolatey.  I also like to take something with nuts for my mom.  Last Sunday it was the Intense Chocolate Bundt Cake and this recipe I found on Allrecipes.  Wow, so moist and delicious, great recipe.  I added a buttercream drizzle sprinkled with chopped walnuts for presentation, but sprinkled with powdered sugar works great too.


Cake:
1/3 cup butter, softened
1¼ cups sugar
2 eggs
1 tsp vanilla
1¼ cups mashed ripe bananas, (usually 3 bananas)
2 cups flour
1¼ tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup chopped walnuts
Buttercream Glaze:
1/4 cup butter, softened
1 cup powdered sugar
1/4 tsp vanilla
milk
more chopped walnuts

Preheat oven to 350°.  In large bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Mix in vanilla.  Add mashed bananas, mix well.  Combine flour, baking powder, baking soda and salt, add to creamed mixture alternately with sour cream, stirring just until combined.  Stir in walnuts. Pour into a greased and floured bundt pan.  Bake for 50 minutes or until cake tests done.  Cool 10 minutes in pan before removing to a wire rack to cool completely.  Move to serving plate, sprinkle with powdered sugar or drizzle with butter cream glaze and sprinkle with walnuts.  For glaze, whip butter, powdered sugar, and vanilla together adding just enough milk to make smooth drizzle consistency.

If you are interested in Demarle bakeware or kitchen tools visit my Demarle at Home Personal Website and see our catalog at kristen.demarleathome.com or simply click on the Demarle at Home logo below.

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