 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
I clipped this from a supermarket cookbook a while back, and I don't know which brand it was. The recipe was submitted by a Nancy slover, from Federal Way Washington. Thanks Nancy, this is a real hit at my son's school's bake sale! If serving at the bake sale, I leave out the nuts, but for home baking, I put them in. Ingredients:
3 1/2 cups all-purpose flour |
3 cups granulated sugar |
1 cup margarine |
1 cup buttermilk |
2 teaspoons vanilla |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
4 eggs |
2 1/2 cups mashed ripe bananas (about 5 medium) |
1 cup chopped nuts (optional) |
powdered sugar, to dust |
Directions:
1. Heat oven to 375 degrees F. Grease a 12 cup bundt cake pan with shortening and lightly flour.
2. Beat all ingredients except bananas, nuts and powdered sugar in a large bowl with an electric mixer on low speed, scraping bowl occasionally until all is blended.
3. Beat in bananas on medium speed 2 minutes. Stir in nuts.
4. Pour batter into greased pan and bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, remove from pan to wire rack.
5. Let cool completely and dust with icing sugar to serve.
|
|