{"id":111792,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/bananas-n-cream-bundt-cake\/"},"modified":"2024-09-03T17:05:52","modified_gmt":"2024-09-03T22:05:52","slug":"bananas-n-cream-tube-pan-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/bananas-n-cream-tube-pan-cake\/","title":{"rendered":"Banana Bundt Cake"},"content":{"rendered":"<p>We all need a foolproof banana cake recipe that we love and trust\u2014it&#8217;s part of the reason bananas exist! This basic and forgiving banana bundt cake is easy to whip up. Sour cream and ripe bananas add lots of moisture. It bakes beautifully and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-get-a-cake-out-of-a-bundt-pan\/\" data-name=\"www.tasteofhome.com\/article\/how-to-get-a-cake-out-of-a-bundt-pan\/\" data-module=\"content engagement\" data-position=\"embedded links\">slides right out<\/a> of the bundt pan for a pretty presentation with minimal effort.<\/p>\n<p>If you don\u2019t already own a bundt pan, the investment is worth it to make this banana bundt cake recipe<span style=\"margin: 0px; padding: 0px;\">. (You can use the pan for other <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-made-in-a-bundt-pan\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-made-in-a-bundt-pan\/\" data-module=\"content engagement\" data-position=\"embedded links\">recipes<\/a><\/span>\u00a0too). And if you don\u2019t have storage space for a Bundt pan, here\u2019s a <a href=\"https:\/\/www.tasteofhome.com\/article\/bundt-pan-substitute\/\" data-name=\"www.tasteofhome.com\/article\/bundt-pan-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\">bundt cake hack<\/a> for making a recipe using a regular cake pan instead.<\/p>\n<h2>Banana Bundt Cake Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2037253\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Banana-Bundt-Cake_TOHD_4457_JonathanMelendez_1.jpg\" alt=\"Ingredients laid out in various bowls for Taste Recipes's Banana Bundt Cake on a blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Shortening:<\/strong> This solid oil adds a tender, crumbly texture to the cake, helping it stay moist, airy and soft.<\/li>\n<li><strong>Sugar:<\/strong> Granulated white sugar enhances the sweetness of the bananas and aids in the creaming process with the shortening, which contributes to a light and fluffy texture.<\/li>\n<li><strong>Eggs:<\/strong> Provide structure and stability to the cake. Make sure they&#8217;re at room temperature for the best results.<\/li>\n<li><strong>Vanilla:<\/strong> This aromatic extract enhances the overall flavor of the cake, adding a warm, floral note that complements the bananas.<\/li>\n<li><strong>Bananas<\/strong>: Mashed ripe bananas add natural sweetness, moisture and the cake&#8217;s namesake flavor. Use very ripe bananas so your cake comes out strongly banana-flavored.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour\u00a0provides the structure for the cake, giving it the right amount of density and helping it hold its shape.<\/li>\n<li><strong>Baking powder and baking soda:<\/strong> Leaveners make the cake rise, ensuring a tender and fluffy texture.<\/li>\n<li><strong>Salt:<\/strong> A touch of salt boosts the flavors of the other ingredients and helps to balance the sweetness.<\/li>\n<li><strong>Sour cream:<\/strong> Thick and creamy sour cream adds moisture, richness and a slight tanginess, which highlights the sweetness of the bananas.<\/li>\n<li><strong>Walnuts:<\/strong> Chopped nuts add a delightful crunch and nutty flavor, contrasting the soft, moist cake.<\/li>\n<li><strong>Whipped cream and sliced bananas (optional):<\/strong> These optional toppings add extra layers of flavor and texture. Whipped cream adds decadence, while sliced bananas enhance the banana flavor and add a fresh element.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2037254\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Banana-Bundt-Cake_TOHD_4457_JonathanMelendez_2.jpg\" alt=\"Close up of batter in a bundt pan for Taste Recipes's Banana Bundt Cake on a blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, cream the shortening and sugar until light and fluffy, about five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and stir in the bananas.<\/p>\n<p>In another bowl, whisk to combine the flour, baking powder, baking soda and salt. Then add the dry mixed ingredients to the creamed mixture, alternating with sour cream and stirring until just combined. Stir in the walnuts and pour the batter into a greased and floured 10-inch fluted bundt pan.<\/p>\n<h3>Step 2: Bake the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2037255\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Banana-Bundt-Cake_TOHD_4457_JonathanMelendez_3.jpg\" alt=\"Taste Recipes's Banana Bundt Cake sliced and served on a plate on a blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez<\/span><\/span><\/p>\n<p>Bake the cake at 350\u00b0F until a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Cool the cake for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely. If desired, serve the cake with whipped cream and fresh bananas.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2037256\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Banana-Bundt-Cake_TOHD_4457_JonathanMelendez_4.jpg\" alt=\"Taste Recipes's Banana Bundt Cake sliced and served on a plate on a blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Banana Bundt Cake Recipe Variations<\/h2>\n<ul>\n<li><strong>Add chocolate chips<\/strong>: Fold in 1 cup of chocolate chips along with the walnuts for a chocolatey twist.<\/li>\n<li><strong>Go nuts<\/strong>: Substitute the walnuts with pecans for a different nutty flavor.<\/li>\n<li><strong>Get glazed<\/strong>: In addition to or instead of whipped cream, drizzle <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla glaze<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">caramel sauce<\/a> over the cooled cake for added sweetness and visual appeal.<\/li>\n<\/ul>\n<h2>How to Store Banana Bundt Cake<\/h2>\n<p>Place leftover cake in an airtight container and refrigerate for up to five days. Let the cake come to room temperature before serving or heat up individual slices in a toaster oven for 10 to 15 minutes.<\/p>\n<h3>Can you freeze banana bundt cake?<\/h3>\n<p>Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. Thaw the cake in the refrigerator overnight and bring it to room temperature before serving. Add freshly sliced bananas to defrosted cake, don&#8217;t try to freeze the banana slices or they&#8217;ll brown.<\/p>\n<h2>Banana Bundt Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2037258\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Banana-Bundt-Cake_TOHD_4457_JonathanMelendez_7.jpg\" alt=\"Taste Recipes's Banana Bundt Cake sliced and served on a plate on a blue surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I use Greek yogurt instead of sour cream?<\/h3>\n<p>Yes, Greek yogurt can be used as a substitute for sour cream. It provides a similar texture and tangy flavor with fewer calories.<\/p>\n<h3>How can I make this cake gluten-free?<\/h3>\n<p>Substitute the all-purpose flour with a gluten-free flour blend, ensuring all other ingredients are also gluten-free. Here are our Test Kitchen&#8217;s favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-name=\"www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-module=\"content engagement\" data-position=\"embedded links\">gluten-free flour<\/a> brands.<\/p>\n<h3>Can I make this cake without nuts?<\/h3>\n<p>If you have a nut allergy or prefer a nut-free version, simply omit the walnuts. You&#8217;ll lose some crunch and texture but still have a flavorful cake.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This absolutely scrumptious banana Bundt cake needs no icing, just a dusting of confectioners&#8217; sugar. Even though the recipe has been a family secret for years, I&#8217;m delighted to share it with my fellow home cooks. \u2014Oma Rollison, El Cajon, California<\/p>\n","protected":false},"author":8024,"featured_media":2088082,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307116,305753,303980,305744,304328,304288,305487,304430,304338,304515,304390,307104,303966,304408,304368,303887,306848,304347,304268,304558,324623,304388,304395,304398,304150,303883,304403],"categories-v2":[308500,310461,309438,311395,310165,311402,308510,311389,308988,308984,308481,259620,310796,308830,308992,308880,308761,310155,308495,308813,308745,308478,309603,308998,259483,308910,309177,308752,308782,308797,309434,308476,308812],"coauthors":[343402],"recommended_recipes":[{"post_title":"Banana Pound 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Cake","post_link":"\/recipes\/potluck-banana-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Potluck-Banana-Cake_EXPS_FT20_37551_F04_07_1b_HOME.jpg"},{"post_title":"Banana Coffee Cake","post_link":"\/recipes\/banana-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Banana Flip Cake","post_link":"\/recipes\/banana-flip-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_141401_JenaCarlin_12.jpg"},{"post_title":"Banana Coconut Cake","post_link":"\/recipes\/banana-coconut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1851_CW2033C29C-1.jpg"},{"post_title":"Banana Nut Cake","post_link":"\/recipes\/banana-nut-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_3519_LauraScherb_9.jpg"},{"post_title":"Pecan Banana Bundt Cake","post_link":"\/recipes\/pecan-banana-bundt-cake\/","post_image":"\/wp-content\/uploads\/2021\/08\/Five-Spice-Banana-Pecan-Bundt-Cake_EXPS_RC21_261994_B07_21_5b.jpg"},{"post_title":"Banana Cake with Chocolate Frosting","post_link":"\/recipes\/banana-cake-with-chocolate-frosting\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Cake-with-Chocolate-Frosting_EXPS_TOHCA23_40685_P2_MD_01_19_2b.jpg"},{"post_title":"Chocolate Banana Cream Cake","post_link":"\/recipes\/chocolate-banana-cream-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46658_TH1789926D49D.jpg"},{"post_title":"Banana Upside-Down Cake","post_link":"\/recipes\/banana-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Upside-Down-Cake_EXPS_FT19_8359_F_1119_1.jpg"},{"post_title":"White Chocolate Banana Cake","post_link":"\/recipes\/white-chocolate-banana-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25303_CW10497D29C.jpg"},{"post_title":"Banana Cake","post_link":"\/recipes\/banana-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Banana-Cake_exps14883_W101973175A10_06_2bC_RMS.jpg"},{"post_title":"Banana Chiffon Cake","post_link":"\/recipes\/banana-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11684_TH10079C68A.jpg"},{"post_title":"Banana Nut Layer Cake","post_link":"\/recipes\/banana-nut-layer-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1273_TH1604C67.jpg"},{"post_title":"Banana Spice Cake","post_link":"\/recipes\/banana-spice-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Banana Applesauce Cake","post_link":"\/recipes\/banana-applesauce-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4421_RX1582C47B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD_4457_JonathanMelendez_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/bananas-n-cream-tube-pan-cake\/","name":"Banana Bundt Cake","datePublished":"2018-01-01","dateModified":"2024-09-03","prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD_4457_JonathanMelendez_5.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This absolutely scrumptious banana Bundt cake needs no icing, just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. \u2014Oma Rollison, El Cajon, California","recipeIngredient":["1\/3 cup shortening","1-1\/4 cups sugar","2 large eggs, room temperature","1 teaspoon vanilla extract","1-1\/4 cups mashed ripe bananas (about 3 medium)","2 cups all-purpose flour","1-1\/4 teaspoons baking powder","1 teaspoon baking soda","1\/2 teaspoon salt","1 cup sour cream","3\/4 cup chopped walnuts","Optional: Whipped cream and sliced bananas"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the cake batter","text":"In a large bowl, cream the shortening and sugar until light and fluffy, about five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and stir in the bananas. In another bowl, whisk to combine the flour, baking powder, baking soda and salt. Then add the dry mixed ingredients to the creamed mixture, alternating with sour cream and stirring until just combined. Stir in the walnuts and pour the batter into a greased and floured 10-inch fluted bundt pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Banana-Bundt-Cake_TOHD_4457_JonathanMelendez_2.jpg"},{"@type":"HowToStep","name":"Bake the cake","text":"Bake the cake at 350\u00b0F until a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Cool the cake for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely. If desired, serve the cake with whipped cream and fresh bananas.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Banana-Bundt-Cake_TOHD_4457_JonathanMelendez_3.jpg"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Perry Santanachote"}],"nutrition":{"@type":"NutritionInformation","calories":" 244 calories","fatContent":"11g fat (3g saturated fat)","cholesterolContent":"33mg cholesterol","sodiumContent":"131mg sodium","carbohydrateContent":"33g carbohydrate (19g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4166665,"reviewCount":24,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lauren754"},"reviewBody":"<p>Made this exactly as written. Didn\u2019t have walnuts, so I added pecans. Came out beautiful at 50 minutes and tasted like a fluffy banana bread.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPuzzle"},"reviewBody":"My first try at banana bread failed. I tried this recipe and score! I used butter instead of shortening n added a little pumpkin spice. It baked in about 40 minutes n came out delicious!!! Thanks for sharing!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTurtle"},"reviewBody":"7\/16\/15:  Baked in bundt pan 50 minutes and sprinkled with powdered sugar.  Excellent and easy.  Will definitely make again,","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBike"},"reviewBody":"I have made many loaf banana breads in my lifetime and then went to the same recipes in a 2 qt. pyrex dish because it baked faster. Now that I have tried this bundt cake I will never go back to anything else. It was scrumptious and light. Thanks so much!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCandy"},"reviewBody":"A butter flavor shortening and\/or vanilla butter & nut flavoring (in place of vanilla extract) marries well with this recipe if you prefer to tone down the bananas.  However, the cake is really perfect all by itself.  We so enjoyed it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldLamp"},"reviewBody":"This is scrumptious and wonderful for a family dinner or potluck!  As a Volunteer Field Editor I enjoy trying out and reviewing recipes.  This one made it into my hand written cook book, so it\u2019s a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldDucky"},"reviewBody":"Awesome cake...moist loved it.  It is now one of my husbands favorites..it has become my sons favorite too....it is my go to at least 2times a month....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTree"},"reviewBody":"Best banana cake ever. The cake is soft and moist. I use reduced fat sour cream and leave out the walnuts as no one in my family likes them. No need for frosting or even powdered sugar, because it is already sweet enough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGrapes"},"reviewBody":"Terrible! I bake all the time and found this cake to be dry and if I ever left it in the oven pursuant to the directions I would have had a charred piece of dryness. When I made this I thought only 1\/3 of shortening and I was right.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanDucky"},"reviewBody":"I am very disappointed in this recipe.  Cake looked great in the oven but when finished and I brought it out to cool it flattened to half its size.  Will not make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoffee"},"reviewBody":"Very good!  I make banana bread routinely, and this recipe is a wonderfulChange.  Moist, delicious and I made it exactly as recipe stated.  Certainly more of a dessert than a breakfast bread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFish"},"reviewBody":"I made this just as directed and it did not rise.  It was not good.  I don't know what happened.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBus"},"reviewBody":"Best ever...  I have been trying to find the moistest  Banana Bread and this one rates #1 in a bread pan or a Bundt pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueMagnet"},"reviewBody":"was good, but i wouldn't consider it a CAKE.  It was just a banana bread recipe in a bundt pan.I enjoyed it, but was disappointed that it wasn't more cake-like.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBandAid"},"reviewBody":"I just made this for a bake sale and it turned out beautifully. I'll have to make another one just to taste it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldAirBalloon"},"reviewBody":"Very good & came out perfectly.  I typically make banana bread w\/my ripe bananas, but was glad I tried this recipe for a change.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBeer"},"reviewBody":"Great recipe.  way better than regular Banana nut bread.  The sour cream must be the key this being such a moist cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTree"},"reviewBody":"This one's a keeper.  I will now make this instead of banana bread - definitely better.  Thanks for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTree"},"reviewBody":"Great way to use up those overripe bananas. I did use butter instead of shortening and I added a handful of dried cranberries so I may reduce the sugar by the 1\/4 cup next time. Enjoyed by the whole family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPlane"},"reviewBody":"Oh my goodness--this is exactly the recipe I was looking for.  It is a light, fine textured cake, not a bread and it came out perfectly.  I added some cinnamon, nutmeg and ginger to the nicest batter ever.  I was very careful not to over mix it.  It is now my go to banana cake recipe.  It can stand alone without any 10 X sugar or icing.  Thank you for posting it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSubmarine"},"reviewBody":"I made this cake for the first time and I DID adjust the recipe to my own individual taste!  This cake came out very nicely, too! I'd used:  5 Tbsp. butter, 1 Tbsp. ground navel orange,1 cup mashed ripe bananas, 1-1\/4 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, 1 carton of Greek pineapple yogurt (a 5.3-oz. size with fruit on the bottom), 1\/2 cup chopped pecans and 1\/4 cup semi-sweet chocolate chips with 2 Tbsp. flour.  I did not use regular shortening since I'd had the butter already measured out!  I kept the eggs, vanilla, flour the same!  I baked the cake 50 minutes in a greased and floured 10\" fluted Bundt pan.I left the cake plain!   Thank you for sharing this recipe!  it was a great way to use up ripe bananas which I'd had on hand, plus the Greek pineapple yogurt!  I'd omitted the sour cream since I didn't have it available! delowenstein","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePretzel"},"reviewBody":"This recipe is much much better than banana bread recipe......goes a long way and is delish   Top with powdered sugar when cooled.....for a nice finished look","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePretzel"},"reviewBody":"Not amazing, but OK.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldMagnet"},"reviewBody":"Made this marvelous cake today, just as written. Very moist, wonderful flavor. It's keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"4457","romance_copy_dek":"This absolutely scrumptious banana Bundt cake needs no icing, just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. \u2014Oma Rollison, El Cajon, California","enhanced_recipe_title":"Banana Bundt Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup shortening","IngredientText":"1\/3 cup shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups sugar","IngredientText":"1-1\/4 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 cups mashed ripe bananas (about 3 medium)","IngredientText":"1-1\/4 cups mashed ripe bananas (about 3 medium)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 teaspoons baking powder","IngredientText":"1-1\/4 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking soda","IngredientText":"1 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sour cream","IngredientText":"1 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup chopped walnuts","IngredientText":"3\/4 cup chopped walnuts"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Whipped cream and sliced bananas","IngredientText":"Optional: Whipped cream and sliced bananas"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD_4457_JonathanMelendez_5.jpg","RecipeId":4457,"AttachmentSourceId":null,"AttachmentSource":"Jonathan Melendez for Taste Recipes","PhotoCredit":"Banana Bundt Cake Recipe photo by Jonathan Melendez for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD_4457_JonathanMelendez_5.jpg","ContributorId":null,"Firstname":"Oma","Lastname":"Rollison","City":"El Cajon","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Bake: 50 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Banana Bundt Cake","SubmittedTitle":"Bananas N Cream Bundt Cake","RecipeTypeId":1,"AverageRating":4.42,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD_4457_JonathanMelendez_4.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":50,"TotalTimeInMinutes":70,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Bananas 'n' Cream Bundt Cake","OriginalSourceProject":"Bananas 'n' Cream Bundt Cake","ContestPlacement":"","Trailer":"<h2>Banana Bundt Cake Tips <\/h2><h3>How ripe should your bananas be for banana Bundt cake?  <\/h3>For this cake, use bananas that are yellow with some brown spots and a slightly thinner feel to their skins. Bananas that are still mostly green or just yellow are under-ripe. (Here's <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-quickly-ripen-bananas\/\" style=\"background-color: rgb(255, 255, 255);\">how to quickly ripen your bananas<\/a>.) Dark, completely brown bananas may also be used, but they are markedly sweeter in flavor. \r\n<h3>What kind of glaze can you put on banana Bundt cake?  <\/h3>You can top your cake with this tasty <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cranberry-cookies-with-browned-butter-glaze\/\">browned butter glaze<\/a>. If the glaze seems a bit thick, just add a little bit more water to thin it. This <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\">quick vanilla glaze<\/a> can also do the trick. Before the glaze dries, sprinkle on some additional chopped, toasted walnuts. \r\n<h3>How do you store banana Bundt cake?  <\/h3>This banana Bundt cake can be stored at room temperature, in an airtight container or cake dome, for 1-3 days. To freeze this banana Bundt, let it cool completely on a wire rack (do not glaze). Wrap the cake in plastic, followed by foil. Wrapped this way, this cake can be frozen for up to 6 months.<br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"This banana Bundt cake is so delicious, it doesn't even need frosting. Dust it with powdered sugar for a touch of extra sweetness.","DigitalHeadnotes":"This absolutely scrumptious banana Bundt cake needs no icing ... just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. \u2014Oma Rollison, El Cajon, California","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Banana Bundt Cake","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. Grease and flour a 10-in. fluted tube pan. 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