Caribbean Banana Cake

By Jean Teller
Published on December 7, 2010

Delores Hubbard, Bayard, Nebraska, writes, “I’ve used this recipe many times and really enjoy it as the flavor is great, and it is moist. I received a Bundt pan as a gift many years ago, and the recipe pamphlet was included.” The Caribbean Banana Cake recipe was found in the booklet for the Mirro Old World Cake & Dessert Pan, which includes European recipes, Bundt cakes and party desserts.

Main Story:
GRIT Recipe Box: January/February 2011

Caribbean Banana Cake

2 cups sifted flour
1 1?4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1?2 teaspoon salt
1?2 cup soft shortening
1?2 cup buttermilk, divided
1 cup mashed bananas (about 2)
3 eggs
1?2 cup finely chopped nuts
Frosting, optional 

Heat oven to 325°F. Grease and flour Bundt pan; set aside.

In bowl, sift together dry ingredients. Add shortening, 1?4 cup buttermilk and bananas.

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