Caribbean Banana Cake

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.

Beat with electric mixer on medium speed for 2 minutes, or 300 vigorous strokes by hand, scraping sides and bottom of bowl frequently.

Add eggs and remaining buttermilk. Beat 2 more minutes. Fold in nuts.

Pour batter into prepared pan and bake for 1 hour. Cool and frost, if desired.