Lemon Banana Bundt Cake Recipes

Steps:

• In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• 1. Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan. In a medium bowl, mash bananas. In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar. Beat in butter. Add eggs and vanilla and beat well, about 2 minutes. Add milk to lemon juice and stir. Add to batter and beat well. Stir in bananas. Pour into prepared pan. Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean. Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely. Dust with powered sugar. Serves 10
• 2. http://www.cleanfreshcuisine.com/?p=5108

Steps:

• Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
• In a medium bowl, mash bananas.
• In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar.
• Beat in butter.
• Add eggs and vanilla and beat well, about 2 minutes.
• Add milk to lemon juice and stir. Add to batter and beat well.
• Stir in bananas.
• Pour into prepared pan.
• Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean.
• Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely.
• Dust with powered sugar.

Steps:

• Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.

Steps:

• Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
• OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
• MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
• Combine flour, baking soda, baking powder, and salt in a bowl.
• Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.