Okay, I'm posting a recipe that I still haven't tasted. But I have heard that it is good. This cake won the Best of Show award for cakes at the Eastern Idaho State Fair a few years ago. For the fair, I put chocolate ganache on top. Recently, I made this cake for Bart to bring to work for a potluck. He states the cake was very yummy!
3 cups (1 lb. 5 oz.) granulated sugar
1 cup (6 ½ oz.) shortening
2 teaspoons vanilla
4 eggs
2 ½ cups (20 oz.) mashed very ripe bananas (5 medium bananas)
4 cups (16 oz.) cake flour (or use 3 ½ cups all-purpose flour—I usually use the cake flour)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (8 oz.) buttermilk
1 cup (4 oz.) chopped nuts, if desired
Powdered sugar, if desired
Heat oven to 375°F. Grease bottom and side of 12-cup bundt cake pan with shortening; lightly flour (or spray with Baker’s Joy instead of using shortening and flour).
In a large mixing bowl, cream together shortening and sugar, scraping down the sides and across the bottom of the bowl at least once. Beat in vanilla.
On the lowest speed, blend in the eggs, one at a time, mixing just to blend. Add mashed bananas, mixing just to blend.
In a medium mixing bowl (or food processor), mix together the flour, baking powder, baking soda, and salt until well-mixed.
On the lowest speed, blend over half of the flour mixture into the batter. Continue on lowest speed and blend in half of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk. Stir in nuts. Pour into prepared pan.
Bake for 40 to 60 minutes or until toothpick inserted in center comes out clean or with moist crumbs. Cool 10 to 15 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar (or glaze with chocolate ganache for extra yummy flavor). Makes 16 to 24 servings.
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