Prep 15 mins
Cook 50 mins
I love cakes that are simple to make.Less than $2.00 to make a medium sized bundt cake. I did not buy any cake mix when the kids were small. That was a luxury I could not afford. I used to use tang (a dry drink mix) mixed with water to make the juice. There is a ready supply of fresh oranges at any grocery store.Amazing isn't it to have almost any vegetable or fruit at your fingertips when you walk into a large grocery chain.This century is wonderful! Of course I used to use a coal and wood stove when power was out and I still have it for emergencies!If you want to use this cake for Christmas I have included optional ingredients.I use a bundt pan because there are no arguments about which piece is larger.(I bet that sounds familiar.)
- 2 1⁄4 cups flour
- 1 1⁄2 cups sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 large orange, juice of, halved
- 1⁄2 cup Crisco shortening
- 1⁄2 oranges, zest of or 1⁄2 teaspoon dried orange zest
- 2 eggs, beaten
- 1 large banana, peeled, sliced very thin
- 1⁄2 cup chopped walnuts (optional) or 1⁄2 cup pecans (optional)
- 1⁄4 cup maraschino cherry, drained, chopped fine (optional)
- 1⁄4 teaspoon nutmeg
- Pam cooking spray
- Preheat oven 350*.
- Spray pam in a bundt pan.
- In large mixing bowl add flour, sugar, baking powder, and soda. (Mix nutmeg if you want to use now) Mix well.
- Add shortening. Cut in with a rocker or fork until it is mixed.
- Use a zest knife and get the rind off of one half of orange and add.
- Juice the orange. Add milk to make 1 cup.
- It is ok if the pulp gets used. In fact I use most of the pulp, pulse it in a blender until it is broken a little.
- Add to flour mixture.
- Use a mixer to blend on low speed.
- Add eggs and mix again.
- Add sliced banana and stir in with a spoon.
- Pour into bundt pan.
- If you use nuts and cherries, pour a little batter in the pan, then spread nuts and cherries, then the batter again.
- Bake. 45 to 50 minutes When the top springs back when touched and sides start to shrink away from the pan, it is done.
- Take out of oven and let set 15 minutes before inverting on plate. Serve plain or any glaze or frosting.
I wasn't as happy with this as I had hoped. It stuck to the pan really badly. (I have a nonstick bundt pan, and I did spray it. Maybe Baker's Joy would have been better.) It was really easy to do, and was moist. It had a good flavor, but seemed a bit "waxy." I'm not sure if that is really the word I am looking for. It could have been that I am not used to shortening - I guess I don't like it. I didn't use any walnuts or maraschinos, but I did use the nutmeg. I used a glaze-ish frosting on this.
I chose this recipe for PAC spring '08 and it was great. My whole family loved this incredibly moist cake. Thanks for posting.
My mom said that this was the BEST banana cake she had ever had. I used only 1 c sugar, substituted butter for Crisco, opted for the walnuts, used 5 overly-ripe bananas (pureed) and added 3/4 t salt, 8 oz. cream cheese (creamed in food processor with bananas) and 1/3 c chopped dates. The cake turned out VERY moist. I loosened cake, turned upside down on a cooling rack, leaving the pan on top (to retain moisture). After cooling, but still on the cooling rack, I removed the pan then topped with an orange glaze (1-2 t orange zest, 1 T fresh orange juice, 2 cups raw powdered sugar and enough milk to make a thick syrup) then I sprinkled with flaked coconut. I then placed on a serving plate and garnished with 1/2 an orange in the center with a marchino cherry in the middle.