3 Reviews

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.

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evewitch December 18, 2010

I chose this recipe for PAC spring '08 and it was great. My whole family loved this incredibly moist cake. Thanks for posting.

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carolinafan April 11, 2008

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.

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Nature's Cuisine November 11, 2006
Simple Orange Banana Bundt Cake