Banana Bread In A Bundt Pan
May 06, 2020
"This recipe is from a vintage Nordic ware cookbook called "Over 300 delicious ways to use your Bundt pans". Its a winner. I use the kitchenaid stand mixer to make all of it."
- Serving Size: 1 (144.6 g)
- Calories 506.8
- Total Fat - 26.7 g
- Saturated Fat - 4.6 g
- Cholesterol - 52.1 mg
- Sodium - 266.5 mg
- Total Carbohydrate - 63.3 g
- Dietary Fiber - 5.1 g
- Sugars - 36.3 g
- Protein - 8.2 g
- Calcium - 83.3 mg
- Iron - 1.8 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.2 mg
Preheat the oven to 350F.
Prepare a Bundt pan by spraying liberally with nonstick baking spray - set aside.
In a large mixing bowl, cream sugar and shortening.
Add the eggs, lemon juice and mashed bananas - mix well.
Soft together the flour, mace, baking powder and baking soda.
Add the water then the flour mixture to the mixing bowl and incorporate well.
Fold in the nuts and/or the chocolate chips if desired.
Bake for 30 minutes or until the top is brown and toothpick comes out mostly clean.
Remove from the oven , place the pan on the wire rack and let the bread cool in the pan for about 15 minutes.
Invert the bread onto the wire rack and cool on the rack.
Tips & Variations
No special items needed.