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This recipe is from my Mom's collection! It is delicious! My mom used to make this whenever our bananas would go "rotten" - always so much fun to make and eat! Thanks, Mom!
- In a liquid mixing cup, pour 1 tsp of vinegar and enough milk to make 1/2 cup (be sure to put the vinegar in first and then add your milk).
- Mix together dry ingredients: flour, salt and baking soda in a separate bowl (sift, if desired).
- In your blender, mix together vanilla and 3 bananas until they are soup like in texture.
- Cream together shortening and sugar in your mixing bowl.
- Add 2 eggs to creamed shortening and sugar mixture. Mix well.
- Slowly add dry ingredients and sour milk mixture. Be sure to alternate between the two.
- Slowly add in the souplike banana mixture and pecans (if desired).
- Spray Bundt pan with cooking spray and flour (I usually use about 1 tsp of flour, but it depends on your pan, how coated you want it, etc.).
- Bake at 350 for 1 hour. Check for doneness by inserting a toothpick. If it comes out clean, it's finished. If not, put back into the oven for 5 minutes and keep going that way until your toothpick comes out clean.
- Invert cake and allow to cool for 10-20 minutes.