bannana bundt cake

3/4 c. shortening or butter-flavor shortening
3 c. all-purpose flour
2 1/2 c. sugar
2 c. mashed ripe bananas (about 4 lg. bananas)
1/4 c. plain low-fat yogurt
1 tbsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
4 lg. eggs
8 oz. can (2 c.) walnuts, chopped
Confectioners' sugar

Preheat oven to 350°F. Grease and flour 10 inch bundt pan. In large bowl, with mixer at low speed, beat sugar and shortening until just blended. Add flour and remaining ingredients, except walnuts and confectioners' sugar; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Stir in walnuts. Spoon batter into bundt pan. Bake 65 to 70 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool completely on rack. Sprinkle cake with confectioners' sugar. Makes 16 servings.