Monthly Archives: May 2012
This recipe comes from the Classic Southern Desserts cook book.
I picked up a copy for $11 at a book sale at our school–there are several recipes in there that I want to try and for that price it was a steal.
This is the first recipe I tried, and it’s a keeper. This is a delicious pound cake that would make a fantastic dessert for any occasion.
Not only does it look nice, but it’s moist, dense and delicious.
Banana Pound Cake
1 1/2 C. butter, softened
3 C. sugar
5 large eggs
3 ripe bananas, mashed
3 Tbsp. milk
2 tsp. vanilla extract
3 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 C. chopped pecans
1. Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
2. Combine mashed bananas, milk and vanilla.
3. Combine flour, baking powder and salt; add to batter alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into a greased and floured 10 inch tube pan. Sprinkle with pecans.
4. Bake at 350 degrees for 1 hour and 2o minutes, or until a long wooden pick inserted in center of cake comes out clean. Let cool in pan on a wire rack for 10 to 15 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
I hope your family will enjoy this as much as we are; it’s another fantastic way to use up ripe bananas other than banana bread. Give it a try!