Banana Pound Cake

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

Ingredients:

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

Directions:

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).

Serves 10-12.

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!

Stacey

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