Banana-Nut Pound Cake

“Better Homes and Garden favorite reader recipe of the year (2012).”
1hr 39mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside.
  2. In a bowl combine flour, baking powder and salt; set aside.
  3. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light.
  4. Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.
  5. In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.
  6. Bake 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack.
  7. Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve.

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