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“Banana lovers of all ages will crave this dense rich pound cake of the same persuasion. It is equally at home for breakfast or dessert. (From BHG magazine)”
READY IN:
1hr 50mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat shortening at medium speed with an electric mixer 2 minutes until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears.
  2. Combine banana, buttermilk, and vanilla. Combine flour, soda, and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in pecans. Spoon batter into a greased and floured 10 inch tube or bundt pan.
  3. Bake at 325 for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Cool on wire rack.

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