Banana Pound Cake
"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
- Ingredients:
- 11
- Serves:
-
8-12
ingredients
- 1 1⁄2 cups unsalted butter or 1 1/2 cups shortening
- 2 cups sugar
- 4 large eggs
- 2 cups mashed bananas
- 1⁄4 cup buttermilk, plus
- 2 tablespoons buttermilk
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1⁄8 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup pecans, chopped
directions
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
I am a "country girl" working, living, and playing in the great American West. I live on the Colville Confederated Tribes Reservation where we have access to the very best natural, local ingredients, like salmon, huckleberries, trout, greens, venison, elk, grouse, pheasant, wild turkey, duck, etc.
