Banana Pound Cake

 

This pound cake recipe is for all the banana lovers!  It's super moist and full of banana flavor.  No ice cream is needed, but if you insist, pralines and cream or buttered pecan will be excellent served alongside.

1 1/2 cups butter, softened

3 cups sugar

5 large eggs

3 ripe bananas, mashed

3 T. milk

2 t. vanilla extract

3 cups all-purpose flour

1 t. baking powder

1/2 t. table salt

shortening

3/4 cup chopped pecans

Preheat oven to 350 degrees F.  Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add sugar, beating 5 - 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears after each addition.

Combine mashed bananas, milk, and vanilla.

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 (with shortening) and floured 10-inch tube pan.  Sprinkle with chopped pecans.

Bake at 350 degrees F. for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean.  Let cool in pan on a wire rack 10 to 15 minutes.  Remove from pan to wire rack, and cool completely (about 1 hour).

Recipe from The Southern Cake Book by Southern Living.

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