Banana Pound Cake

We love pound cake and we love bananas.  I always seem to have ripe bananas and found this recipe in my Southern Living Homestyle Cooking   .  I try not to cook with shortening since it isn't the healthiest but I gave this a try anyway. It was very yummy - dense and rich like a pound cake but with great banana/pecan flavors!

Banana Pound Cake ( adapted from Southern Living)

1 1/2 cups shortening
2 cups sugar
4 large eggs
2 cups mashed bananas
1/3 cup buttermilk  ( made my own with milk and little vinegar)
1 tsp vanilla
3 cups all purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped pecans

Beat shortening at medium speed with mixer for 2 minutes or until creamy.  Gradually add sugar, beating 5-7 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 pan.  Bake at 325 for 1 hour and 15-25 minutes - or until pick inserted comes out clean.  Cool in pan on a wire rack for 15 minutes.  Remove cake from pan, cool completely on wire rack.

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