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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