My Favorite Banana Pound Cake Recipes
BANANA POUND CAKE
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.
MY FAVORITE BANANA POUND CAKE
This is oh-so good....the most moist, delicious banana pound cake you will ever eat. I hope you enjoy it as much as we have!
Provided by Photo Momma
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees.
- Mix together the mashed bananas, yellow cake mix, pudding mix, vegetable oil, 3/4 cup water, and the eggs. Mix well.
- Pour into a bundt pan (that has been sprayed generously with non-stick cooking spray.).
- Bake for 1 hour.
- Meawhile, in a saucepan, melt the butter, then add 1 cup sugar and 1/4 cup water.
- When the cake is removed from the oven, pour the sauce on over slowly (with the cake STILL in the pan).
- Let sit at least 20 minutes to absorb the sauce.
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- Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, then tap out and discard any excess.
- In the bowl of an electric stand up mixer, beat butter until it's creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (exact time will depend on how soft the butter was when you started). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
- In a medium bowl, mix together flour, salt, and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
- With the mixer on low, stir in vanilla and banana mash and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure mixture is well combined.
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