Banana Pound Cake

How many times to we have bananas on our counter-top and they are too ripe to eat alone?  I know it happens to me quite often and this is when I pull out my recipe books and start looking.  I can easily go to an old stand-by recipe, but that would be too easy! lol  I love trying new recipes and the recipe below is from a book I recently got from Southern Living called:

Southern Living Comfort Food”

a delicious trip down memory lane

 

 

Ingredients:

 

1 and 1/2 cups butter, softened

3 cups sugar

5 large eggs (room temperature)

3 ripe bananas, mashed

3 Tablespoons milk

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup chopped pecans

 

Directions:

 

Preheat oven to 350 F.  Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add sugar, beating 5 to 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 and floured 10-inch tube pan.  Sprinkle with pecans.

Bake at 350 F for 1 hour and 20 minutes or until a long wooden pick inserted  in center of cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan and let cool completely on a wire rack.

yield 10 to 12 servings.

 

 

 

 

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