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Banana Pound Cake

Banana Pound Cake
"I adapted a basic pound cake recipe from my great-aunt for this treat," says Nancy Zimmerman of Cape May Court House, New Jersey. "It makes a moist cake that pops out of the pan perfectly."
12-15 ServingsPrep: 20 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 3 teaspoons plus 3 cups sugar, divided
  • 1 cup butter, softened
  • 6 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 teaspoons milk

Directions

  • Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set
  • aside.
  • In a large bowl, cream butter and remaining sugar until light and
  • fluffy. Add eggs, one 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° for 75-85
  • minutes or until a toothpick inserted near the center comes out
© Taste of Home 2013

2 of 2

Banana Pound Cake (continued)

Directions (continued)

  • clean. 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.
  • Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 slice) equals 479 calories, 17 g fat (10 g saturated fat), 128 mg cholesterol, 179 mg sodium, 76 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013