Taste of Home
Banana Pound Cake
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
YIELD: 12 servings.
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
Ingredients
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3 teaspoons plus 3 cups sugar, divided
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1 cup butter, softened
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6 large eggs, room temperature
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1 cup mashed ripe bananas (about 2 medium)
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1-1/2 teaspoons vanilla extract
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1/2 teaspoon lemon extract
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3 cups all-purpose flour
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1/4 teaspoon baking soda
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1 cup sour cream
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GLAZE:
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1-1/2 cups confectioners' sugar
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1/2 teaspoon vanilla extract
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3 to 4 teaspoons 2% milk
Directions
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1.
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside.
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2.
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.
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3.
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.
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4.
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
1 slice: 600 calories, 22g fat (13g saturated fat), 138mg cholesterol, 192mg sodium, 96g carbohydrate (69g sugars, 1g fiber), 7g protein.
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