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Banana Pound Cake
This recipe is from a cookbook I got recently from Southern Living called: “Southern Living Comfort Food. get the full details on Rosetta’s Sweet Treats Blog

Banana Pound Cake

March 31, 2012 by Rosetta


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





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




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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