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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 20 |
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One of the many recipes pulled from my Granny's good ol' country cookbooks! I've been making this since I got married (in 1995). I recently misplaced it (obviously found it now) and tried in vain to find the recipe elsewhere. I tried several different recipes and none came close to this one. Could be sentimentality, but I think it's the best one out there! I often substitute some unsweetened applesauce for some of the shortening and whole grain flour for all purpose, but for the best pound cake texture and, if it's for a treat - go all out and make it as written! If it lasts long enough, the flavor gets better with each day that passes. I have tried in the past to wrap it and let it sit for a few days, but with my houseful of hungry little beggars, that rarely happens. As soon as they smell it baking, they're waiting with hands outstretched.... Ingredients:
1 cup shortening |
1/2 cup butter |
3 1/2 cups sugar |
5 eggs |
3 cups all-purpose flour |
1 teaspoon baking powder |
1 pinch salt |
2 tablespoons milk |
2 teaspoons vanilla |
3 large bananas, overripe & mashed |
Directions:
1. Preheat oven to 325.
2. Cream together shortening, butter, and sugar.
3. Add eggs one at a time, beating well after each addition.
4. Combine flour, baking powder, and salt; gradually add to creamed mixture.
5. Add milk and vanilla.
6. Fold in bananas.
7. Pour into a greased and floured tube pan and bake for 1 hour and 10-20 minutes or until cake tests done.
8. Yield: 20 servings.
9. **NOTE**.
10. To prevent overbrowning of the top, I lay a piece of aluminum foil over the cake after it turned golden brown. Don't tighten it around cake; just lay it loosely over.
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