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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Banana lovers of all ages will crave this dense rich pound cake of the same persuasion. It is equally at home for breakfast or dessert. (From BHG magazine) Ingredients:
1 1/2 cups unsalted butter or 1 1/2 cups shortening |
2 cups sugar |
4 large eggs |
2 cups mashed bananas |
1/4 cup buttermilk, plus |
2 tablespoons buttermilk |
1 teaspoon vanilla |
3 cups all-purpose flour |
1/8 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup pecans, chopped |
Directions:
1. Beat shortening at medium speed with an electric mixer 2 minutes until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears.
2. Combine banana, buttermilk, and vanilla. Combine flour, soda, and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in pecans. Spoon batter into a greased and floured 10 inch tube or bundt pan.
3. Bake at 325 for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Cool on wire rack.
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