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    You are in: Home / Baking / Banana Pound Cake Recipe
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    Banana Pound Cake

    Banana Pound Cake. Photo by SweetsLady

    1/1 Photo of Banana Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    Sweet Diva's Note:

    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....

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    Units: US | Metric


    1. 1
      Preheat oven to 325.
    2. 2
      Cream together shortening, butter, and sugar.
    3. 3
      Add eggs one at a time, beating well after each addition.
    4. 4
      Combine flour, baking powder, and salt; gradually add to creamed mixture.
    5. 5
      Add milk and vanilla.
    6. 6
      Fold in bananas.
    7. 7
      Pour into a greased and floured tube pan and bake for 1 hour and 10-20 minutes or until cake tests done.
    8. 8
      Yield: 20 servings.
    9. 9
    10. 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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    Ratings & Reviews:

    • on May 03, 2008


      Great recipe to use up those overripe bananas! I've never had a banana pound cake and this was wonderful! I made it as written and used the aluminum foil to prevent overbrowning as suggested. Thank you for posting, Whatcha Cookin', Mom?!

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    • on June 03, 2014


      I found this to be a very good recipe though I did substitute 1 C. applesauce (instead of the shortening) because I didn't have any shortening, and I used 1/2 cup of vegetable oil (instead of butter), because I read somewhere that oil will give you a moister cake (which I believe is true!). I aso added 2 tsp. banana extract flavor (just in case the overripe,black bananas were not banany tasting enough)- I put 1 C walnuts in it also and it turned out nice and moist.I did ice it also with a simple powdered sugar,butter,vanilla,milk icing.really good with a glass of milk or a cup of coffee.Honestly I cant stand when people doa review and change everything but I was of the mindset of trying to tweak it just right - and I think I did! just that<br/>!

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    • on January 26, 2014



    Nutritional Facts for Banana Pound Cake

    Serving Size: 1 (104 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 373.7
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 5.9 g
    Cholesterol 65.2 mg
    Sodium 77.4 mg
    Total Carbohydrate 54.2 g
    Dietary Fiber 1.0 g
    Sugars 37.6 g
    Protein 3.8 g

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