Prep 15 mins
Cook 1 hr 15 mins
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....
- 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
- Preheat oven to 325.
- Cream together shortening, butter, and sugar.
- Add eggs one at a time, beating well after each addition.
- Combine flour, baking powder, and salt; gradually add to creamed mixture.
- Add milk and vanilla.
- Fold in bananas.
- Pour into a greased and floured tube pan and bake for 1 hour and 10-20 minutes or until cake tests done.
- Yield: 20 servings.
- 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.
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?!
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/>!