Recipe by Sweet Diva MJ
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....
Top Review by SweetsLady
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?!
- 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 See How It's Made
- 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.