Recipe by southern chef in louisiana
I made this just last night and this cake is very moist and has a beautiful color--and it taste great!
Top Review by foreverreal
This cake was very crumbly and did not hold together well. It did not remind me of a pound cake at all. I did use butter instead of shortening. This cake could have used some sort of drizzle or glaze.
- 1 1⁄2 cups shortening
- 2 cups sugar
- 4 large eggs
- 2 cups mashed ripe bananas
- 1⁄3 cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1⁄4 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped pecans
Directions See How It's Made
- Beat the shortening at medium speed for 2 minutes or until creamy.
- Gradually add the sugar, beating 5 to 7 minutes.
- Add the eggs one at a time, beating just until the yellow disappears.
- Combine the bananas, buttermilk and vanilla in a medium bowl.
- Combine the flour, baking soda and salt together.
- Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition just until blended.
- Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
- Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.