Banana Pound Cake

READY IN: 1hr 10mins
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.

Ingredients Nutrition

Directions

  1. Beat the shortening at medium speed for 2 minutes or until creamy.
  2. Gradually add the sugar, beating 5 to 7 minutes.
  3. Add the eggs one at a time, beating just until the yellow disappears.
  4. Combine the bananas, buttermilk and vanilla in a medium bowl.
  5. Combine the flour, baking soda and salt together.
  6. 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.
  7. Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
  8. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a