Banana Pound Cake

Banana Pound Cake created by SweetsLady

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....

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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.
  • **NOTE**.
  • 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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RECIPE MADE WITH LOVE BY

@Sweet Diva MJ
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@Sweet Diva MJ
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"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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  1. Susan T.
    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/>!
  2. Susan T.
    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/>!
  3. SweetsLady
    Banana Pound Cake Created by SweetsLady
  4. 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?!
  5. 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....
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