Buttermilk Banana Pound Cake

Submitted by southern chef in lo

"I made this just last night and this cake is very moist and has a beautiful color--and it taste great!"

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 1 10-inch cake
• Serves: 12-14

ingredients

• 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

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.

Reviews

[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.

 

[knitaholic]

This is the same recipe I found in a Southern Living Cookbook - 5 stars on taste. 4 stars on texture. I normally like a 'drier' pound cake, or else I'm just too accustomed to Starbucks style pound cakes. I would maybe cut down on the banana to alleviate some of the moistness. The fact that I used frozen bananas may have contributed to the moist factor. This baked for an hour and 10 minutes in my oven (convection) at 300 degrees. I'll keep this around for future baking - Thanks for posting!

 

[Sharlene~W]

I couldn't imagine a "pound cake" without butter, so I substituted butter for the shortening. The cake was very good with nice taste and texture. It is very moist and holds together nicely. I might cut back a bit more on the butter next time--there is a full 2 cups of banana in there, so I don't think it needs 1 1/2 cups of butter.

 

[Queen Midas]

Yang Kassim - i'v tried this recipe last sunday. its easy to make and my children love it. But my children and i feel that the taste would have been better and richer if we used butter instead of shortening.