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Category: Recipes
Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours
1 lb. brown sugar (light, if preferred)
1 cup white sugar
1 lb. butter or margarine
5 large eggs
2 bananas (make sure they're ripe)
3 cups flour (sifted)
2 teaspoons baking powder
2 teaspoons salt
1 cup milk or non-dairy substitute
1 teaspoon vanilla
1 cup pecans or walnuts
Instructions:
Preheat oven to 350°F.
In the bowl of an electric mixer cream the brown and white sugars with butter until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Mash bananas and stir into the egg mixture.
Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to the egg mixture alternately. Stir in the pecans.
Pour the batter into a 10-inch well-greased bunt pan.
Bake for 1-1/2 hours, or until firm. Place upside down on a cake rack; when cool, invert and turn out onto rack.
Glaze:
1 cup powdered sugar, sifted
2 tablespoons refined (or sifted) brown sugar
4 tablespoons of milk (or water)
1 teaspoon of vanilla extract (optional)
3 tablespoons of lemon juice (or extract), OR 4 tablespoons of orange juice
Mix with a fork in a medium-sized bowl until syrup-like, drizzle over pound cake.
Recipe Source: CD Kitchen (circa 2007!)
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Brown Sugar Banana Pound Cake
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This recipe was originally featured on CDKitchen many years ago in the early 2000s. Its a heavenly rich and fluffy banana pound cake with nuts of your choice (walnuts, pecans). Goes great with homemade peach ice cream!
Category: Recipes
Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours
1 lb. brown sugar (light, if preferred)
1 cup white sugar
1 lb. butter or margarine
5 large eggs
2 bananas (make sure they're ripe)
3 cups flour (sifted)
2 teaspoons baking powder
2 teaspoons salt
1 cup milk or non-dairy substitute
1 teaspoon vanilla
1 cup pecans or walnuts
Instructions:
Preheat oven to 350°F.
In the bowl of an electric mixer cream the brown and white sugars with butter until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Mash bananas and stir into the egg mixture.
Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to the egg mixture alternately. Stir in the pecans.
Pour the batter into a 10-inch well-greased bunt pan.
Bake for 1-1/2 hours, or until firm. Place upside down on a cake rack; when cool, invert and turn out onto rack.
Glaze:
1 cup powdered sugar, sifted
2 tablespoons refined (or sifted) brown sugar
4 tablespoons of milk (or water)
1 teaspoon of vanilla extract (optional)
3 tablespoons of lemon juice (or extract), OR 4 tablespoons of orange juice
Mix with a fork in a medium-sized bowl until syrup-like, drizzle over pound cake.
Recipe Source: CD Kitchen (circa 2007!)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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