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Double-Banana Pound Cake Recipe

Ingredients

How to make it

  • Preheat oven to 350*.
  • Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
  • Lightly spoon flour in dry measuring cups; level with a knife. Combine flour, baking powder, salt, and mace; stir well with a whisk. Combine mashed banana, milk, and banana liquer in a bowl. Beat butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add sugar and vanilla, and beat mixture until well-blended. Add eggs, one at a time, beating untill well after each addition. Add flour mixture to sugar mixture alternately with banana mixture, beating at low speed, beginning and ending with flour mixture.
  • Spoon batter into prepared pan. Bake at 350* for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.
  • 286 calories per slice; 28% from fat.
banana fresh from oven   Close
cooling on rack   Close
first slice   Close
SC-Lemon from oven   Close

Reviews & Comments 5

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  • lori4flavor 15 years ago
    Double banana?!! You got my attention! So I will be trying this out soon and report back on the results. In the meantime, you may want to check out this link; http://www.dominosugar.com/content/173/cake_tips.aspx . To see if you can find an answer to your dilemma. I did some additional reading here; http://www.recipes4cakes.com/tips/ , near bottom for creamed butter/sugar mixtures.

    Or perhaps you have discovered the problem by now. In that case, please let me know.
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  • henrie 16 years ago
    Not sure what to tell you, it looks wonderful on the plate before you cut into it. Not sure about leaving it in the oven with the temp cut off, it might dry it out. I know they always say if your meal gets done to soon, not to leave it in the oven, take it out, then if you have to reheat it do that instead of leaving it in there.
    Maybe call your local extention and ask to talk to a food specialist for advice, their usually pretty helpful. Good luck!
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  • krumkake 16 years ago
    Points, I have no idea if this would work, but have you tried the method of shutting off the oven after 1 hour, but leaving the cake in the oven to cool? I know this works with cheesecake, and prevents the top from cracking (plus it would give the cake the extra time to finish cooking with its own heat rather than additional oven temp heat). I don't know - just thought I'd throw out that idea...the cake looks delicious, and I would love to try it sometime!
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  • pointsevenout 16 years ago
    I brought over the sour cream-lemon pound cake picture so you could have a side-by-each comparison.
    The extra 40 minutes bake time made the crust too firm.
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  • pointsevenout 16 years ago
    I need help with this recipe. It has such great flavor, BUT:
    My toothpick test comes out clean at 1 hour baking time but the cake is not done. It still has that doughy taste. And you can see by the picture that there is a darker colored ring in the cake. I had to bake the cake another 40 minutes to get the doughy taste gone. Also I don't like the way the cake stopped rising at the edges, crowned, and broke open in the center. See photo and comparison photo of my Sour Cream-Lemon Pound Cake.
    I'm thinking the amount of baking powder should be increased or maybe some baking soda added.
    Will you be my test-kitchen and help work out these couple of bugs? Recipe will be modified accordingly.
    Was this review helpful? Yes Flag

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pointsevenout Athens, AL

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