Banana Pound Cake
- Source
- Pat's Family Recipe Cookbook (handwritten, p. 3)
- Cook
- 75–85 min
From the handwritten pages of Pat’s Family Recipe Cookbook.
Ingredients
- 3 tsp plus 3 cups sugar, divided
- 1 cup butter, softened
- 6 eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1 cup (8 oz) sour cream
Glaze
- 1 1/2 cups confectioners’ sugar
- 1/2 tsp vanilla extract
- 3–4 tsp milk
Steps
- Grease a 10-in. fluted tube pan. Sprinkle with 3 tsp sugar; set aside.
- In a large bowl, cream butter and remaining sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in bananas and extracts.
- Combine flour and baking soda; add to the creamed mixture alternately with the sour cream, beating after each addition.
- Pour into the prepared pan (it will be full).
- Bake at 325°F for 75–85 minutes, or until a toothpick inserted near the center comes out clean.
- Cool 10 minutes before removing from the pan to a wire rack; cool completely.
- In a small bowl, whisk the glaze ingredients together and drizzle over the cake.
- Store in the refrigerator. May be frozen up to 1 month.
Notes
- ⚠️ First ingredient reads “3 tsp plus 3 cups sugar” on the card — the “3 tsp” (for coating the pan) could be “3 Tbsp”; worth a glance at the physical copy.
- “From the Kitchen of” was left blank on this card, so
contributoris unfilled.
