Banana Pound Cake
Rich, moist and fragrant banana pound cake.
3 cups granulated sugar
1 cup butter, softened
1/2 cup buttermilk
1 lemon, juiced
4 large eggs
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 ripe bananas, chopped
1 1/2 cups chopped toasted walnuts
2 teaspoons vanilla extract
- Preheat oven to 325°F (160°C). Grease and flour two 9x5x3-inch loaf pans.
- In a large bowl, beat sugar and butter until smooth and creamy. Mix in buttermilk and lemon juice. Beat in eggs, one at a time, beating after each addition until light and fluffy; set aside.
- Sift together flour, baking soda and salt. Mix with creamed mixture until well combined. Fold in bananas, nuts and vanilla. Stir until thoroughly blended. Pour into prepared pans.
- Bake for 65 to 75 minutes, or until centers are set. Let sit for 10 minutes before removing to a wire rack to cool completely.
Makes 2 loaf cakes; 24 servings.