I discovered this recipe in a fit of desperation. I had numerous over-ripe bananas that needed to be used immediately. I wasn't thinking muffins or bread. I found this recipe in the 20th Anniversary Edition of the Southern Living Annual Recipes Cookbook. If you've never had one of the Southern Living Cookbooks, go get one. Now.
My husband was in love. His son joined the fan club. It's better than Banana Bread. It's just right.
I am particular about some of the products I use when baking. For example, only use REAL butter. No substitutes. You can taste the difference.
Another thing I'll mention is how to measure flour. I'm amazed at how many people don't know that you gently spoon the flour into the measure cup, then level off with a knife. You don't want to pack the flour because it will make your cake dry.
I hope you enjoy this wonderful recipe!
Banana Pound Cake
1 cup Crisco Shortening
1/2 cup butter, softened
3 cups sugar
5 large eggs
3 really ripe bananas, mashed
3 tablespoons milk
2 teaspoons vanilla extract
3 cups Gold Medal All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
Grease and flour a 10-inch pound cake pan. Use wax paper, greased and floured, to line the bottom.
Preheat oven to 350 degrees.
Combine banana, milk and vanilla. Set aside.
Combine flour, baking powder and salt. Set aside.
Beat shortening and butter with an electric mixer until creamy. Gradually add the sugar. Add eggs, one at a time.
Add banana mixture and flour mixture alternately into the shortening mixture. Begin and end with the flour mixture. Blend until just mixed. Don't overbeat the batter.
Pour into the prepared pan.
Bake for 80 minutes or until a wooden toothpick inserted comes out clean.
Remove from cake pan and cool on a wire rack.
Yield: One cake
