Banana Pound Cake, Malissa's - Master Cookbook Recipe # 202

Name: Banana Pound Cake, Malissa's - Master Cookbook Recipe # 202
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12-16
Cuisine: Southern
Ingredients: 3 cups plus 3 tsp granulated sugar (divided); 1 cup salted butter, softened; 6 large eggs, room temperature; 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 tsp salt; 1/4 tsp baking soda; 1 cup sour cream; 1-1/2 cups confectioner’s sugar; 1/2 tsp vanilla extract; 3 to 4 tsp milk

This recipe comes from Malissa and is a wonderful twist on a traditional pound cake. By using mashed ripe bananas and sour cream, you get a cake that is incredibly dense, moist, and flavorful. It’s essentially the most elegant version of banana bread you’ll ever taste, finished with a sweet simple glaze.

This is recipe #202 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr 15 min Total time: 1 hr 35 min

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Ingredients

For the Cake:
3 cups plus 3 tsp granulated sugar (divided)
1 cup salted butter, softened
6 large eggs, room temperature
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 tsp salt
1/4 tsp baking soda
1 cup sour cream
For the Glaze:
1-1/2 cups confectioner’s sugar
1/2 tsp vanilla extract
3 to 4 tsp milk

Instructions

Prep the Pan: Grease a 10-inch fluted tube pan (Bundt pan) generously with shortening. Sprinkle with 3 teaspoons of granulated sugar to help with release and create a slight crust; set aside.
Cream Butter & Sugar: In a large bowl, cream the softened butter and the remaining 3 cups of sugar for 5 to 7 minutes until very light and fluffy.
Add Eggs & Bananas: Add the eggs one at a time, beating well after each. Stir in the mashed bananas and both extracts.
Mix Dry & Alternating: Whisk together the flour, salt, and baking soda. Add this to the butter mixture alternately with the sour cream, mixing only until just combined.
Bake: Pour the batter into your prepared pan. Bake at 325°F for 75 to 85 minutes, or until a toothpick comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack.
Glaze: Whisk the glaze ingredients together until smooth and drizzle over the warm cake.
Store: Keep this cake refrigerated. It also freezes beautifully for up to a month!

Notes

Tammy's Tip: This cake has a tendency to stick because of the banana and sugar content! Be sure to use plenty of shortening to grease your pan rather than just relying on cooking spray.