Banana Pound Cake Food

BANANA POUND CAKE

Steps:

• Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.

BANANA POUND CAKE

Steps:

• Preheat oven to 325 degrees and grease a bundt pan with cooking spray.
• Sprinkle tablespoon of sugar onto pan. Set aside.
• In a large bowl, beat butter and sugar until fluffy, about 5 minutes.
• Once fluffy, add eggs, one at a time, beating well after each addition.
• Add mashed bananas and extracts.
• In a seperate bowl, mix together flour and baking soda.
• Add flour mixture alternatley with the sour cream to the butter mixture.
• Pour finished batter into the prepared bundt pan and bake for 75-85 minutes.
• Enjoy!

BANANA POUND CAKE

Steps:

• Beat shortening and butter at medium speed with an electric mixer about 2 minutes or until creamy.
• Gradually add sugar, beating 5-7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Combine banana, milk, and vanilla.
• Combine flour, baking powder, and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 350 degrees for 1 hour and 20 minutes or until cake tests done.
• Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

GRILLED BANANA POUND CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 325 degrees F.
• Spray the inside of an angel food cake pan (easier to use) or fluted Bundt pan with nonstick spray. Lightly dust with sugar and set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy. Add the eggs, one at a time, mixing each one in completely before adding the next. Add the mashed banana and the vanilla and lemon extracts. Add the baking soda and beat until completely incorporated.
• Add a third of the flour to the wet mixture, beating it in completely. Then add a third of the sour cream, beating that in completely. Continue to alternate flour and sour cream until all of it is incorporated. Beat in the salt, then pour the batter into the prepared pan. Bake for 70 to 90 minutes, or until a cake tester comes out clean. Let the cake cool for 5 minutes. Use a small metal spatula to carefully release the cake from the pan. Unmold the cake and let cool before slicing.
• For the chocolate sauce: Combine the cream, honey, brown sugar, cocoa powder and 1 cup of the chocolate chips in a saucepot over medium-high heat. Bring to a boil, then add the salt and cook, stirring occasionally, until the sauce becomes completely smooth, 5 to 10 minutes.
• Off the heat, stir in the remaining 1 cup chocolate chips and the butter. Transfer to a jar and set aside until ready to serve.
• To serve: Preheat a grill or grill pan to medium high. Brush slices of the cake with some melted butter, and grill just until light grill marks appear, 1 to 2 minutes. Remove to a serving platter. Drizzle with chocolate sauce and enjoy.

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

BANANA POUND CAKE

Steps:

• Preheat the oven to 350 degrees.
• Heavily grease and flour a 10-inch Bundt pan.
• In a large bowl, cream together the butter and sugar.
• Beat in the eggs.
• Beat in 2 cups of the flour, then beat in the bananas.
• Beat in the remaining 2 cups of flour.
• Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, or until a wooden pick inserted into the middle comes out clean.
• Turn cake out onto a rack to cool.

BANANA POUND CAKE THE EASY WAY

Steps:

• Combine all ingredients in large mixer bowl.
• Mix until blended, then beat at medium speed for 4 minutes.
• Turn batter into lightly greased and floured 10" tube pan.
• Bake at 350 degrees for 1 hour or until done.
• Cool in pan for 10 minutes, then turn out onto rack and cool completely.
• Serve dusted with confectioners' sugar.

BOX MIX BANANA POUND CAKE

Steps:

• Preheat oven to 350 deg. Grease two loaf pans or a 9x13 inch pan.
• Mix all ingredients together, beating for about three or four minutes until thoroughly mixed. Pour into greased pan.
• Bake until done, about 40-45 minutes for large pan, perhaps 35 minutes for loaf pans.
• Cool pan on wire rack for 10 minutes, turn out and cool completely.
• Note1: I've also mixed in a cup or so of chopped walnuts or pecans.
• Note2: I've never put on icing, but a glaze or a dusting of powdered sugar would be nice.

BANANA POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
• Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
• Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

BANANA-NUT POUND CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside.
• In a bowl combine flour, baking powder and salt; set aside.
• In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light.
• Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.
• In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.
• Bake 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack.
• Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve.

BUTTERMILK BANANA POUND CAKE

Steps:

• Beat the shortening at medium speed for 2 minutes or until creamy.
• Gradually add the sugar, beating 5 to 7 minutes.
• Add the eggs one at a time, beating just until the yellow disappears.
• Combine the bananas, buttermilk and vanilla in a medium bowl.
• Combine the flour, baking soda and salt together.
• Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition just until blended.
• Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
• Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.

DOUBLE-BANANA POUND CAKE

Steps:

• Preheat oven to 350°F.
• Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
• Lightly spoon the flour into dry measuring cups, and level with a knife.
• Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk.(Very important step - flour needs to be whisked.)
• Combine the mashed banana, milk, and banana liqueur in a bowl.
• Beat the butter in a large bowl at medium speed of a mixer until light and fluffy.
• Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
• Spoon the batter into prepared pan.
• Bake cake at 350° for 1 hour or until a 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.
• Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.
• Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.