Banana Pound Cake Recipes

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!

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

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.

Steps:

• Preheat the oven to 325 degrees.
• Mix together the mashed bananas, yellow cake mix, pudding mix, vegetable oil, 3/4 cup water, and the eggs. Mix well.
• Pour into a bundt pan (that has been sprayed generously with non-stick cooking spray.).
• Bake for 1 hour.
• Meawhile, in a saucepan, melt the butter, then add 1 cup sugar and 1/4 cup water.
• When the cake is removed from the oven, pour the sauce on over slowly (with the cake STILL in the pan).
• Let sit at least 20 minutes to absorb the sauce.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Add Butter, Sugar and Cream Cheese to mixing bowl and mix until smooth and creamy (60 sec).
• Mash the Bananas then add to the mixing bowl and mix well (15 sec).
• Add Vanilla Extract to the mixing bowl and mix well (15 sec).
• Add Eggs one at a time, ensure that each Egg is mixed well before adding the next Egg (10 sec per egg).
• Sift the Cake Flour and Baking Powder together.
• Add Cake Flour/Baking Powder into the mixing bowl and mix well until the mixture is smooth throughout (90 sec).
• Grease and Flour at tube pan 10-in or 12-in.
• Pour cake mixture to pan, put pan into oven and immediately reduce heat to 325 degrees.
• Bake cake at 325 degrees for 1 hour and 30 minutes or until a wooden tester comes out clean.
• Cool in pan for 10 minutes, then cool on wire rack.
• Serve with Vanilla Bean Ice Cream and enjoy!

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping., Cut cake into eight slices; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping, and if desired, additional bananas.