Banana Pound Cake Recipe

Name: Banana Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shortening; 1/2 cup butter, softened; 3 cups sugar; 5 large eggs; 3 ripe bananas, mashed; 3 tablespoons milk; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt

Servings: persons

1 cup shortening
1/2 cup butter, softened
3 cups sugar
5 large eggs
3 ripe bananas, mashed
3 tablespoons milk
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

1
Beat shortening and butter at medium speed with an electric mixer about 2 minutes or until creamy.
2
Gradually add sugar, beating 5-7 minutes.
3
Add eggs, one at a time, beating just until yellow disappears.
4
Combine banana, milk, and vanilla.
5
Combine flour, baking powder, and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture.
6
Beat at low speed just until blended after each addition.
7
Pour batter into a greased and floured 10-inch tube pan.
8
Bake at 350 degrees for 1 hour and 20 minutes or until cake tests done.
9
Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

1372

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup shortening, 1/2 cup butter, softened, 3 cups sugar, 5 large eggs, and more.

Yes, Banana Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Pound Cake

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