Banana Sour Cream Pound Cake Recipe

Name: Banana Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 3 c. sugar; 1/4 tsp. baking soda; 1 c. soft butter, cut into pinches; 1 Tbsp. Crisco; 6 eggs; 1 c. sour cream; 1/4 tsp. vanilla; 1/4 tsp. almond extract; 1 c. ripe bananas

Servings: persons

1
Mix flour, sugar and baking soda.
2
Beat in butter until mixture is crumbly.
3
Beat in shortening, eggs and sour cream. Continue beating 5 minutes.
4
Add flavorings and bananas and beat 20 minutes longer.
5
Preheat oven to 325u00b0.
6
Grease and flour a 10-inch tube pan or two 9 x 5-inch bread loaf pans.
7
Pour batter into prepared pan.
8
Bake 90 minutes or until a sharp knife inserted deep into the cake comes out clear.
9
Let cool for 5 minutes, then remove from pan.

2168

kcal

Calories

Fat

336

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: 3 c. flour, 3 c. sugar, 1/4 tsp. baking soda, 1 c. soft butter, cut into pinches, and more.

Yes, Banana Sour Cream 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 Sour Cream Pound Cake

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