My guys love this banana nut recipe best and try to talk me into making it frequently. It can be made in 3 loaf pans although I usually do one loaf pan and put the rest into a 13 x 9 baking pan so I can gift the loaf and the boys can work their way through the sheet cake. It’s just a classic 1700s era pound cake recipe using either sour cream or cream cheese with bananas and pecans added. It could also be made with cream or other dairy products as indicated but I usually stick to sour cream and cream cheese when making banana nut myself.
Banana Nut Pound Cake
2 cups (1 pound) butter, softened at room temperature
2 cups (1 pound) sugar
9 large eggs (1 pound) at room temperature
3-¼ cups (1 pound) flour
1/2 cup sour cream (may substitute sour milk, buttermilk, or cream cheese)
1 tablespoon vanilla extract
2 large, or 3 medium, or 4 small slightly over ripened (soft) bananas
1-1/2 cups chopped pecans
pecan halves to decorate tops, optional
1/2 teaspoon nutmeg, optional
glaze, optional
Preheat oven to 350 F degrees.
Grease and flour three standard loaf pans (or one 13 x 9 baking pan plus one loaf pan).
Mash or puree bananas.
Cream bananas, butter and sugar together.
Whisk in the eggs until smooth.
Whisk in sour cream, nutmeg, and vanilla.
Add flour about a half cup at a time mixing well after each addition.
Stir in pecans.
Pour equal amounts into each of the prepared loaf pans and if desired place pecan halves decoratively on top.
Bake for 1 hour or until knife inserted into center comes out clean.
If tops appear to be browning too soon cover loosely with a sheet of foil.
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If desired, drizzle top with streaks of cream cheese or vanilla sugar glaze:
Non-Cooked Frostings and Glazes (Sugar Free Substitute Included)
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