3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting (see separate post)
1/2 cup chopped pecans
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. Yield 16 servings.
The Ultimate Southern Living Cookbook, Pg. 104.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Banana Pound Cake Recipe
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Banana Pound Cake
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
Beat shortening and butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 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 greased and floured 10-inch tube pan.
Bake at 350 degrees for 1 hour and 20 minutes or until a wooden pick insertedin center comes out clean.
Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yield 1 (10-inch) cake.
by Janet Bean
Charlotte, NC
Southern Living, 20th Anniversary Edition Cookbook, pg. 87
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
Beat shortening and butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 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 greased and floured 10-inch tube pan.
Bake at 350 degrees for 1 hour and 20 minutes or until a wooden pick insertedin center comes out clean.
Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yield 1 (10-inch) cake.
by Janet Bean
Charlotte, NC
Southern Living, 20th Anniversary Edition Cookbook, pg. 87
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