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Banana Pound Cake




Source of Recipe


My recipe


Recipe Introduction


This is a very old recipe and it makes a huge cake. When you put the batter in the pan it looks as if it might overflow as it bakes. The cake rises 4 to 5 inches tall. You can ice it or leave it plain; it is delicious either way.



List of Ingredients




1 1/2 Cups Chopped Walnuts
1 Cup Butter, softened
3 Cups Sugar
Juice of 1 Small Lemon
4 Large Eggs, room temperature
1 Teaspoon Baking Soda
1/2 Cup Buttermilk
5 Medium Bananas, chopped
4 Cups Flour
1/2 Teaspoon Salt
2 Teaspoons Vanilla Extract


Recipe



Arrange walnuts in a single layer on a baking sheet and toast in 350 degree oven about 5 to 10 minutes.

Grease and flour a large Bundt pan. Preheat oven to 325 degrees.

In a large bowl, cream butter and sugar with electric mixer; add lemon juice. Add eggs, one at a time, and beat to blend. Combine soda with buttermilk in a 1-cup measure. Mix buttermilk mixture and bananas into the creamed mixture.

Add flour and salt; beat 2 minutes, then add vanilla and walnuts. Stir with a large spoon until vanilla and nuts are well mixed. Pour into prepared pan (batter will come up almost to the top) and bake 1 hour and 20 to 30 minutes. Remove from oven and cool 10 minutes on wire rack; then remove cake from pan and place on rack to cool completely. Frost if desired with favorite frosting.

YIELD: 12 to 16 servings