Best Banana Nut Pound Cake Recipes

BANANA-NUT POUND CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside.
• In a bowl combine flour, baking powder and salt; set aside.
• In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light.
• Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.
• In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.
• Bake 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack.
• Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve.

BANANA NUT POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan and set aside. Combine cake mix, pudding mix, cinnamon, water, eggs and oil in a large bowl. Mix for two minutes on medium speed. Stir in bananas and nuts. Pour into prepared pan and bake for 40-45 minutes. Cool completely and glaze if desired.

BANANA NUT POUND CAKE

Steps:

• 1. Preheat oven to 350 Degrees F.
• 2. Cream butter / margarine add sugar and stir until sugar is dissolved.
• 3. add eggs and beat for one minute with mixer on low speed.
• 4. add flour and mix well.
• 5. fold in bananas, instant pudding mix and nuts.
• 6. stir with a large spoon until well mixed.
• 7. pour mixture into a well greased large tube cake pan. I use spray like Pam to grease pan.
• 8. Bake at 350 degrees F. for 45 minutes. Adjust cooking time according to your oven, but be sure cake is done. A steak or paring knife stuck in middle of cake should come out clean.
• 9. Let cake cool after baking, run a knife around inside and outside edges and remove cake from outside shell. Run knife under cake and turn out onto cake plate.
• 10. Prepare Caramel Icing while cake is cooking. Ingredients: 2 tablespoons of margarine 1 cup of brown sugar (packed) 1/8 teaspoon salt 1/3 cup milk 1 teaspoon pure or 1 tablespoon imitation vanilla flavoring 1 and 1/2 cups of powdered sugar Melt butter and brown sugar in a small sauce pan until sugar is dissolved. Add milk and salt, cook for 3 minutes stirring constantly. Remove from burner and allow to cool. add vanilla and powdered sugar and beat for two minutes with mixer on low speed. Allow caramel icing to cool in refrigerator until it stiffens up somewhat. Ice cake after it has cooled down.

BANANA-NUT POUND CAKE (A+RATING)

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 10 inch fluted tube pan, set aside. COMBINE: flour, baking powder, and 1/2 tsp salt...SET ASIDE
• In a Large Bowl, combine cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about seven minutes or until light. Add eggs, One at a time, beating a full minute after each addition, scraping bowl frequently. IN ANOTHER BOWL, Combine: bananas, bourbon,, vanilla extract, and banana extract.
• ALTERNATELY...Add flour mixture and banana mixture to butter mixture; beat on LOW to MEDIUM SPEED after each addition just until combined. Stir in nuts.
• Spread evenly in prepared pan. Bake for 80 minutes, or until a tooth pick inserted near center comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove from pan to cool on rack. Sprinkle with a dusting of powdered sugar. Serve with fresh strawberries (and ice cream, if desired)
• THIS CAKE CAN BE SERVED WHILE WARM OR, IT CAN BE FROZEN TO SERVE LATER.