Banana Pound Cake

I made this banana pound cake for my weekend guests. It was lovely paired up with some good, creamy vanilla ice cream sprinkled with a dusting of cinnamon.



This is one of those recipes that you've gotta love for the fact that it uses ingredients that you probably already have in your kitchen: sugar, butter, eggs, ripe bananas, vanilla, flour, baking soda, sour cream, and not pictured (because I got an idea after I had already made the batter): pecans and brown sugar.



In a large bowl, cream butter and remaining sugar until light and fluffy. I love that "my assistant" (my oldest child) enjoys using the mixer these days so my hands are free to prepare the other ingredients and take pictures.



Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla.



Add the dry ingredients...



alternately with the sour cream, beating until just combined.



Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar.



Pour half of the batter into the pan and then sprinkle with brown sugar and chopped pecans.



Top with the remaining batter. Pop it into a 325 degree oven for 75-85 minutes.



Cool for 10 minutes before removing from pan to a wire rack to
cool completely.



Glaze and serve. I have to admit that I was not over-the-moon for this cake. It was good, but maybe I was just craving chocolate? Maybe chocolate chips and a chocolate glaze next time? However my guests and family loved it. They ate it right up and gave rave reviews.



Banana Pound Cake adapted from Taste of Home

3 teaspoons plus 3 cups sugar, divided
1 cup butter, softened
6 eggs
1 cup mashed ripe bananas (about 2 medium)
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream

Filling:

1/2 cup brown sugar
1/2 cup finely chopped pecans

Glaze:

2 tablespoons butter
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In
a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir in bananas and vanilla. Combine flour and baking soda; add to the creamed mixture alternately with sour
cream, beating just until combined. Pour into prepared pan (pan will be full).
Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a skillet or sauce pan, brown the butter. Add powdered sugar, vanilla, and milk. Whisk until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.

Yield: 12-15 servings.

* I made and froze this a week before serving, then thawed it the day before my guests arrived and glazed.