Philip Moschitta, Chincoteague, Virginia, remembers a moist banana cake his mother used to bake in a Bundt pan.
Carole Shafer, Baroda, Michigan, writes, “This is the only recipe I use for the occasional indulgent treat of this wonder-ful recipe.”
Main Story:
GRIT Recipe Box: January/February 2011
Banana Sour Cream Pound Cake
3 cups sifted all-purpose flour
3 cups sugar
1?4 teaspoon baking soda
2 sticks butter, softened and cut into pats
1 tablespoon solid shortening
6 eggs
1 cup sour cream (I’ve used plain yogurt also)
1?4 teaspoon vanilla
1?4 teaspoon lemon extract
1?4 teaspoon almond extract
1 cup mashed very ripe bananas
Nuts, optional
Heat oven to 325°F. Grease and flour 10-inch Bundt pan; set aside. You can also use 2 9-by-5-inch loaf pans, if preferred.
Combine flour, sugar and baking soda; beat in butter until mixture is crumbly.
Add shortening, eggs and sour cream; beat for 5 minutes.
Add extracts (Carole generally uses all vanilla instead of the lemon and almond extracts) and bananas; continue to beat for several more minutes. Add nuts, if desired.
Fill prepared pan about three-quarters full. Bake for about 90 minutes, or until long pick inserted in center comes out clean.
Let cool on rack for 5 minutes, then remove from pan.
NOTE: Cake stores well; it freezes excellently when cut into individual slices, wrapped well in plastic wrap, then put into freezer bag.
