Vintage Eats: Banana Pound Cake for A Special Group of People

Three very ripe bananas.

They lay on my counter, looking forlorn. Like any cook, I couldn’t toss them. The dark color of the peel told me they were growing sweeter by the day.

But they had to be used fast or that sweetness would not be good.

Thankfully, I found the perfect recipe for which to use them: Banana Pound Cake.

It was featured in a 2004 issue of Taste of Home magazine. If you’ve not seen this publication dedicated to home cooks who want ideas for serving economical, tasty dishes, usually in a short amount of time, you should look for it at your grocery or check out the website to subscribe. I’ve followed it for years.

The Banana Pound Cake recipe sounded easy and I resolved to use my three ripe bananas for it, despite the inclusion of six – yes, six! – eggs.

I’m sure a dozen eggs didn’t cost $4.00 a dozen in 2004. Sadly, that’s what I’m currently paying. But I decided to splurge for a worthy group of people who would recieve this gigantic cake — you can read about them below.

The prep time was 20 minutes. Baking time approximately 1.5 hours. It is a dense cake.

The cake came out of the pan in one glorious mound, smelling luscious and looking like a crystal diamond.

My daughters and I tasted the amount I cut off the bottom which would have interfered with it lying flat.

Yum! It tasted like banana bread with a slightly more elevated sweetness.

My daughter asked if this was a vintage recipe. I said, “No, it’s only 20 years old.” She snickered. I guess if it was not created this year, anything older is vintage. My gauge for a vintage recipe is one dated pre-1980. Still, this one recipe was too perfect not to share.

My daughters and I plan to take this large confection to our police department in thanks for their service to our community. Bless them and other First Responders for all they do. I hope those special people assigned to work Christmas Day will enjoy it.

See My Notes at the end for tips on baking this cake.

I hope you all have a great Christmas season. What will you be baking?

**

Banana Pound Cake

3 t. plus 3 c. sugar, divided

1 c. butter, softened

6 eggs

1 c. mashed ripe bananas (2-3 depending on their size)

1-1/2 t. vanilla extract

½ t. lemon extract

3 c. all-purpose flour

¼ t. baking soda

1 c. (8 ounces) sour cream

GLAZE:

1-1/2 c. confectioners sugar

½ t. vanilla extract

3-4 t. milk

Grease 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside.

In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes (I timed it with my phone).

Add eggs, one at a time, beating well after each addition.

Stir in bananas and extracts. 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 degrees for 75-85 minutes or until toothpick inserted near center comes out clean.

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

In a small bowl, whisk glaze ingredients until smooth; drizzle over cake.

Store in refrigerator.

May be frozen for up to 1 month.

Yield: 12-15 servings

My Notes:

1. I didn’t have lemon extract so I substituted the same amount of coconut extract (1/2 t.). Being that coconuts and bananas are both tropical, I thought they may go together. I couldn’t taste the coconut extract and may double it the next time to try to get that tropical vibe – because there will be a next time for this cake!
2. After pouring the batter into the pan, I gently tapped the filled pan against a counter to nudge batter into each corner. I also used a culinary brush to coat the ½” or so of pan at the top left unfilled. I think the cake rose easier with this preparatory step.
3. A cookie sheet under the pan in case of overflow seemed a good step. Thankfully, the cake didn’t overflow, but it can’t hurt to be careful and avoid a messy oven.
4. After testing the cake at 75 minutes and getting a moist probe, I left it in another 15 minutes. It was then perfect.
5. After tasting the cake, I chose not to add the glaze. It was sweet enough in my opinion, though I know the glaze would have added a layer of glamour. But transporting it without the glaze was easier.
6. This cake pan was one I checked out from Wells County Public Library. They also have cupcake pans and other baking items for check out. Many libraries carry non-book items that can be checked out. Ask at your local library for a list. You might be surprised to find items for your kitchen adventures!

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