Banana Nut Pound Cake

Melissa Etheridge

By
@melissareeseetheridge

This recipe is from the Fig Tree Bakery in Ocracoke, North Carolina. Carol Ritchie use to own it, and she made the most delicious bakery items. This is both a cake and a bread~you can eat it for dessert or for a breakfast snack. Wrap it in parchment paper to take to work as a mid-morning snack. You can also grill thin slices and serve with seasonal fruit as an unusual dessert in the summer.


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Prep:

15 Min

Cook:

1 Hr 20 Min

Ingredients

3 large
eggs
1 c
vegetable oil
2 1/2 c
sugar
1 1/2 c
mashed bananas
1/2 c
buttermilk
1 tsp
vanilla extract
3 c
all purpose flour
1 tsp
soda
3/4 tsp
salt
1 c
chopped walnuts
1 c
coconut

Directions Step-By-Step

1
Preheat oven to 325 degrees. Grease and flour a 12-cup pan~either bread shaped, tube, or bundt.
2
Using a mixer, beat eggs, oil, and sugar until light and fluffy.
3
In a small bowl, mix bananas, buttermilk, and vanilla. Set aside.
4
Sift flour, soda, and salt and set aside.
5
Alternately add flour and banana mixture in three steps.
6
Stir in chopped nuts and coconut.
7
Pour batter into a greased and floured pan.
8
Bake in a preheated 325-degree oven one hour and twenty minutes, or until the top is browned and springs back to the touch.
9
Cool in pan for fifteen minutes; remove from pan. Place on cooling rack to cool completely.

*You can frost or glaze, but it's good enough without.

About this Recipe