Banana Nut Pound Cake
By
Melissa Etheridge
@melissareeseetheridge
1
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.
Ingredients
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3 largeeggs
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1 cvegetable oil
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2 1/2 csugar
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1 1/2 cmashed bananas
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1/2 cbuttermilk
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1 tspvanilla extract
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3 call purpose flour
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1 tspsoda
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3/4 tspsalt
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1 cchopped walnuts
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1 ccoconut
How to Make Banana Nut Pound Cake
- Preheat oven to 325 degrees. Grease and flour a 12-cup pan~either bread shaped, tube, or bundt.
- Using a mixer, beat eggs, oil, and sugar until light and fluffy.
- In a small bowl, mix bananas, buttermilk, and vanilla. Set aside.
- Sift flour, soda, and salt and set aside.
- Alternately add flour and banana mixture in three steps.
- Stir in chopped nuts and coconut.
- Pour batter into a greased and floured pan.
- Bake in a preheated 325-degree oven one hour and twenty minutes, or until the top is browned and springs back to the touch.
- 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 Banana Nut Pound Cake
Dietary Needs: Vegetarian
