Real Recipes From Real Home Cooks ®

banana nut pound cake

(1 rating)
Recipe by
Melissa Etheridge
Murfreesboro, TN

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.

(1 rating)
prep time 15 Min
cook time 1 Hr 20 Min

Ingredients For banana nut pound cake

  • 3 lg
  • 1 c
    vegetable oil
  • 2 1/2 c
  • 1 1/2 c
    mashed bananas
  • 1/2 c
  • 1 tsp
    vanilla extract
  • 3 c
    all purpose flour
  • 1 tsp
  • 3/4 tsp
  • 1 c
    chopped walnuts
  • 1 c

How To Make banana nut pound cake

  • 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.