Banana Nut Pound Cake

1
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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
1 Hr 20 Min

Ingredients

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  • 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

How to Make Banana Nut Pound Cake

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.

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