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