Maggie Monday: Banana Pound Cake

I love when a business owner makes a play on words to name their business. Maggie has a great example of that below…

Living out in the country has a lot of advantages. About 4 miles outside town there is a cool store called The Meating Place. They process meat (you shoot a deer, they will clean and package it for you) and it is a great butcher. Fresh sausages, beef and chicken. They also carry a lot of local baked goods and preserves. Lots of great reasons to stop in. And, it is on the way to the barn, so we pass it almost every day.

The best part is that every Saturday from April-October they have a concession stand. Local churches, scouting dens, and baseball teams sign up to sell sandwiches, burgers, dogs and baked goods as a fundraiser from an old concessions trailer in the parking lot. So, every Saturday morning we can get amazing breakfast sandwiches- Egg, Cheese and Country Ham Biscuits, among others. And bacon burgers, hot dogs, etc.

But the baked goods rock. A couple of weeks ago I bought a slice of Banana Pound Cake made by someone from the Episcopal Church. After one bite I knew I’d be online searching for a recipe.

I settled upon this one from Taste of Home. It was perfect. Easy to make, and it came out of the pan perfectly which is not always the case with Bundt cakes. This was very pretty, and so rich and good. Picky Pants Daughter #2 scarfed this down.

It did make a bit more batter than the bundt pan can handle, so I took about 2 cups of batter and baked it in a loaf pan. I did not glaze this- just sprinkled it with a bit of powdered sugar. It was perfect. Make it! Pull those bananas from the freezer and get busy!

Banana Pound Cake

What you need:

3 cups plus 3 teaspoons granulated sugar, divided

1 cup butter, softened

6 eggs

3 medium mashed very ripe bananas

1 ½ tsp vanilla extract

½ tsp lemon baking emulsion or lemon extract

3 cups flour

¼ tsp baking soda

1 cup sour cream

What you do:

Preheat oven to 325 degrees. Grease bundt cake pan. Sprinkle with 3 tsp sugar. Set aside. In a large bowl cream butter and remaining sugar until light and fluffy. Add eggs one at a time, beating well after each one. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating until combined. Pour into bundt pan, until about 2/3 full. If you have remaining batter, bake in a prepared loaf pan, or in lined muffin tins. Bake for 75-85 minutes, until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Carefully run a knife around the edges of the pan to loosen the cake. Place plate on top of the pan, then flip over to remove cake from pan. You may need to give it a firm shake, but it will come.