Banana Pound Cake

By Cindy_Wicker

Ingredients

• GLAZE:
• 3 teaspoons plus 3 cups sugar, divided
• 1 cup butter, softened
• 6 eggs
• 1 cup mashed ripe bananas (about 2 medium)
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup (8 ounces) sour cream
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3 to 4 teaspoons milk

Details

Servings 16

Preparation

Step 1

Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons 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 addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.
Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 slice) equals 479 calories, 17 g fat (10 g saturated fat), 128 mg cholesterol, 179 mg sodium, 76 g carbohydrate, 1 g fiber, 6 g protein.

13 WW Points Plus