Banana-Nut Pound Cake

By LRay

Better Homes and Gardens 2012 Recipe of the Year Winner

Nutrition Facts (Banana-Nut Pound Cake) Servings Per Recipe 12,
cal. (kcal) 573,
Fat, total (g) 23,
chol. (mg) 103,
sat. fat (g) 10,
Monosaturated fat (g) 8,
carb. (g) 84,
Polyunsaturated fat (g) 3,
fiber (g) 2,
sugar (g) 55,
pro. (g) 8,
vit. A (IU) 583,
vit. C (mg) 2,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 81,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 271,
Potassium (mg) 198,
calcium (mg) 50,
iron (mg) 2,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 8 ounce packagecream cheese, softened
• 1/2 cup butter, softened
• 3 cups granulated sugar
• 4 eggs
• 2 medium bananas, mashed (about 1 cup)
• 1/4 cup bourbon or low-fat milk
• 1 tablespoon vanilla
• 1 cup chopped pecans, toasted
• Powdered sugar

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan; set aside. Combine flour, baking powder, and 1/2 teaspoon salt; set aside.

2. In large bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light. Add eggs, one at a time, beating 1 minute after each; scrape bowl frequently. In a bowl combine bananas, bourbon, and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in the pecans. Spread evenly in pan.

3. Bake for 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack. Sprinkle with powdered sugar. Serve with berries or ice cream, if desired.