Banana Sour Cream Pound Cake
Published: Friday, January 18, 2019
3 c. sifted all-purpose flour
3 c. sugar
¼ tsp. baking soda
2 sticks butter, softened and cut into pats
1 Tbsp. solid shortening
6 eggs
1 c. sour cream
¼ tsp. vanilla
¼ tsp. lemon extract
¼ tsp. almond extract
1 c. mashed very ripe bananas
Nuts (optional)
Heat oven to 325°. Grease and flour 10" Bundt pan; set aside. (Or, if desired, use 2, 9x5" loaf pans.)
Combine flour, sugar and baking soda; beat in butter until mixture is crumbly. Add shortening, eggs and sour cream; beat 5 minutes.
Add extracts (if desired, you can use all vanilla instead of the lemon and almond extracts) and bananas; continue to beat several more minutes. Add nuts, if desired.
Fill prepared pan about ¾ full. Bake about 90 minutes, or until long pick inserted in center comes out clean. Let cool on rack 5 minutes, then remove from pan.
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