Mile High Banana Nut Pound Cake

Mile High Banana Nut Pound Cake

Buttery pound cake meets banana nut bread in this mile high cake. It's the perfect use for ripe bananas.

2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tbsp vanilla extract
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour plus 1/4 cup more for nuts
1 cup sour cream, room temperature
1 cup ripe banana, mashed
2 1/2 (8 oz) cups walnuts or pecans, chopped

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add vanilla extract, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Add sour cream, and beat, then add banana. Beat in the last 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Rinse chopped nuts, and while still damp, toss nuts in 1/4 cup flour. Fold nuts into batter. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.Glaze:

2 cups powdered sugar
2-4 tbsp water or milk

Beat sugar and 2 tbsp liquid with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake.

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2 comments

@Archie absolutely! I’d add around a cup – they’d be delicious soaked overnight in juice with a splash of your favorite rum or brandy too!

Old Country Kitchenware

Could I add raisins to this recipe.

Archie Rowe

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