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.
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!
Could I add raisins to this recipe.