Banana Pound Cake
I used two foil pans---worked great--no leftover batter. I baked them for about 60 minutes. The orange peel in this gives it just a hint of citrus flavor--really good. From The Minneapolis Star-Tribune--Al Sicherman
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Cream the butter in the large bowl of an electric mixer. Gradually add the sugar, beating at low speed, then increase the mixer speed to high and beat until pale and fluffy.
- 3
Add the eggs, one at a time, beating well and scraping down the bowl sides after each addition. After all eggs are in, beat several minutes at high speed until the mixture is smooth and very pale. Beat in the bananas.
- 4
Sift together flour, baking powder, salt and ginger. combine the milk and vanilla. Beating at low speed, add the dry ingredients in thirds, alternating with the milk mixture. Stir in the orange peel.
- 5
Pour and scrape the batter into the prepared pan, spreading evenly. Don't overfill ( you may have a bit too much batter--leave about 1/2 inch at the top of the pan).* Bake about 1 hour and 20 minutes, until the cake pulls away slightly form the sides of the pan and a toothpick or cake tester inserted near the center---and nearly all the way down---comes out clean.
- 6
If the top is quite brown after 1 hour, cover it loosely with foil.
- 7
Cool the cake in the pan on a wire rack for 20 minutes. Loosen the sides with a knife, invert onto a rack, invert again and cool completely.