Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract and mashed bananas.
6. Gradually add the flour mixture to the banana mixture, alternating with sour cream, until just combined.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 13g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 250mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 25g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter.
- Add 1/2 cup chocolate chips to the batter.
- Add 1 teaspoon cinnamon to the batter.
Tips and tricks:
- Use ripe bananas for the best flavor.
- Don't overmix the batter.
- Let the cake cool completely before slicing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, wrap slices in foil and heat in a 350°F oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter.
Garnishes:
Dust the top of the cake with powdered sugar or top with whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil.
- If the cake is not cooked in the center, bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
Pound cake originated in Europe in the 18th century and was traditionally made with one pound each of butter, sugar, flour, and eggs.
Flavor profiles:
This banana pound cake is sweet and moist with a subtle banana flavor.
Serving suggestions:
Serve the cake as a dessert or for breakfast with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Buttery, Banana, Moist, Nutty, Banana-Flavored