"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Banana Nut Pound Cake Recipe

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This recipe for Banana Nut Pound Cake, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Meadows, Public Relations & Marketing
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ Cup Salad Oil
2 ½ Cup Sugar
3 Eggs
3 Cup Flour
1 Tsp Baking Soda
¾ Tsp Salt
1 Tbsp Vanilla
½ Cup Buttermilk– or add one tbsp white vinegar to regular milk
1 ½ Cup mashed bananas (I freeze mine. It takes 4-5 bananas)
1 Cup Chopped Pecans
1 Cup Coconut

Directions:
Directions:
In a large bowl, mix oil, sugar, and mashed bananas. Add eggs and beat well. Add vanilla to sour milk. Sift flour, salt, and baking soda together. Alternate adding flour and sour milk, starting and ending with flour. Using mixer, stir in coconut and nuts. Pour in greased pan. Bake in tube pan (greased) at 325º for 1 hour 20 minutes. Cool in pan 20 minutes and remove.

You can also make this in loaf pans. Adjust baking time to 45 minutes at 325º and cool 20 minutes before removing.

Number Of Servings:
Number Of Servings:
8

 

 

 

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