My neighbors Bob and Felice have banana plants. These plants are producing a LOT of bananas, and wouldn’t you know it, Bob and Felice are off gallivanting in Asia. That means a bunch of us that don’t have bananas ripening in our yards are taking full advantage.
Nancy and Kristy are eating them as is. No idea what Wendy, David and Bob E are doing. I don’t like to eat bananas as is… ewwww. Bananas have to be part of something. The only time I can handle the banana being the star of the dish without being sliced or mashed, is when it is dipped in chocolate, rolled in crushed nuts and frozen. Best summer treat ever!
But the sneaky banana snatchers Nancy and Kristy know that baking is something I like to do, so they gave me the bananas that needed to be used as soon as possible. So in the midst of preparing a Beef and Guinness Pot Pie, I started mashing bananas.
Banana Pound Cake
2 sticks butter, softened
3 cups sugar
6 very ripe bananas, mashed
6 eggs, room temperature and separated
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup milk
3 cups flour
Preheat oven to 325*F. Grease and flour bundt pan or 2 loaf pans.
Cream together butter and sugar. Add bananas. Add egg yolks one at a time and beat well after each addition. Add spices and vanilla. Add milk and flour to batter, alternating so that you start and end with the flour. Beat egg whites until soft peaks form. Gently fold into batter.
Pour batter into prepared pan/s. Bake for 1 hour and 15 minutes. Test for doneness. Cool on counter for 10 minutes and invert onto cake plate.