Banana Sour Cream Pound Cake 3 cups sifted all-purpose flour 3 cups sugar (sugar substitute*) 1/4 tsp. baking soda 2 stick butter, softened and cut into pieces (Sub butter flavor and unsweetened applesauce*) 1 Tablespoon solid shortening 6 eggs 1 cup sour cream (fat free or use plain yogurt*) 1/4 tsp. vanilla 1/4 tsp almond extract 1/4 tsp lemon extract (can use all vanilla if you don’t have lemon and almond extracts) 1 cup mashed very ripe bananas nuts, optional Heat oven to 325 degrees. Grease and flour 10-inch bundt pan. (buttered Pam spray) Set aside. Combine flour, sugar, baking soda; beat in butter until mixture is crumbly. Add shortening, eggs and sour cream; beat for 5 minutes. Add extracts, and bananas, continue to beat for several more minutes. Add nuts, if desired. Fill prepared pan about three-quarters full. Bake for about 90 minutes, or until long pick inserted comes out clean. Let cool on rack for 5 minutes, then remove from pan. NOTE: Cake stores well; it freezes excellently when cut into individual slices, wrapped well in plastic, then put into freezer bag.
Posted on: Tue, 27 Jan 2015 07:15:59 +0000
Trending Topics
Recently Viewed Topics
© 2015