Banana Pound Cake (adapted from the Star-Tribune)
1 cup butter, softened
1 1/2 cups sugar
1 1/2 medium, very ripe bananas, mashed not too smooth with a fork (3/4 cup)
2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon vanilla
1/2 cup milk
1 tablespoon freshly grated orange peel
Preheat oven to 350 degrees F.; Spray 2 9x5 loaf pans with cooking spray and line with parchment paper, leaving an over-hang on the long sides of the pans.
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.
When you beat the heck out of the butter and the sugar, it will become a beautiful, light lemony color....
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.
(I'm a whisker, not a sifter...)
Pour the batter into 2 9x5 loaf pans, spreading evenly. Bake for 50-60 minutes, or 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.
Have you seen this stuff? Love! I sprayed the pans, then lined with parchment and sprayed again.
Cool the cakes in the pans on a wire rack for 10 minutes. Loosen the sides with a knife, invert onto a rack, invert again and cool completely.
Certainly, you can bake this in a tube or a Bundt pan. If so, be careful not to overfill the pan--there may be a bit of batter left over. The bake time would be a bit longer as well, about 1 hour and 20 minutes. Cover with foil to prevent over-browning after about 45 minutes.
The hint of citrus and ginger is perfect!
If you really want to jazz it up, serve a couple slices with some ice cream, bananas, and homemade hot fudge. Need a recipe for the hot fudge? Find it right here: Dark Chocolate Hot Fudge
Or add some strawberries and pineapple to make a banana pound cake split!