I always have bananas on hand, because my husband loves them.  Bananas are very healthy and high in potassium.  A while back I had some that were sitting around in the fruit basket and were extrememly ripe and great for cake.

I took this recipe from the Cooking Light, Annual Recipes 2001 meaning I’ve had this cook book along with many others for years, ever since I started cooking and collecting recipes.  I enjoy using this cookbook like this one, just because tend to have a large variety of light and easy to follow recipes.  I sometimes change the recipes in order to accommodate to what I have in cupboards.  Just, as I changed some of the ingredients for this pound cake recipe.

Banana Pound Cake

Ingredients:

• 3 cups of all purpose flour
• 2 cups of sugar
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla extract ( i used a Turkish packet of individual vanilla powder)
• 3 large eggs
• pinch of salt
• 1 cup of mashed ripe bananas (about 3 medium bananas)
• 1 cup of milk (recipe calls for skimmed milk – i used skimmed milk)
• 3/4 cup of vegetable oil ( recipe calls for softened butter, but I prefer vegetable oil makes the cake moist)

Preparation:

Preheat your oven to 350 degrees. Coat the bottom of your tube pan with cooking spray and set a side.  Swift and combine the flour, sugar, baking powder, vanilla (if dry) and salt in a mixing bowl.  Combine the mashed bananas  (mash the banana’s with the back of the fork ), milk and vegetable oil in a bowl.  Add in one egg at a time, beating the mixture after adding each egg.  Add the dry ingredients into the wet ingredients slowly, beating at a low speed.  I used a hand mixer, beat the mixture for a minute. 

Spoon the batter into your prepared pan.  Place the pan, into the preheated oven and baking at 350 degrees for 1 hour or until a wooden pick comes out clean.  Cool in pan for 10 muntes and remove from pan.  Serve warm or cooled or as you wish, with fruits with tea or coffee.

Enjoy!