Banana Pound Cake
This moist tropical banana pound cake recipe is a sweet and boozy dessert filled with all of your favorite Caribbean flavors! Made with ripe bananas, lime, and a splash of rum.
Servings: 16 servings
Ingredients
- 3¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon white rum
- 1 tablespoon fresh lime juice
- 1 small overripe banana, mashed
- 2 cups butter, softened
- 2 cups sugar
- 9 large eggs
- 1 cup shredded coconut for topping
Instructions
- Preheat oven to 350˚F.
- Grease two 9-inch loaf pans or one 10-inch bundt pan with butter and dust with flour; set aside.
- Whisk together the flour and salt to combine and set aside.
- Combine mashed banana, rum, and lime juice in a separate bowl.
- In your mixer's bowl cream the butter on medium-high until light and fluffy.
- Slowly add the sugar and continue to beat until thoroughly combined and no lumps appear.
- Add the eggs one at a time, beating each egg until well incorporated.
- On low speed, add the flour mixture to the butter mixture alternately with the banana mixture; beat until well incorporated.
- Pour the batter into the prepared pan(s) and top with shredded coconut. *If using a bundt pan, sprinkle the shredded coconut onto the bottom of the pan before pouring in the batter.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Tent with aluminum foil to prevent browning.
- Cool in pan for 15 minutes.
- Remove from pan and cool completely on a wire rack.
- Serve.
Nutrition
Calories: 199kcal | Carbohydrates: 39g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 59mg | Potassium: 103mg | Fiber: 0g | Sugar: 23g | Vitamin A: 40IU | Vitamin C: 1.4mg | Calcium: 25mg | Iron: 1.2mg
