Going Bananas

I bought dozens and dozens of bananas for last weekends wrestling tournament and at the end of the weekend, I had quite a few left over. They were the perfect ripeness for baking so I spent an afternoon whipping up my favorite banana recipes. 

I made banana chocolate chip muffins, frozen bananas and banana pound cake.  (This is one of my husband's favorite cakes.) 

Banana Pound Cake
3 teaspoons + 3 cups sugar                   3 cups flour
1 cup butter                                           8 ounces sour cream
6 eggs                                                    ¼ teaspoon baking soda
2 bananas                                              1 ½ teaspoons vanilla

Glaze:
1 ½ cups powdered sugar
½ teaspoon vanilla
3-4 teaspoons milk





Grease a bundt pan.  Sprinkle pan with 3 teaspoons sugar.  Cream butter and 3 cups sugar about 5 minutes.  Add eggs, one at a time.  Stir in bananas.











Combine flour and baking soda.  Add to creamed mixture alternating with sour cream.










Pour into pan.  Bake 75-85 minutes at 325.
   

Cool cake for 10 minutes and then turn out onto a wire rack to cool.

Once the cake is completely cool, stir together glaze ingredients and drizzle glaze over cake.

I had so many bananas to use up that I made 2 cake batters and I turned 1 into cupcakes.

I topped my banana cupcakes with a little cream cheese frosting and decorated them with a white chocolate heart for Valentine's Day.

Ciao!

Banana Pound Cake
3 teaspoons + 3 cups sugar                3 cups flour
1 cup butter                                          8 ounces sour cream
6 eggs                                                    ¼ teaspoon baking soda
2 bananas                                              1 ½ teaspoons vanilla
1 cup sugar

Glaze:
1 ½ cups powdered sugar
½ teaspoon vanilla
3-4 teaspoons milk

Grease a bundt pan.  Sprinkle with 3 teaspoons sugar.  Cream butter and 3 cups sugar about 5 minutes.  Add eggs, one at a time.  Stir in bananas.  Combine flour and baking soda.  Add to creamed mixture alternating with sour cream.  Pour into pan.  Bake 75-85 minutes at 325.