Randy Mayor
18 servings (serving size: 1 slice)

For banana lovers: This cake packs a double punch of banana with the fruit and liqueur. The banana liqueur is a must; it gives the cake a sweet, rich banana flavor.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Step 3

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.

Step 4

Spoon the batter into prepared pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.

Step 5

Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.

Step 6

Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.

Ratings & Reviews

CookInMO's Review

January 18, 2009
I used Coconut Rum liquor and nutmeg. Everyone loved the cake. I will definitely make it again.

juliecw's Review

August 06, 2011

forestfairy123's Review

August 08, 2012
I used nutmeg and allspice, also substituted stevia for the sugar. I should have inverted the pan while it was cooling, because it compressed in on itself, but was still very tastey. I will make this again.

melismc's Review

November 24, 2011
I also used coconut rum and nutmeg. Very tasty, although just a bit sweeter than I thought it needed to be.

kariblack0911's Review

February 03, 2012
I make this about every 2-3 months. I follow the recipe to the "T", and it comes out very moist & tasty. Everyone in my family loves this recipe, and I love making it!

BlueeyedSara7's Review

February 10, 2013
Really good cake that I've made several times. Sometimes I followed the recipe exactly and other times I've tossed in some chcocolate chips or I've replaced the banana liqueur with hazelnut liqueur.

gr8cooker's Review

March 25, 2012