There is something to be said for a big, fluffy piece of Banana Pound Cake. It packs all the flavor and fragrance of Banana Bread, but with a certain lightness of being.
I like to bake as a way to keep the house warm during winter. I had a few overripe bananas lying around so I decided to make this Banana Pound Cake. It is so simple to whip up and makes a great breakfast for the whole week (if you can keep from eating it all at once!)
The mascarpone and sour cream in the recipe give it an incredibly airy texture. The sour cream provides a subtle tartness to balance the sweetness. It is delicate and luxurious. With just one bite I was instantly seduced!
Stay warm this winter, bake some pound cake!
Banana Pound Cake:
2 ¼ cups of all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
½ cup marscapone
1 ½ sticks unsalted butter, softened
½ teaspoon ground cinnamon
1 cup sugar
2 large eggs
2 ripe bananas, pureed
1 vanilla bean, cut down center and scrape seeds
350°F oven, uses 9x5x3 loaf pan or cupcake pan
Sift flour, baking powder, baking soda, and salt and set aside. Combine sour cream and mascarpone in a small bowl and set aside.
Using a whisk or standing mixer, beat butter with cinnamon until soft and creamy. Slowly add the sugar a little at a time. Once the mixture is fluffy and a light white color, use a spatula to scrape down sides of the bowl.
Now add eggs, one at a time until eggs are completely incorporated.
Add one third of the flour mixture to the batter and whisk to incorporate. Then, add one third of the mascarpone sour cream mixture and blend until incorporated. Add the flour and mascarpone mixtures two more times in same order until everything is incorporated.
Fold in bananas and vanilla bean.
Pour batter into buttered baking dish. For loaf pan bake for 1 hour. For cupcakes bake for 20-25 minutes. Set on a rack to cool then serve.