Gone Bananas Pound Cake

One thing about growing up in a large family, I never remember too many leftovers.  Furthermore, when my mother did have a few bananas overly ripen that hadn't been eaten, banana bread was a treat with a large glass of milk.  However, I find, all too often, bananas hanging on the the holder, speckled and soft that my husband doesn't want on his cereal and I just can't seem to throw them out, but on the other hand, think of what to do with them.

That was the case today, but I wasn't in the mood for banana bread, no matter what I combined with it, so I decided to do a pound cake.  My husband loves pound cake and in a bundt pan, they come out so beautifully and last several days or freeze for later snacking.  Now, my only other decision was to leave it perfectly plain or make it a little crazy...I chose crazy.

Gone Bananas Pound Cake
3 medium bananas, peeled and mashed
1 tsp. fresh lemon juice

In a bowl, mash the bananas, then stir in the lemon juice.  Set aside.

Preheat oven to 350F-degrees and spray a 12-cup Bundt pan with a non-stick cooking spray or brush with melted butter.
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp. Vanilla Powder
  or 2 tsp. Vanilla Extract
mashed bananas
3 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. Kosher salt
2/3 cup chopped maraschino cherries
1 cup mini bittersweet chocolate chunks


In the bowl of a stand mixer, using the paddle attachment, cream butter.  Gradually add the sugar and continue beating until incorporated.  Scrape down the sides of the bowl.  Add the eggs, one at a time, beating well after each addition.  Add the mashed bananas and the chopped maraschino cherries, mixing well.  Don't worry if your batter looks a little curdled.

Mix the dry ingredients in a bowl, then add to the batter.  Beat for one minute at medium speed until well incorporated.  Fold in the chocolate chunks.

Spoon batter into the prepared pan and place in the preheated oven.  Bake 50-60 minutes or until a toothpick in the center comes out cleanly.

Cool 5-10 minutes in the pan before inverting onto a serving platter.


My "craziness" led me to create a banana-split-like pound cake.  To serve heat your favorite brand of Hot Fudge Sauce and pour a little over the cake.  If you're feeling a little daring, I've included my homemade fudge sauce to make from scratch.  

Hot Fudge Sauce:
1 cup heavy whipping cream
1/2 cup light Karo Syrup
6 oz. semi-sweet chocolate, chopped
6 oz. bittersweet chocolate, chopped

Bring cream and corn syrup to a simmer in a heavy sauce pan.  Remove from the heat and add all the chocolate.  Stir until melted and smooth.  Serve immediately.  (Can be made 2 days ahead and heated up).  Rewarm over medium heat or in the microwave just until heated through.  Refrigerate any unused sauce. 

I've added a dollop of whipped cream, a few nuts, and a cherry on top!  What could be more decadent? That's how my mother would have had it, although, with a lot more hot fudge and with the last eighteen months I've had...well, a little craziness is deserved. Enjoy!