Tried and True - Banana Poundcake
1 cup shortening
1/2 cup butter, softened
3 cups sugar
3 ripe bananas, mashed
3 tablespoons milk
2 teaspoons vanilla extract
3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
Beat shortening and butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, one at time, beating just until yellow disappears.
Combine mashed bananas, milk and vanilla extract.
Combine flour, baking powder and salt. Whisk until blended.
Add flour mixture to shortening mixture alternately with banana/milk mixture. (I found it helpful to add 1/3 of the flour mix followed by 1/2 of the banana mixture, so that I began and ended with the flour.) Beat at low speed after each addition and mix just until blended. Pour batter into greased and floured pan(s). Bake at 350F.
For 2 standard sized loaf pans bake for 60-75 minutes checking periodically after cake has baked at least 55 minutes.
For a 10 inch tube pan: recipe recommends 1 hour and 20 minutes or until pick inserted in center comes out clean.
Cool cake(s) in pan(s) on wire rack for 10-15 minutes, then turn out and allow to complete cooling on wire rack.
Recipe makes 2 standard loaves or 1 10-inch tube pan.