Hi there! Hope you had a great Independence Day! Thank you to all of those that are constantly sacrificing for our freedom!
We had a nice, laid back day, some great burgers and watched our local fireworks show. To finish our dinner off, we had an awesome summer dessert…banana pound cake topped with strawberries and whipped cream.
I was so full that I didn’t think I would eat for three days. Hahaha! We all know there is absolutely no possibility of that happening 😄! I love food way too much for that to happen.
This was such an easy dessert to make. In fact, I made the cake Friday, wrapped it and kept it in the fridge. All I did yesterday was slice the strawberries and “whip up” the whipped cream. That could have been done ahead of time, as well.
I learned awhile back that making fresh whipped cream is so worth the little bit of time it takes. It’s so easy to do and there is definitely a difference in taste compared to ready-to-serve types.
I came up with the idea of banana pound cake after looking through the different flavors of extracts in the spice aisle. I often spend a little more time than usual in the spice and baking aisles to come up with different ideas for recipes. This time the banana extract caught my eye 🍌.
I found a very versatile pound cake recipe that I could change out the vanilla extract for banana, add some yellow food coloring and I was set.
You could add any flavor extract you would like, but here’s how I made mine…
- 2/3 cup butter, softened
- 1 1/4 cups sugar
- 2/3 cup milk
- 1 teaspoon banana extract
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 eggs
- Yellow food coloring
- Preheat your oven to 300 degrees and spray and flour your loaf pan. (I use Baker’s Joy because it greases and flours at the same time)
- Cream the butter and sugar until mixed well.
- Add the milk and extract and mix well.
- After sifting together the flour, salt and baking powder, add to the mixing bowl and mix well.
- Add the eggs one at a time and blend well.
- Starting with a few drops of yellow food coloring mix until it is the color you desire.
- Pour batter into your loaf pan and bake for approximately 1 1/2 hours.
- Cool completely before removing from pan. You can wrap and refrigerate or freeze the cake to be used at a later time.
To serve, you could use any fruit you would like. I chose strawberries.
- 1 quart heavy whipping cream
- 8 tablespoons sugar
- 1 pound strawberries
- Place your mixing bowl and beaters in the freezer for a few minutes to get them nice and cold.
- Remove the bowl and beaters from the freezer and add the heavy cream and sugar to the bowl.
- Mix on high until you have a nice, thick whipped cream. It will take several minutes. Add more sugar and mix well if you like your whipped cream sweeter.
- While your cream is mixing, wash and slice your strawberries.
- After your whipped cream is ready and your berries are sliced, you’re ready to serve!