Peanut Butter-Banana Nut Pound Cake
I love discovering new products at the grocery store. So when I found I Can’t Believe It’s Not Butter® Deliciously Simple™ on the shelves, I was excited to try it out in a recipe.
When trying an ingredient in a recipe for the first time, it’s important to review the basics like taste and texture in order to understand how those will work in the final product. What I liked about Deliciously Simple™ is that it’s made with simple ingredients I recognize and frequently use in my baking, like non-fat yogurt and vegetable oil. So I first tried it on my morning toast. The taste was buttery and the texture was creamy – even straight out of the refrigerator. Deliciously Simple™ has no artificial ingredients, and that’s something I look for in every product I bring into my home.
So I decided to incorporate Deliciously Simple™ into a new recipe for peanut butter-banana nut pound cake. The buttery taste and creamy texture would work well with either sweet or savory foods, and this pound cake straddles that line well because of the balance of the peanut butter, banana and pistachios. Together, this pound cake is slightly sweet and slightly savory.
- 1 1/2 Cup all-purpose flour
- 1/2 Cup peanut butter
- 3 eggs
- 1/2 Cup ripe banana, mashed
- 1 1/2 Cup dark brown sugar
- 2 Teaspoons ground cinnamon
- 1/4 Teaspoon kosher salt
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon baking powder
- 1/2 Cup I Can't Believe It's Not Butter Deliciously Simple, softened
- 1 Tablespoon vanilla extract
- 1/2 Cup sour cream
- 1/4 Cup pistachios, chopped (optional)
Preheat your oven to 350 F degrees. Generously coat a 9×5-inch loaf pan with non-stick cooking spray. Set aside.
In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.
In the bowl of a stand mixer, cream together the Deliciously Simple™, brown sugar and peanut butter until light and fluffy (at least 5 minutes).
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed, between additions. Add the mashed banana and vanilla.
Continuing on low speed, add the sifted flour mixture and sour cream, alternately; begin and end with the flour mixture. Beat just until combined. Fold in the pistachios with a spatula by hand.
Pour the batter into the prepared baking pan. Smooth out the top with your spatula.
Bake for about 50 to 65 minutes. The top should be gold brown and a toothpick inserted in the center should come out clean. If the top is browning too quickly, cover loosely with aluminum foil. I recommend checking your pound cake at the 45-minute mark. The baking process accelerates toward the end and it can be easy to over bake your cake.
Cool for at least 10 minutes in the pan before removing. The sides should start to come away from the pan to make removal easier. Then remove the loaf and cool completely on a wire rack.
Slice while still warm and enjoy with Deliciously Simple™ on top. Store any remaining slices in the refrigerator. The whole loaf may be frozen for up to 2 months.