 Hey y'all, I'm Timmy and this is Collard Balli Cooks. Today we're making my sister's favorite, the taste of home banana pancake from scratch. You need a 12 cup but pan to do this one. It's a lot of batter. Let's get started. My sister's been making it for years. The recipe comes from taste of home. The only thing that we're doing today different is we're adding some walnuts to make it even better. All right, so let me show you what's in it. It's got sugar, three cups, a cup of sour cream, three cups of all-purpose flour, six eggs, a cup of butter, vanilla extract, one and a half teaspoons of vanilla extract, half teaspoon of lemon extract, a quarter teaspoon of baking soda. And I'm gonna put a cup of walnuts in it or at least a half cup. And then you got two medium mashed bananas. So don't it sound good? So we're gonna get started. The first thing you add is your three cups of sugar. You add your eggs in there and you let them start getting fluffy. And while they're doing that, we'll mash up our bananas. All right, so we're gonna start with three cups of sugar. And this is a big cake. I'm using my 12 cup but pan. And I think it'll go in a 10 cup, but we'll make sure when it bakes, I'll let you know. All right, we got the three cups of sugar in. Now we're gonna put in our room temperature butter. You can soften it in your microwave. If you have a butter softening setting and you're gonna fluff it while you mash up your bananas. I'm using two big bananas because I want it to be very moist. It's supposed to be at least a cup mashed. I'm gonna mash this up. They need to be bright bananas. So I bought these bananas the other day to make my God Sim cake and had some extras. And I thought, man, I'm gonna share that banana pound cake that Melissa makes. We have a banana pound cake on the website already, but it uses a cake mix and this one's from scratch. My daddy loves this cake. And of course you can leave the nuts out of it. Okay, now that this is mixed good, we're gonna add our eggs one at a time, one or two at a time. One of them was busted. So it was kind of hard to get that in there by itself. Good old pound cake. We got lots of eggs from our chickens. So this uses six of them. Six large eggs going in. Now I'm gonna go ahead and add my vanilla extract. It's one and a half teaspoons. I'm gonna eyeball it. Now I'm gonna measure my lemon extract because I don't want too much in there. And it's a half teaspoon. I like to measure my lemon because it's stronger. So this is a half teaspoon of lemon extract. Now we're gonna do a quarter teaspoon of baking soda. That's to counteract your sour cream. Anytime you use buttermilk or sour cream and a recipe for cake, you typically add some soda to help reduce the acid. Okay, we're gonna add a cup of sour cream next. I'm gonna add my bananas. Now all we have left is our flour and nuts. I always put the nuts in last and just barely do a quick mix because they have oil in them and you don't wanna mix them really hard into the cake batter. But now you're gonna add a half cup of all-purpose flour at a time until you get to three cups. Let it mix about two minutes. And then your cake batter's ready. I have to put this little guard on or it'll splatter all over the place. Last one, six of these. We'll make three cups of all-purpose white lily flour. Boy, this smells good. Now all we gotta do is add our walnuts. You can use a nut or not. It's up to you. You can do a half cup or a cup. This is a big cake. So I think I'm gonna do, well, I think I'll do a half cup. This is just chocolate walnuts. A heap and a half cup. All right, I keep having microphone problems. It don't wanna stay on me, y'all. All right, we're gonna mix this in there just for a minute. There we have our delicious banana pound cake batter. Boy, it looks good and it smells good. So I'm gonna show you what you're gonna do with your bunt pan. And this is the taste-of-home banana pound cake recipe. I will put a link to their website for you. Look at my cake. It's delicious, trust me. But I wanna tell you a couple of things about it. My sister said you absolutely have to grease the pan with a lot of Crisco, real Crisco, okay? Just lather it with it. And she does sprinkle sugar in it because it makes it taste good. But you gotta flip it out. She said she always has to go around the center to flip it out. But just remember that if you do use the sugar, it's gonna be a little harder possibly to get out of the pan. Make sure you grease it good. Second thing, it is super sweet. There's as much sugar in this cake as flour. So it's really made more like a cake than a pound cake. And because of that, there's plenty of sugar in it. If you wanna glaze this cake with a vanilla glaze, you're more than welcome to, but she's never glazed it. And I don't see the need for glazing it either. Now, I always spray a fluted pan because they're really hard to grease and flour. And of course I can. I just don't wanna fool with it. So I spray it with baking spray. Baking spray has flour in it as well as the oil. Do a really good job because this is a very sweet cake. And now we're gonna sprinkle sugar in the pan. So try to get it on the sides just like that. And now we're gonna get our batter in here. And I'm pretty sure I have a nine egg pound cake that's my favorite pound cake on the website. And it has three cups of, I can't remember if it's three cups or three and a half cups, but I think it's three cups of flour. So this is a very large cake batter. And I really think you need a 12 cup, I really think you need a 12 cup butt pan. If you don't have one that big, then you need to put some of this cake batter in a loaf pan or make some cupcakes or something out of it. Otherwise it's gonna run over crap. Otherwise it's liable to make a mess in your oven. Make sure you do not use self-rising flour when you make this cake. Pound cake needs all-purpose flour. And if you wanna know why, just try it and you're gonna see what a mess you make. Cause I've done it before and boy, does it make a mess. There it is. It's a lot of batter. And if you do like me and you make a mess, clean it up a little bit before you get it in the oven. Now your oven should be on 325. It's gonna take this 75 to 85 minutes to cook a long time. So don't be in a hurry when you make a pound cake. All right, we'll see you when it's done. Looking forward to eating it. It did take this a long time to cook. You wanna make sure and have that oven down on that low temperature at 325 and let it bake low and slow. And it is gorgeous. Now I turned on my convection the last 20 minutes or so. Boy, it looks good and crunchy on the top. We're gonna let that cool down. And we will see you after a while when we flip it out and give it a try. Are y'all ready to flip this out? I am, let's check it out and see. Now I like the crusty top. So I'm probably gonna re-flip it after I flip it, okay? So I may flip it the first time on a plate. So then I can just turn around and slide it off on that. And I need a plate that I can slide it off of this. That one has a lip and it would be hard to slide it off of that one. So let's flip it on this one. They don't come out now. We're in trouble. Oh, my stars. It's not coming out. You wanna just slam it down on that? I'm gonna go around the middle and see if that helps. Maybe that'll help. I'm gonna cut it. It went around the middle tube. So we'll cut the cake out from around that and see if maybe that'll loosen it enough for it to come out. I think it's cause we put that sugar in there. I think that's why it stuck. I really do. Cause that sugar may get sticky. I was afraid of that when I put that sugar in there. I was thinking, won't that make it sticky? But there it is. Boy, it's a big cake too. And it's good. Really good. We're gonna slice this up a piece because boy, this is a good, good banana pound cake. Let me tell you. It's got a lot of sugar in it though. All right, we're gonna slice this up a piece. Boy, it is crunchy on the top. That's the way I like a pound cake. That's my favorite way. And talk about moist. Lord, that's my waste. Look at that. That's awesome. Awesome cake, y'all. An awesome crunch for the top. Well, you can't beat this one. Like I said, my sister's been making this for many moons. Nice moist crumb. That is outstanding. Outstanding. That's a good one. Lesson learned on this one. It's super moist. So it's hard to flip upside down without it breaking. I'll just go ahead and tell you that. It is an amazing cake. And I can see why my sister makes it over and over. If y'all make this recipe, please let us know if you liked it. In the comments. All right, y'all have a wonderful day. Hit that like and subscribe button. And thanks so much for watching Collard Valley Cooks, where we cook like our sister did. Bye, y'all. Love you.