Banana Brown Sugar Pound Cake

I knew all day that as soon as my boyfriend went off to band practice I was going to bake this. I have never made a pound cake before and this recipe caught my eye. The website has a ton of different pound cakes and other things I think I may be trying soon. I don't have a 10 inch tube pan so it took me long enough to find out how to convert it to the size I did have. After that I had to cut the recipe in half. With all the changes I made figuring out the cook time was hard. I checked it about every 15 minutes after the first half hour and it just never seem quite done. Maybe this recipe just makes a really moist cake but to me it seems almost undercooked. I was thinking maybe because of the mashed bananas it just looks more wet?  Even after it cooled it didn't seem to cut properly. I may just be picky but I personally found it to be to moist. Regardless we both thought it was very good. The banana flavor is subtle and I added cream cheese frosting which topped it off perfectly. 

Recipe: (I did not use pecans either. This recipe is for the 10 inch tube pan. Or you could just two 9x5 pans)

Oven- 350

Bake Time- 1 hr 30 mins

1 lb Light Brown Sugar

1 cup white sugar

1 lb butter

5 eggs

2 large bananas

3 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 cup milk

1 tb vanilla

1 cup pecans

Cream brown and white sugars with butter until very light and fluffy. 

Add eggs, one at a time, beating well after each addition. 

Stir in mashed bananas and set aside.
Sift flour with baking powder and salt. 

Mix milk and vanilla together. 

Add each to first mixture alternately. 

Stir in the pecans. 

Pour into a prepared pan. 

Bake until firm.  

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The batter was by far the prettiest and  most colorful I have ever made.

I wish I hadn't used my silicon pan because it is to flexible and the batter pushed out and it did not look like a perfect loaf.

Even though there were slight flaws I will say it tasted good and I am glad I made it.

Now tomorrow is oreo chocolate chip cookies!