When you’re craving a dessert that’s rich, comforting, and full of banana flavor, this Banana Pound Cake is the perfect treat. It’s dense yet tender, buttery yet light, and wonderfully aromatic with ripe bananas and a hint of vanilla. I tried adding a touch of cinnamon to the batter, and it brought a subtle warmth that made it even more irresistible. This cake is ideal for any occasion—from afternoon coffee breaks to elegant dinner parties. Whether served plain, dusted with powdered sugar, or topped with a luscious glaze, every bite melts in your mouth with that classic homemade goodness.
Why You’ll Love This Recipe
This Banana Pound Cake combines the best of two classics: the moist texture of banana bread and the buttery richness of pound cake. It’s easy to make with simple ingredients, and it keeps beautifully for days—perfect for baking ahead or gifting. The bananas add natural sweetness and moisture, while butter and sour cream ensure a tender crumb. It’s a versatile dessert that pairs well with whipped cream, caramel sauce, or a drizzle of chocolate. Best of all, it fills your kitchen with that irresistible aroma of baked bananas and butter—truly a cozy baking experience.
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Banana Pound Cake – Moist, Sweet, and Perfectly Buttery
- Total Time: 1 hr 25 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Banana Pound Cake is a rich, moist, and buttery cake infused with ripe bananas and a hint of vanilla. It’s a perfect blend of classic pound cake texture and banana bread flavor — ideal for breakfast, dessert, or an afternoon treat with coffee.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1/2 cup sour cream or plain Greek yogurt
- Optional: 1/2 cup chopped walnuts or pecans
- Optional glaze: 1 cup powdered sugar, 1–2 tbsp milk, and 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the creamed mixture alternately with mashed bananas and sour cream, beginning and ending with dry ingredients. Mix just until combined.
- Fold in chopped nuts if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with glaze made by mixing powdered sugar, milk, and vanilla extract.
Notes
- Use overripe bananas for the best flavor and sweetness.
- This cake stays moist for days — store covered at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze slices individually for an easy grab-and-go treat.
- Prep Time: 15 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ripe Bananas: The key ingredient! Overripe bananas (with brown spots) give the cake its sweet, rich flavor and moist texture.
Butter: Unsalted butter adds richness and creates that classic pound cake crumb. Make sure it’s softened before mixing.
Sugar: Granulated sugar provides sweetness and helps the cake turn golden brown.
Eggs: Give the cake structure, richness, and a silky texture.
All-Purpose Flour: The foundation of the cake—provides structure without making it heavy.
Baking Powder and Baking Soda: Ensure the cake rises perfectly while staying light and fluffy.
Salt: Balances the sweetness and enhances flavor.
Sour Cream (or Greek Yogurt): Adds creaminess and moisture, keeping the cake tender for days.
Vanilla Extract: Infuses the cake with warm, aromatic flavor that complements the bananas.
Cinnamon (optional): Adds a hint of spice that elevates the banana flavor beautifully.
Powdered Sugar (optional): For dusting the finished cake or making a simple glaze.
Directions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan, ensuring every crevice is coated to prevent sticking.
In a large bowl, cream together the softened butter and sugar until light and fluffy—about 3–4 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined—avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with a simple glaze made of powdered sugar, milk, and a touch of vanilla. Slice and enjoy with a cup of coffee or tea.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 10–12 slices.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Perfect for serving 10–12 people as a dessert or sweet snack.
Storage/reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap the cake (or individual slices) tightly in plastic wrap and aluminum foil and store for up to 2 months. Thaw at room temperature before serving. Warm a slice in the microwave for 10–15 seconds for that freshly baked taste.
Variations and Customizations
Banana Nut Pound Cake: Stir in chopped walnuts or pecans for extra crunch and flavor.
Chocolate Chip Banana Pound Cake: Fold in semi-sweet chocolate chips for a sweet twist.
Cream Cheese Swirl: Add a ribbon of sweetened cream cheese mixture for extra decadence.
Maple Glaze: Drizzle the cake with a glaze made from powdered sugar, maple syrup, and milk for a fall-inspired finish.
Lemon Banana Pound Cake: Add a bit of lemon zest and juice for a bright, citrusy variation.
Coconut Banana Cake: Mix shredded coconut into the batter for a tropical twist.
Caramel Banana Cake: Top with caramel sauce and toasted nuts for an indulgent treat.
Whole Wheat Version: Replace half the flour with whole wheat flour for a heartier texture.
Spiced Banana Cake: Add nutmeg and cloves for a more complex flavor profile.
Mini Loaves: Divide the batter into mini loaf pans for gifting or individual servings.
FAQs
1. Can I use frozen bananas?
Yes, just thaw and drain them before mashing—they work perfectly in this recipe.
2. Can I make this cake without sour cream?
You can substitute Greek yogurt or buttermilk for a similar texture.
3. Why is my cake dense?
Overmixing the batter can cause density—mix just until combined.
4. Can I use self-rising flour?
Yes, but omit the baking powder and reduce salt slightly.
5. How do I know when it’s done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
6. Can I add frosting instead of glaze?
Absolutely—a cream cheese or vanilla buttercream frosting pairs beautifully.
7. Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
8. How do I keep the cake moist?
Store it tightly wrapped and avoid overbaking. The sour cream also helps retain moisture.
9. Can I bake this in muffin tins?
Yes, divide into muffin tins and bake for about 25–30 minutes.
10. What’s the best way to ripen bananas quickly?
Bake them (unpeeled) in a 300°F oven for 15 minutes until blackened, then cool and use.
Conclusion
This Banana Pound Cake is a timeless dessert that combines the heartiness of a classic pound cake with the comforting sweetness of ripe bananas. Its moist, buttery crumb and irresistible aroma make it a true crowd-pleaser for any occasion. Whether you serve it plain, glazed, or topped with nuts, this cake brings a taste of home-baked perfection to your table every time. It’s simple, elegant, and absolutely delicious—a recipe you’ll want to keep on repeat.