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