Go Back

Banana Pound Cake

banana pound cake — a dense, buttery loaf with a golden caramelized crust and a tight, velvety crumb speckled with banana. Finished with a simple vanilla glaze that drips down the sides for a classic cream-cheese-style pound cake feel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Banana pound cake
  • 3 bananas Ripe bananas, mashed until smooth.
  • 1 cup butter Softened to room temperature.
  • 2 cup sugar
  • 4 eggs Large eggs, room temperature if possible.
  • 1 tsp vanilla extract
  • 3 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup sour cream Full-fat for best texture.
Vanilla glaze
  • 1 cup powdered sugar
  • 2.5 tbsp milk Use 2–3 tbsp to reach drizzling consistency.
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake the cake
  1. Preheat the oven to 325°F, then grease and flour a large loaf pan or bundt pan.
  2. Beat the butter and sugar together for 5 minutes until very light and fluffy, then scrape the sides.
  3. Add the eggs one at a time, beating well after each, then mix in the vanilla extract and mashed bananas.
  4. In three additions, alternate folding in the flour mixture (flour, baking soda, baking powder, and salt) and the sour cream until just combined.
  5. Pour the batter into the prepared pan, then bake for 65–75 minutes until a toothpick comes out clean and the top is deeply golden.
Cool and glaze
  1. Cool the cake in the pan for 20 minutes, then unmold.
  2. Whisk powdered sugar with 2–3 tablespoons milk and vanilla extract until smooth, then drizzle over the cooled cake so it runs down the sides.

Notes

For the tightest crumb, don’t overmix once the flour goes in—stop when the last streak of flour disappears. Store banana pound cake covered in the fridge for up to 4 days; freeze slices wrapped well for up to 2 months. For a lighter batter, you can use low-fat sour cream, but expect a slightly softer crumb.