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Banana Pound Cake Recipe

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"I adapted a basic pound cake recipe from my great-aunt for this treat," says Nancy Zimmerman of Cape May Court House, New Jersey. "It makes a moist cake that pops out of the pan perfectly."

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Banana Pound Cake Recipe

Prep: 20 min. Bake: 1-1/4 hours + cooling

Yield: 12-15 Servings

20 75 95

Ingredients

3 teaspoons plus 3 cups sugar, divided
1 cup butter, softened
6 eggs
1 cup mashed ripe bananas (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
GLAZE:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons milk

Directions

Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside.
In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.
Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 slice) equals 479 calories, 17 g fat (10 g saturated fat), 128 mg cholesterol, 179 mg sodium, 76 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Banana Pound Cake in Taste of Home October/November 2004, p47

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Reviews for Banana Pound Cake (8)

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Banana Pound Cake

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Reviewed on Nov. 11, 2011 by mizzlady6901

Hands down the best pound cake i have ever made

Reviewed on Aug. 12, 2011 by nilouve

This cake's flavor is excellent but I would not make it again because it completely fell apart when I tried to unmold it. I have made many bundt cakes in the past and prepared the pan as I always do, so I'm not sure what went wrong. Also, as the recipe states the batter fills the pan; as a result some of the batter spilt over into the oven and made a bit of a mess. A shame; it would have been beautiful had it unmolded as perfectly as the recipe predicted.

Reviewed on Mar. 02, 2011 by monkeysmom1231

I found this recipe to be waaaay to sweet. I should have stuck with my first instinct when I saw 3 cups of sugar. This is a very dense, moist pound cake but the flavor is off. Not enough banana and too much sugar. I liked the texture so I will have to work on the flavor.

Reviewed on Jan. 25, 2011 by aug2295

I skipped the glaze and served with vanilla ice cream and chocolate syrup. This cake was just right - my kids LOVED it - even my picky eater. They often don't like homemade cakes, pies, etc if they are not just right, so I know this one's a keeper. It is awfully big though - I probably will make sure I'm having company before I make it again as I'm not sure my family of 4 can make it through the whole thing.

Reviewed on Jun. 30, 2010 by kalebaze

My grand children love this cake so I make it often and it always turns out wonderfully plus it is easy to make.

Reviewed on Jan. 31, 2010 by JMU

I didn't get my usual response when serving this one. Typically there is always someone in the crowd who asks for a recipe when I make it. Then I know I've got a winner. That didn't happen this time around.

Reviewed on Dec. 07, 2009 by Spunkygirl

This is a wonderful pound cake. The little touch of lemon extract, which surprised me for a banana recipe, actually adds just the slightest hint of that "just right" that's hard to put your finger on! I love this and will make it again.