Show Subscription Form




Banana Pound Cake Recipe
Banana Pound Cake Recipe photo by Taste of Home

Banana Pound Cake Recipe

Read Reviews (13)
4 13
Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES: 12-15 servings

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 King Arthur Unbleached 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

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.

Directions

  1. Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Banana Pound Cake in Taste of Home October/November 2004, p47

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.

Reviews for Banana Pound Cake(13)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 18, 2014

This was one of the best recipes I have ever made. It does have issues with coming out of the pan but I put tinfoil around the bottom of my pan which kept it in place. Cool cake completely before removing from pan...so much easier.

MY REVIEW
Reviewed Sep. 5, 2013

I found this cake to be excellent. Very moist and not too sweet. I waited until cake cooled completely before removing it from the pan and it cake out no problem (all intact).

MY REVIEW
Reviewed May. 8, 2013

Planning to make/take this cake for husband's family reunion this summer. K.

MY REVIEW
Reviewed Jan. 29, 2013

This cake is very dense and doesn't have enough banana flavor in my opinion. I too like others here had it fall apart on me when I removed it from the pan...maybe due to the excessive moisture. Don't think I'll try it again.

MY REVIEW
Reviewed Sep. 27, 2012

I have been baking for 35 years. This is one of the worst cakes I have every baked. After following the recipe as written, the cake stuck in the pan. I had to dig it out. It was a tasteless mess and a waste of my time and ingredients.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT