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

Banana Pound Cake Recipe

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 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

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 13, 2014

Hi all new to the site found this recipe thru google and a couple of others. I must say this is a great cake followed your instructions to the letter. It slid right out one solid cake with no effort. Just right on the flavor and the drizzle just makes it that more delicious. Thanks for that going in my favorite box..

MY REVIEW
Reviewed Apr. 18, 2014

I purposely adjusted this recipe to fit my preferences! I used 1 tsp. EACH salt and baking soda & I used about 1-1/4 cup of ripe mashed bananas. I didn't put 3 Tbsp. of sugar in the cake pan. I also used a regular greased and floured 10" angel-food type tube pan so that the batter wouldn't overflow in a fluted pan! I did keep the flour, butter & 3 cups sugar and eggs the same, but I'd cut the butter into the Tbsp. segments for easier creaming! I also kept the amount of extracts the same and the amount of sour cream the same! I baked the cake at 350o F., rather than at 325o F. I baked the cake for 70 minutes & tested cake with a cake tester to make sure that cake tester came out clean before cooling in pan 15 minutes! I ran a knife around the cake to loosen it from the pan and I cooled the cake for 15 minutes before easing it out of the pan! Before baking, I'd sprinkled about 2 Tbsp. cinnamon-sugar over the batter, then ran a knife through the batter to swirl it! The cake came out easily from the pan! I didn't glaze the cake! I admit that there are times that I prefer to leave a tube cake plain and other times, depending on the flavor and the recipe, I've iced a cake! I think this cake can be classified as a 5* rating! NanZim, Thank you for sharing this recipe with Taste of Home! I've seen other recipes which you've shared-one of your other recipes I'd used from you is your Hummingbird Cake! I admit that I hadn't used EVERY recipe you've shared, but you have a real talent for food preparation & have enjoyed perusing TOH and seeing the various recipes from you!delowenstein

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.

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