Banana Pound Cake

Name: Banana Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12-15 servings.
Ingredients: 3 teaspoons plus 3 cups sugar, divided; 1 cup butter, softened; 6 large 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

"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."

Ingredients

3 teaspoons plus 3 cups sugar, divided
1 cup butter, softened
6 large 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 in 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.

Nutrition Facts

1 slice: 479 calories, 17g fat (10g saturated fat), 128mg cholesterol, 179mg sodium, 76g carbohydrate (55g sugars, 1g fiber), 6g protein.

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

Reviews

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Average Rating:

lbroadh2o

Feb 4, 2018

This recipe is simple to make and a good way to use ripe bananas. It is very moist but has a crunchy edge. The only changes I made were to cut the sugar by 1/3 due to dietary reasons and I used orange extract because I had no lemon extract. I will be making it again.
oldman437

Nov 27, 2017

Good flavor, and dense like I remember pound cakes of old. I didn't taste much banana, but everyone else did. It DID stick to the Bundt pan, so next time after greasing the pan I'll flour it. Also next time, I'll substitute another banana for two of the eggs.
cbspencer

Sep 27, 2015

Very moist and great flavor
lbsfromNC

Sep 10, 2015

Made for a birthday cake. Iced it with cream cheese icing since it was a birthday cake. Very moist and tasty! Lots of compliments.....
kenis12000

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..
delowenstein

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
DonnaF2014

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.
mooselady

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).
Joscy

May 8, 2013

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

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.