Banana Pound Cake
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. —Nancy Zimmerman, Cape May Court House, New Jersey
Ingredients
- 3 teaspoons plus 3 cups sugar, divided
- 1 cup butter, softened
- 6 large eggs, room temperature
- 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 sour cream
- GLAZE:
- 1-1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3 to 4 teaspoons 2% milk
Reviews
It stuck to the pan so bad it was a pile of crumbs. Glad I didn’t serve it to guests. Very tasty though.
Moist and dense just as a pound cake should be with a banana flavor. Easy to make. The family loved it.
Followed the recipe exactly and what a wonderful cake! We thought it was so moist and not too sweet nor too much banana flavor. It fell right out of an intricately fluted tube pan with no issue.
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.
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.
Very moist and great flavor
Made for a birthday cake. Iced it with cream cheese icing since it was a birthday cake. Very moist and tasty! Lots of compliments.....
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..
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
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.