Banana Pound Cake Recipe
- 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
- 1-1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3 to 4 teaspoons milk
- 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.
1 slice: 479 calories, 17g fat (10g saturated fat), 128mg cholesterol, 179mg sodium, 76g carbohydrate (55g sugars, 1g fiber), 6g protein.
Reviews for Banana Pound Cake
"Very moist and great flavor"
"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."
"Planning to make/take this cake for husband's family reunion this summer. K."
"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."
"Hands down the best pound cake i have ever made"
"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."
"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."
"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."
"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."
"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."
"My Mom made this cake on time and it is the best!:)3sistersbakingAnna"