Banana pound cake from scratch

Banana pound cake is a delightful dessert that combines the rich, dense texture of traditional pound cake with the sweet, comforting flavor of ripe bananas.

This indulgent treat features a moist crumb and a subtle hint of banana in every bite. The cake is typically adorned with a simple glaze or dusting of powdered sugar, allowing the natural flavors to shine through.

​Whether enjoyed with a cup of coffee for breakfast or as a satisfying dessert after dinner, banana pound cake is sure to become a beloved favorite for any occasion.

For the best results, watch Tammy make this delicious recipe.
​Just click that red arrow and enjoy the show!

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RECIPE​

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  

1. Grease a 10-in. fluted tube pan. Use shortening and a lot of it, or the cake will stick. Sprinkle with 3 teaspoons sugar; set aside.
   
2. In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts.
   
3. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined. 
   
4. Pour into the prepared pan (it will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
   
5. Whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. It may be frozen for up to one month. 

Printable Recipe - banana pound cake