Banana Pound Cake

I had a lot of over-ripe bananas. Usually I would make banana bread but decided for a change to make this banana pound cake. I love pound cake so much because of its texture and with banana, it’s even better.

This pound cake was made the typical way a pound cake is made, but with the addition of mashed bananas. It was baked for 1 hour until it was fully formed and perfectly moist. My family loved this banana pound cake, and I even brought some to work. It can be eaten as a snack or breakfast with a cup of coffee or tea. Everyone loved it! 

Print Recipe

Banana Pound Cake

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Servings: 12 servings

Calories: 439kcal

Author: Liza Agbanlog

Ingredients

• 1 cup butter ,at room temperature
• 1 3/4 cups sugar
• 6 eggs ,at room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup sour cream
• 1 ½ cups mashed bananas ( about 3 medium bananas)
• Confectioners' or icing sugar ,for dusting, optional

Instructions

• Preheat oven to 350°F. Grease and flour Bundt pan. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
• Whisk together the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in mashed bananas.
• Pour into prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired

Nutrition

Calories: 439kcal | Carbohydrates: 60g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 127mg | Sodium: 249mg | Potassium: 187mg | Fiber: 1g | Sugar: 33g | Vitamin A: 670IU | Vitamin C: 2.6mg | Calcium: 34mg | Iron: 1.9mg