There’s something so irresistible about a pound cake—it’s simple, rich, and full of buttery flavor. It’s hard to beat. But when you take that classic buttery base and add in some ripe bananas, well let’s just say it makes a good thing even better. This Banana Pound Cake is the perfect balance of dense and moist, with some seriously tasty caramelized banana goodness. If you’re a banana bread fan and looking for something one step fancier… this is it!
For this recipe you’ll want to have 4-5 very ripe bananas on hand. Mash them really well to disperse that sweet flavor and moisture throughout the cake. The other flavors that will show through here are brown sugar, vanilla, a hint of cinnamon, and earthy walnuts. If you aren’t a fan of nuts in your baked goods feel free to skip ‘em. Pour the thick batter into a well greased 10-inch bundt and pop it in the oven for just over an hour.
Finish it all off with a caramel-y glaze that comes together on the stovetop in just a few minutes. Drizzle it over the cake once it has cooled, and then it’s time to cut yourself a slice. Whether you serve this up with a hot cup of coffee at brunch or slice into it for an after-dinner indulgence, this Banana Pound Cake is bound to be a new favorite.
Banana Pound Cake
Ingredients
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2 ¼ cups brown sugar
- 1 ½ cups butter, room temperature
- 4 eggs
- 1 teaspoon vanilla extract
- 4-5 ripe bananas, mashed
- Optional: ½ cup walnuts, chopped
Glaze
- ½ cup brown sugar
- ½ cup butter
- ¼ cup half and half
- 1 teaspoon vanilla extract
Preparation
- Thoroughly grease a 10-inch bundt pan and preheat oven to 350 degrees F.
- In a medium-sized bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl combine brown sugar, and butter. Stir until evenly combined, then add eggs one at a time.
- Add vanilla and mashed bananas to the wet ingredients and mix until smooth.
- Slowly mix the dry ingredients into the wet until just combined. Add walnuts if using.
- Transfer batter to the prepared bundt and bake for 60-70 minutes, or until an inserted toothpick comes out clean.
- Allow cake to cool for 15 minutes, then invert onto a serving plate.
- Glaze: Add all glaze ingredients to a small saucepan over medium heat. Bring to a gentle boil and cook for 2 minutes. Allow glaze to cool for about 5 minutes then drizzle over the cooled cake.
Recipe adapted from Cookiesandcups.com