A Different Banana Pound Cake
Discover a luscious twist on a classic treat with "A Different Banana Pound Cake." This moist and flavorful dessert elevates traditional banana bread with the richness of sour cream, a hint of warm cinnamon, and a bright pop of lemon zest. Perfectly balanced between dense and tender, this pound cake is baked to golden perfection in a bundt or loaf pan, making it a stunning centerpiece for any dessert table. Mashed ripe bananas provide natural sweetness, while a mix of granulated and brown sugars adds depth to every bite. The optional powdered sugar dusting adds just the right touch of elegance. Whether served with coffee, tea, or as a standalone indulgence, this banana pound cake recipe promises to become a new favorite for banana lovers and baking enthusiasts alike.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 5 large eggs
- 1 cup ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 teaspoon zest of a lemon
- 1 cup sour cream
- 0.25 cup powdered sugar (optional, for topping)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or standard loaf pan and set it aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well-combined. Set aside.
Using a stand mixer or hand mixer, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the mashed bananas, vanilla extract, and lemon zest, blending until smooth.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients. Scrape down the sides of the bowl as needed to ensure everything is well-mixed.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving. Slice and enjoy your 'Different Banana Pound Cake' with a cup of coffee or tea!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 47.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
