Double Banana Pound Cake
Indulge in the ultimate banana lover’s dream with this decadent Double Banana Pound Cake! Bursting with rich banana flavor thanks to a combination of ripe bananas and optional banana extract, this ultra-moist pound cake boasts the perfect balance of sweetness from a mix of granulated and brown sugars. The tender crumb comes from the addition of sour cream and a hint of milk, while a blend of baking powder and baking soda ensures a beautifully fluffy yet dense texture that’s ideal for slicing. Whether baked in a loaf pan or Bundt pan, this 3-banana masterpiece is perfect as a standalone treat or dressed up with a dusting of powdered sugar or a luscious cream cheese glaze. Ready in just 20 minutes of prep time and a little over an hour of baking, this crowd-pleasing dessert or snack will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup brown sugar (light or dark)
- 4 large eggs
- 1 tablespoon vanilla extract
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 0.25 cup milk
- 0.5 teaspoon banana extract (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or a 10-inch Bundt pan. Lightly dust the pan with flour, tapping out the excess.
Peel and mash the ripe bananas until smooth. Set aside.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a handheld or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and banana extract (if using).
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Fold the mashed bananas into the batter gently until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve plain or with your favorite toppings, such as a dusting of powdered sugar or cream cheese glaze.
Nutrition Facts
Calories |
4326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 729.3 g | 265% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 456.1 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 526 mg | 40% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2110 mg | 45% | |
*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.
