My Favorite Banana Pound Cake
Rich, moist, and irresistibly flavorful, *My Favorite Banana Pound Cake* is the perfect way to use up those overripe bananas while satisfying your sweet tooth. This classic recipe combines the natural sweetness of mashed bananas with a buttery pound cake base, creating a tender crumb that's both comforting and decadent. With hints of vanilla and a melt-in-your-mouth texture, this cake is enhanced by a light dusting of confectioners' sugar for a simple yet elegant finish. Ideal for a cozy dessert or a delightful brunch treat, this easy-to-make cake takes just 15 minutes of prep time and bakes to golden perfection in a bundt or loaf pan. Serve it plain, or pair it with whipped cream or fresh fruit for a crowd-pleasing dessert. Whether it’s a family gathering or an afternoon snack, this banana pound cake recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 4 pieces Ripe bananas, mashed
- 0.5 cup Whole milk
- 2 tablespoons Confectioners' sugar (optional, for topping)
Instructions
Preheat your oven to 325°F (163°C) and grease a standard 10-cup bundt pan or loaf pan with butter, then lightly flour it to ensure the cake doesn't stick.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract.
Stir in the mashed bananas until thoroughly combined.
Add the dry ingredients to the wet mixture in three additions, alternating with the milk (start and end with dry ingredients). Mix until just combined; avoid overmixing.
Pour the batter evenly into the prepared bundt pan and smooth out the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once the cake is fully cooled, optionally dust the top with confectioners' sugar for a simple and elegant finish.
Slice and serve your banana pound cake. Enjoy!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 36.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 203 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.
