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Banana Pound Cake

I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. —Nancy Zimmerman, Cape May Court House, New Jersey
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours + cooling
  • Makes
    12 servings

Ingredients

  • 3 teaspoons plus 3 cups sugar, divided
  • 1 cup butter, softened
  • 6 large eggs, room temperature
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 teaspoons 2% milk

Directions

  • Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside.
  • In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.
  • Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts
1 slice: 600 calories, 22g fat (13g saturated fat), 138mg cholesterol, 192mg sodium, 96g carbohydrate (69g sugars, 1g fiber), 7g protein.

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