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Banana Bread Pound Cake Recipe

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Banana Pound Cake Recipe Taste of Home
Banana Pound Cake Recipe Taste of Home from www.tasteofhome.com

Description

This banana bread pound cake recipe is a delicious twist on the classic banana bread recipe. The dense and moist texture of the pound cake combined with the sweet banana flavor is sure to be a hit with everyone.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups mashed ripe bananas (about 4-5 bananas)
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream

Equipment

  • Electric mixer
  • 9x5 inch loaf pan
  • Parchment paper

Method

  1. Preheat the oven to 325°F. Grease and line a 9x5 inch loaf pan with parchment paper.
  2. In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the mashed bananas and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream, and mix until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  10. Serve and enjoy!

Notes

  • This recipe can also be made into muffins. Simply divide the batter into a muffin tin and bake at 325°F for 20-25 minutes.
  • For an extra special touch, add chocolate chips or chopped nuts to the batter before baking.

Nutrition Info

  • Serving Size: 1 slice
  • Calories: 325
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 85mg
  • Sodium: 160mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 1g
  • Sugars: 26g
  • Protein: 4g

Recipes FAQ

  • Can I use salted butter instead of unsalted butter?

    • Yes, but you may want to reduce the amount of salt in the recipe to compensate.

  • Can I freeze banana bread pound cake?

    • Yes, this cake freezes well. Wrap tightly in plastic wrap and store in the freezer for up to 3 months.

  • Can I use Greek yogurt instead of sour cream?

    • Yes, Greek yogurt can be used as a substitute for sour cream in this recipe.

Recipe Tips

  • Make sure your bananas are very ripe for the best flavor.
  • Be careful not to overmix the batter, as this can result in a tough cake.
  • Let the cake cool completely before slicing for the best texture.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.

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