Banana Pound Cake

Hey friends, welcome! Today, we’re diving into a recipe that’s incredibly special to me. It’s what you get when a classic, buttery pound cake and sweet, comforting banana bread decide to get together.

The result? This Easy Banana Pound Cake. It’s dense, it’s rich, and it’s packed with banana flavor.

I’ve always been torn between the two. Pound cakes have that old-school, rich buttery flavor. But then there’s banana bread, which feels like a warm hug and is the perfect way to use up those spotty bananas on the counter. So, I figured, why not combine them?

This recipe is the best of both worlds. It’s simple enough to whip up on a whim but tastes special enough to serve when you have company. Let’s get baking.

What You’re Getting Into

Before we start, here’s a quick look at the road ahead. I designed this recipe to be as straightforward as possible.

• Prep Time: About 15-20 minutes
• Cook Time: 25-30 minutes
• Difficulty: Super easy. Seriously, if you can stir things in a bowl, you’ve got this.
• Makes: 10-12 slices from a 7×4 inch loaf pan.

Need a Bigger Cake?

Thinking of making a bigger batch? I don’t blame you. This stuff disappears fast in my house. Here’s a handy chart to help you scale the recipe for different pan sizes.

Pan Size	Servings	Butter	Sugar	Eggs	Flour	Baking Powder	Baking Soda	Banana Puri	Approx. Bake Time
7×4″ Loaf	10-12	110g	90g	2	125g	1 tsp	1/4 tsp	1/2 cup	25-30 min
9×5″ Loaf	12-16	220g	180g	4	250g	2 tsp	1/2 tsp	1 cup	50-60 min
12-Cup Bundt	16-20	220g	180g	4	250g	2 tsp	1/2 tsp	1 cup	55-65 min

The Gear You’ll Need

You don’t need a fancy, decked-out kitchen for this. You probably have everything already.

• The must-haves: A 7×4 inch pound cake mold (a loaf pan works perfectly), a mixing bowl, and an electric mixer. A handheld one is totally fine.
• What if I don’t have a mixer? You can absolutely do this the old-fashioned way with a whisk and a spatula. Just be ready for a mini arm workout when it’s time to cream the butter and sugar! An 8×4 inch pan also works in a pinch, just add a few extra minutes to the bake time.

This cake is a great one to make ahead. I actually think it tastes better on day two. The flavors get a chance to settle in and the whole loaf becomes even more moist. Just wrap it up and keep it on the counter.

Let’s Talk Ingredients

The real secret to this banana pound cake recipe is using simple, good-quality ingredients. Let’s break down what you’ll need.

First, the heart of any pound cake: 110g of unsalted butter. Using unsalted lets you be the boss of the saltiness. The most important thing here? Let it soften to room temperature. This is not a suggestion, it’s the key! I once tried to make this with cold butter because I was impatient. Big mistake. The texture was dense and heavy. Room temperature butter whips up light and airy with the sugar, which is exactly what we want.

Speaking of sugar, you’ll need 90g of granulated sugar. Nothing fancy, just the regular stuff. It adds sweetness and gives the cake that tender texture we love.

Next up, 2 large eggs. They hold everything together. And just like the butter, make sure they’re at room temperature. This helps them mix into the batter smoothly without making it look all curdled.

Of course, we need our star: 1/2 cup of banana puri (puree). For the best flavor, use those bananas that have been sitting on your counter for a while. You know the ones. Covered in brown and black spots. They are way sweeter and so much easier to mash.

For the dry team, we have 125g of all-purpose flour. This gives the cake its sturdy, pound-cake structure. We’ll also add 1 teaspoon of baking powder and 1/4 teaspoon of baking soda. The baking soda is a neat little trick; it reacts with the acid from the bananas to make the cake extra tender and helps it get that perfect golden-brown color.

Finally, 1 teaspoon of vanilla essence brings all the flavors together.

Don’t Have Something? Try a Swap!

Running low on an ingredient? Don’t sweat it. Here are a few swaps that work well.

Ingredient	Substitute	What Happens?
Granulated Sugar	Light Brown Sugar (packed)	You’ll get a moister cake with a yummy caramel flavor.
Butter	Melted Coconut Oil	It gives a slightly different, but still delicious, taste.
All-Purpose Flour	Cake Flour	The cake will have a finer, more delicate crumb.
Banana Puri	Add 1/4 cup Sour Cream or Greek Yogurt	Makes an even moister, slightly tangy cake. Just use 1/4 cup of banana.

Step-by-Step: Let’s Get Baking!

Okay, this is the fun part. I’ll walk you through everything, step-by-step.

Step 1: Cream the Butter and Sugar

First, get your oven preheating to 180°C (350°F).

Now, grab your softened butter and sugar. Put them in a mixing bowl and beat them together on medium-high. At first, it’ll look kind of yellow and grainy. Keep going! After 3 or 4 minutes, you’ll see the magic happen. The mixture will turn pale, almost white, and get super light and fluffy.

This is called creaming. You’re whipping tiny air pockets into the butter. This is the most important step for a light cake, so don’t rush it!

Step 2: Add the Wet Stuff

Turn the mixer down to low. Add your room-temperature eggs, one at a time. Wait until the first one is mixed in before adding the second. This keeps the batter nice and smooth.

Once the eggs are in, add the mashed banana and vanilla. Mix it all together. Your kitchen is about to start smelling amazing. The batter should look glossy and well-combined.

Step 3: Mix in the Dry Ingredients

In a separate bowl, give the flour, baking powder, and baking soda a quick whisk. This just makes sure everything is spread out evenly.

Now, add all the dry ingredients to the wet batter. Mix on the lowest speed possible. Even better? Fold it in with a spatula.

The moment you can’t see any more flour streaks…stop!

Seriously. This is where you can go wrong. If you overmix, you’ll end up with a tough, rubbery cake. We want a moist banana pound cake, not a hockey puck. A few lumps are totally fine.

Step 4: Bake it!

Gently pour the thick, beautiful batter into your 7×4″ pan. Smooth out the top with a spatula.

Give the pan a couple of good taps on the counter. This gets rid of any big air bubbles.

Now, into the oven it goes for 25 to 30 minutes.

You’ll know it’s done when a toothpick stuck in the center comes out clean. Maybe a moist crumb or two will be attached, but there should be no wet batter. The top will be golden brown.

Let it cool in the pan for 10 minutes. That little rest helps the cake set so it won’t fall apart when you take it out. Then, flip it onto a wire rack to cool the rest of the way.

Make It Your Own!

This recipe is a great starting point. The good news? You can easily customize it. Here are some ideas:

• Add a Glaze: A simple cream cheese frosting is amazing with this cake. Or, just whisk up some powdered sugar with a splash of milk and vanilla for a quick drizzle.
• Mix-ins are Fun: Fold in about 3/4 cup of chocolate chips, chopped walnuts, or pecans when you add the flour.
• Spice it Up: For a warmer flavor, add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients. Perfect for a cozy afternoon.

How to Serve and Store Your Amazing Cake

Honestly, there’s no wrong way to eat this. It’s fantastic with a cup of coffee. But if you want to get a little extra, serve a warm slice with a scoop of vanilla ice cream and a drizzle of caramel.

Keeping it Fresh

• On the Counter: The cake will stay fresh and moist for about 3 days. Just keep it in an airtight container or wrap it up well.
• In the Fridge: It’ll last for up to a week in the fridge. The butter will make it firm up, so let a slice sit out for 20 minutes before you eat it.
• In the Freezer: This cake freezes like a dream! Wrap the whole loaf or individual slices in a couple of layers of plastic wrap and then foil. It’s good for up to 3 months. My favorite part? A frozen slice only takes about 30 seconds in the microwave for a warm, delicious treat.

I really hope you love baking—and eating—this cake as much as I do. Happy Baking!

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