Banana Pound Cake
This is the best of both worlds—a wonderfully moist and flavorful banana cake with the rich, buttery texture of a classic pound cake. It’s my go-to recipe for a simple, comforting treat that tastes like it came from a fancy bakery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10-12 slices 1x
- Category: Dessert, Snack
- Cuisine: American
Ingredients
Scale
- 110g Unsalted Butter, softened to room temperature
- 90g Granulated Sugar
- 2 large Eggs, room temperature
- ½ cup Banana Puree (from very ripe bananas)
- 125g All-Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Vanilla Essence
Instructions
- Prep Oven & Pan: Preheat your oven to 180°C (350°F). Grease and flour a 7×4 inch loaf pan.
- Cream Butter & Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar on medium-high for 3-4 minutes. Keep going until it’s very pale and fluffy. This step is key!
- Add Wet Ingredients: Turn the mixer to low. Add the eggs one at a time, mixing until just combined after each. Mix in the banana puree and vanilla.
- Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and baking soda.
- Finish the Batter: Add the dry ingredients to the wet ingredients all at once. Mix on the lowest speed (or fold by hand) only until you no longer see streaks of flour. Do not overmix!
- Bake: Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Serving Suggestions: This cake is delicious on its own with coffee or tea. For an extra treat, serve a warm slice with a scoop of vanilla ice cream and a drizzle of caramel.
- Pro Tip: Using very ripe, spotty bananas and room temperature butter and eggs makes all the difference for the best flavor and texture. Don’t skip the creaming step—it’s what makes the cake light!
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. It also freezes beautifully for up to 3 months. Just wrap slices tightly in plastic wrap and foil. You can reheat a frozen slice in the microwave for about 20-30 seconds.
Find it online: https://recipesh.com/banana-pound-cake/