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Banana Pound Cake

Banana pound cake with a golden caramelized crust and a tight, velvety crumb studded with banana. Baked in a loaf or bundt pan, then finished with a glossy vanilla glaze that drips down the sides.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Banana pound cake
  • 3 ripe bananas Mash until mostly smooth with a few small lumps for flecks in the crumb.
  • 1 cup butter Soften to room temperature so it beats light and fluffy.
  • 2 cup sugar Granulated sugar for structure and deep golden color.
  • 4 large eggs Use room-temperature eggs for smoother batter.
  • 1 tsp vanilla extract Divided use: cake batter plus glaze.
  • 3 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup sour cream Add for moisture and a tender crumb.
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk Add 2–3 tbsp until drizzle consistency.
  • 1 tsp vanilla extract For the glaze.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Prep and bake the cake
  1. Preheat the oven to 325°F, then grease and flour a large loaf pan or bundt pan so the cake releases cleanly.
  2. Beat the butter and sugar together for 5 minutes until very light and fluffy, scraping the bowl once for even creaming.
  3. Add the eggs one at a time, beating well after each, then mix in the vanilla extract and mashed bananas.
  4. Combine the flour, baking soda, baking powder, and salt, then alternate folding the dry mix and sour cream into the batter in three additions.
  5. Pour the batter into the prepared pan and bake for 65–75 minutes until a toothpick comes out clean and the top is deeply golden.
Cool and glaze
  1. Cool the cake in the pan for 20 minutes before unmolding to help set the golden crust.
  2. Whisk powdered sugar with 2–3 tablespoons milk and vanilla extract until smooth, then drizzle over the cooled cake so the glaze runs down the sides.

Notes

Pro tip: For the densest, velvety crumb, don’t overmix after adding flour—fold just until the dry streaks disappear. Store covered at room temperature up to 3 days or refrigerate up to 5 days. Freezing is yes: wrap tightly and freeze up to 2 months; thaw overnight in the fridge and glaze before serving if desired. For a dairy-light swap, use full-fat Greek yogurt in place of sour cream for similar moisture and tang.