My Favorite Banana Pound Cake

Rich, moist, and irresistibly flavorful, *My Favorite Banana Pound Cake* is the perfect way to use up those overripe bananas while satisfying your sweet tooth. This classic recipe combines the natural sweetness of mashed bananas with a buttery pound cake base, creating a tender crumb that's both comforting and decadent. With hints of vanilla and a melt-in-your-mouth texture, this cake is enhanced by a light dusting of confectioners' sugar for a simple yet elegant finish. Ideal for a cozy dessert or a delightful brunch treat, this easy-to-make cake takes just 15 minutes of prep time and bakes to golden perfection in a bundt or loaf pan. Serve it plain, or pair it with whipped cream or fresh fruit for a crowd-pleasing dessert. Whether it’s a family gathering or an afternoon snack, this banana pound cake recipe will quickly become a household favorite!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, softened
• 1.75 cups Granulated sugar
• 4 pieces Large eggs
• 2 teaspoons Vanilla extract
• 4 pieces Ripe bananas, mashed
• 0.5 cup Whole milk
• 2 tablespoons Confectioners' sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a standard 10-cup bundt pan or loaf pan with butter, then lightly flour it to ensure the cake doesn't stick.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract.

Step 5

Stir in the mashed bananas until thoroughly combined.

Step 6

Add the dry ingredients to the wet mixture in three additions, alternating with the milk (start and end with dry ingredients). Mix until just combined; avoid overmixing.

Step 7

Pour the batter evenly into the prepared bundt pan and smooth out the top with a spatula.

Step 8

Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Step 10

Once the cake is fully cooled, optionally dust the top with confectioners' sugar for a simple and elegant finish.

Step 11

Slice and serve your banana pound cake. Enjoy!

Nutrition Facts

Serving size	1658.7 grams (1658.7g)

Amount per serving	% Daily Value*
Calories	4978

Total Fat 216.40g	277%
Saturated Fat 128.40g	642%
Polyunsaturated Fat NaNg
Cholesterol 1261mg	420%
Sodium 773mg	34%
Total Carbohydrate 724.60g	263%
Dietary Fiber 22.20g	79%
Total Sugars 434.60g
Protein 63.00g	126%

Vitamin D 160IU	800%
Calcium 231mg	18%
Iron 20mg	108%
Potassium 2614mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 4.9%

Carbs: 56.9%