I had two bananas that were getting really ripe the other day. Just for a change, I wanted to make something a little different than the typical banana bread. After a little searching, I found a recipe from Taste of Home that only used two bananas, so it was the perfect time to try it out! I made some changes here and there, so this is a little different from the original recipe, but I really like the way it turned out. It has the nice rich, moist, dense texture of a pound cake with a subtle banana flavor. And the light glaze gives the cake just the right amount of sweetness to finish it off. If you have a few ripe bananas you need to use, this would be a great recipe to try out! This recipe makes 2 8×4″ loaves. (Be sure to grease and flour your loaf pans well; otherwise you will have problems removing the cake from the pans.)
BANANA POUND CAKE WITH BANANA GLAZE by NancyC, adapted from Taste of Home
Makes two 8×4″ loaves
- 3 cups sugar
- 1 cup (2 sticks) butter, softened
- 6 eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. banana extract
- 3 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 cup (8 ounces) sour cream
Preheat oven to 325 degrees. Grease and flour two 8×4-inch loaf pans; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas, vanilla extract, and banana extract.
In another bowl, combine flour and baking soda; add to the creamed mixture alternately with the sour cream, beating until just combined. Divide batter evenly between the two loaf pans and bake at 325 degrees for 60-70 minutes (my loaves were done in 65 minutes). Cool in pans 10 minutes; then remove from pans.
You can either add the glaze while the loaves are still a little warm (the glaze will soak in more) or wait until they’re completely cool. NOTE: You can also bake this recipe in a 10″ tube pan; bake at 325 degrees for 75 to 85 minutes.
- 1 cup powdered sugar
- 1 tsp. banana extract
- 3 Tbsp. half and half (for a thicker glaze, add less half and half)
Combine ingredients in a small bowl and stir or whisk until smooth. Drizzle over loaves. If you’re not eating the pound cake right away, you can store it in the refrigerator. You can also freeze the loaves for up to 1 month.