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.
This Banana Pound Cake with Banana Glaze has the 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. It makes two 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
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 teaspoon vanilla extract
- 1/2 teaspoon banana extract
- 3 cups all-purpose unbleached flour
- 1/2 teaspoon baking soda
- 1 cup (8 ounces) sour cream
Preheat oven to 325˚F. 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˚F for 60 to 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˚F 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.
Recipe from NancyC | nancy-c.com
It’s nice to have some good banana recipes like this when those bananas start getting too ripe! I’d much rather use them in a recipe instead of toss them. Do you have favorite banana recipes you like to make?
Sharing at Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesdays, Hearth & Soul, Inspire Me Monday, Happiness is Homemade.
Sounds delish! Thanks so much for sharing ~
I was coming by to thank you for your comment and for stopping by. Then this….literally, stopped me dead in my tracks. I was just hovering over the PC, doing a quick check in (cooking, cleaning, mothering ya know!) Then I saw this….Oh. Em. Gee. no really OH. EM. GEE. I can not WAIT to make this. I am SUCH a sucker for bananas!! oh wait….I’m bananas for bananas!!! I don’t know who you are…yet….I WILL!! But for this… I LOVE YOU! hahahaha! 🙂
OH I’m TOTALLY subscribed to your email feeds, updates, you are bookmarked!!
Thank you so much! That is quite a compliment! I think you will really like the banana bread 🙂
I have never had banana pound cake. It looks great!
Honoring The King
Honoring The King Ministries
OMG Nancy, your recipes are amazing! There are so many things I want to try. Since I don’t see Google Friends on your blog, I will sign up for your newsletter, and I’d love for you to visit me at Create With Joy!
I’m glad you are finding recipes you like! Thanks so much for signing up and for adding my link! I’m on my way to visit your blog! 🙂
Mmm, that looks delicious! And because it’s made with bananas, it’s healthy, right? 😉
That’s a good way to look at it! 🙂
I have bananas just ripe and ready. Going to serve it with berries!
Great idea–hope you enjoy it! 🙂
Hands down the best recipe to use up ripe bananas!!!!
Thanks so much for sharing. My husband said best “loaf” I’ve made.
Texture, flavour, appearance all wonderful. Only made 1/2 the recipe and now wishing I’d made the entire recipe so I had the extra loaf.
Served plain with tea. Will likely make again & serve as dessert with rasperberry coulis & whipped cream. Thanks again, feeling very excited to try other recipes on your site, Texas sheet cake is next up.
Thanks, Lianne, for letting me know how much you and your husband enjoyed this recipe–I’m glad to hear that! I think you’ll really like the sheet cake recipe, too! 🙂
I recently made this pound cake with bananas I had stored in the freezer. Since I didn’t have banana extract, I made the glaze with banana rum, it was delicious!
Glad to hear you liked this recipe, Meg! 🙂
Your recipe says to cream the “remaining sugar” with the butter; where does the first amount of sugar belong? Sprinkled in the pan, perhaps?
It really shouldn’t say “remaining” sugar, Pam–thanks for catching that! I will get that fixed!
Can this be baked in a bundt pan? Time and temp. ?
Yes, in a 10″ tube pan, at 325˚F for 75 to 85 minutes!
Thanks so much 😊😊😊
This sounds delicious! I can hardly wait to try it!
Thanks so much and hope you like it, Cherryl! 🙂
Oh yum. A different recipe for ripened bananas. It looks and sounds delish! TFS with #omhgww.
Thanks, Clearissa! 🙂
Making my mouth water, this looks delicious!!
I found your recipe over on Inspire Me Monday today and I would like to invite you to share your recipes on my Weekly Bloghop, I do hope you have a minute to drop by. Im pinning to save and try your recipe!!
Have a great week!
Thanks, Karren! Yes, I’ll come by and link up! 🙂
Your post is featured on Full Plate Thursday this week and thank you so much for sharing it with us. Your post will be pinned to our features board and hope you have a great week!
Thanks so much, Miz Helen! 🙂
Looks delicious. I’m not one unpeel and eat a banana but I do love bananas in my desserts and smoothies.
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Your recipe is chosen as a feature this week. Check out our party this week for your feature, Congratulations. This is a perfect recipe.
Thanks so much, Clearissa! 🙂
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I’ve been on a banana binge as of late and this looks amazing – thanks for sharing and congrats Nancy for being one of our Featured Guests at Inspire Me Monday at Create With Joy this week!
Thanks so much for featuring this! 🙂
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Makes me.want to fire up the old oven right now!
😀 Hope you get a chance to try it, Michele!
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I love pound cake, and I love banana cake! So I really look forward to trying this one. Pinned.
Hope you enjoy it, Cherryl! 🙂
Thank you for sharing with #omhgww. Your article will be socialized if buttons are available. See you next week.
Thanks Clearissa! My sharing buttons are all at the end of the post, does that work?
Would it be possible to substitute the sour cream with yogurt?
Sure! You could use vanilla or plain. Greek yogurt would probably work best if you have it, but the regular kind should work fine too!
Wow, this banana pound cake is calling my name. Pinned and shared. Congratulations, you are being featured on Thursday Favorite Things. I hope you stop by.
Thanks so much for the feature, Beverly! I’ll be sure to stop by! 🙂
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