Banana Pound Cake

4.97 from 29 votes

This banana pound cake is a lovely variation to the classic pound cake recipe. It's absolutely moist and packed with delicious banana flavor. A cake not to be missed!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: 8 inches by 4.5 inches loaf

Calories: 3091kcal

Author: Priya Maha

Ingredients

Cake

180 g self-raising flour
180 g brown sugar
180 g butter at room temperature
3 eggs at room temperature
½ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon vanilla extract
180 g mashed banana (2 medium-sized)
1 banana (for topping)

Metric - US Customary

Instructions

Preheat oven to 170 °Celsius.
Beat butter and sugar till light and fluffy for about 2 minutes. Add eggs, one at a time, beating well after each addition.
Next, add in vanilla extract. Mix to combine.
In a separate bowl, sift flour, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture.
Finally, fold in the mashed bananas.
Pour the cake batter into a well-greased and floured loaf cake tin measuring 8 inches by 4½ inches. Top with sliced bananas.
Bake the banana pound cake for 40 to 45 minutes until a skewer inserted in the center of the cake comes out without any wet batter.
Remove the cake from the oven and let it cool in the tin for about 2 minutes before turning it out onto a wire rack to cool further.

Notes

Self raising flour can be replaced with all purpose flour and baking powder. To make 180g of self raising flour, mix 180g of all purpose flour with one teaspoon plus another one fifth teaspoon of baking powder. Mix well and sift 3 times before using.
Brown sugar can be replaced with white granulated sugar. Use the same amount in your cake if you like your cake really sweet, but if you prefer it to be less sweet, reduce the quantity to 150g.
Instead of a loaf cake, you can also bake this cake in a bundt tin or tube pan. To make a banana bundt cake or tube cake, bake the cake in a 6 cups capacity bundt pan or tube pan. Adjust the baking temperature to 160 degrees Celsius. Baking time to remain at 40 to 45 minutes. Also make sure to use a well greased bundt pan especially in the nooks the corners for easy release of the cake.
To make a round layer cake, double the recipe and bake the cake in two 7-inches round cake tins. Frost the cake with delicious cream cheese frosting for a truly awesome banana birthday cake!
For best flavor, use overripe bananas (with brown flecks) to make this banana cake.
When cooling the cake on a wire rack, keep it covered with a kitchen towel on it to prevent it from becoming dry. That way, the cake does not dry up. This is
If you do not intend to serve the cake on the same day it is baked, wrap it in cling wrap (plastic wrap) while it is still warm and refrigerate it. This way, the moisture in the banana cake remains in the cake. Simply bring it to room temperature before serving.

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