Banana Pound Cake recipe with the most incredible banana flavors ever! Sweet pound cake made with ripe bananas and banana yogurt and topped with a vanilla glaze.
This Banana pound cake is a delicious and tasty cake recipe you’ll want to use every time there are ripe bananas in your house. Delicious and tender cake topped with a powdered sugar glaze, you know this cake is going to be a crowd favorite.
Finding ripe banana recipes that aren’t banana bread can be a challenge. With so many different types of banana bread taking over the internet hunting down something unique can feel like an impossible feat. Thankfully I’ve brought you this incredible banana pound cake to help give you a little diversity.
Pound cakes are a traditional dessert that originated in Europe and originally started out with a pound’s worth of each ingredient. Consider yourself lucky to have a much easier recipe and time on your hands with this banana bundt cake!
Making this cake is really easy as the steps are all very basic. The biggest thing to note is that you’re going to want an electric mixer. Whether it’s a stand mixer or a hand-held mixer, it can do its job to save your arm from all of the creaming of ingredients. Creaming things together is what helps to give the cake great texture and become lighter, so we definitely don’t want to gloss over those steps.
What does yogurt do in cakes?
Yogurt acts as a nice thickener and acid. It thickens the batter, but as it bakes, it sort of “disappears,” creating a tender and moist cake in its place. It helps to give that nice volume and richness that works great in pound cakes.
Can I freeze banana pound cake?
Yes! You can freeze this banana cake for up to 1 month. Make sure to wrap it well and keep it covered as best as possible to avoid it drying out or getting freezer burn. Then thaw and glaze before serving.
Heres what you’ll need to make this pound cake:
-3 teaspoons plus 3 cups sugar, divided
-1 cup butter, softened- no substitutions!
-1 cup mashed ripe bananas (about 2 medium)
-1 1/2 teaspoons vanilla extract
-1 teaspoon almond extract
-1/2 teaspoon baking soda
-1 cup (8 ounces) banana yogurt – I used about 1.5 individual cups of Chobani Banana Greek yogurt
-1 teaspoon salt
For the glaze you will need:
-1-1/2 cups confectioners’ sugar
-1 teaspoon vanilla extract
-3 to 4 teaspoons milk
How to Make Banana Pound Cake
Grease a 10-in. bundt pan or fluted tube pan and sprinkle 3 teaspoons sugar inside. Set the pan aside.
In a large mixing bowl, cream together the butter and the remaining sugar until they’re light and fluffy, about 5 minutes.
Add in the eggs, one at a time, beating well after each addition.
Stir in the bananas and both extracts.
Pour the batter into the prepared pan (note that the pan will be full).
Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cake should register 200°F when you check the temp using a cooking thermometer. Cool for 10 minutes before removing from the pan to a wire rack to finish cooling completely.
In a small bowl, whisk glaze ingredients until smooth; drizzle over cake.
Store leftovers in the refrigerator.
Banana Pound Cake
- 3 cups Sugar
- 1 cup Butter, softened
- 6 Eggs
- 1 cup Mashed Bananas (about 2 medium)
- 1 1/2 tsp Vanilla Extract
- 1 tsp Almond Extract
- 3 cups All-Purpose Flour
- 1/4 tsp Baking Soda
- 1 tsp Salt
- 1 cup Banana Yogurt
- 1 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 TBSP Milk
- Grease a 10-in. bundt cake pan or fluted tube pan. Sprinkle with 3 teaspoons of the sugar; set aside.
- In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Stir in bananas and extracts.
- Combine flour, baking soda and salt; add to the creamed mixture alternately with yogurt, beating just until combined.
- Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Is banana pound cake dairy free?
No, the milk and yogurt make this recipe not dairy free. You can however try this recipe with almond milk and dairy-free yogurt alternative.
What can I use in place of the yogurt?
You can use sour cream in place of yogurt but make note that the final cake will have a bit less banana flavor.
What’s the difference between a fluted tube pan and a bundt pan?
A bundt pan is a type of fluted tube pan and the two are often used interchangeably. That said, there are times when they shouldn’t be swapped as it can make the results vary. The most noticeable difference is that a bundt pan has fluted sides giving decorations built into the cake through shapes. Tube pans are usually straight sides and can often be seen used in special cakes like angel food.
Check out some of the best banana recipes:
- Peanut Butter Banana Bars
- Banana Cream Cheesecakes
- Cranberry Banana Bread
- Chocolate Banana Bars
- Caramel Banana Nut Bars
- Banana Cream Cookies
- Yogurt Banana Bread
- Banana Split Pie
- Easy Banana Bread
- Nutella Banana Muffins
- Glazed Blueberry Banana Bars
- Caramel Banana Cream Tiramisu
- White Chocolate Chip Banana Bread
- Double Chocolate Banana Bread
- Chocolate Banana Ice Cream
Banana pound cake is a delicious and flavorful dessert that you’re going to love. Try today and you’re going to wish you had more ripe bananas on hand to make it again and again. Banana Pound Cake recipe with the most incredible banana flavors ever! Sweet pound cake made with ripe bananas and banana yogurt and topped with a vanilla glaze.