Banana Pound Cake a unique dessert with the most incredible flavors ever! Easy pound cake recipe is made with ripe bananas, banana yogurt and then topped with a smooth vanilla glaze.
This recipe for pound cake from scratch is so delicious and a tasty way to use those ripe bananas on your counter! Delicious and tender banana bundt cake topped with a powdered sugar glaze, you know this cake is going to be a crowd favorite.
Making banana pound cake
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 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 are 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.
Why you’ll love this easy cake recipe
- Amazing flavor. The combination of flavors is one you will not soon forget. The mashed bananas mixed with the tender cake base, makes for an incredibly delicious treat.
- Simple to make. This recipe is easy to make, the basic pantry ingredients come together quickly and the results are a satisfying and stunning dessert!
- Basic ingredients. Another great thing about this recipe is that most of the ingredients are probably already in your kitchen. Using pantry staple ingredients like sugar, flower, baking soda, and salt gets you half way to making this amazing cake.
Banana Pound Cake Ingredients
Sugar: For wonderful sweet flavor, you will need 3 teaspoons, plus 3 cups, of sugar, divided.
Butter: Adding in 1 cup of butter, softened (no substitutions!) will give this cake great texture and taste.
Eggs: Using 6 eggs will help create a lovely cake structure and help bind all the ingredients together well.
Bananas: You will need 1 cup of mashed ripe bananas (about 2 medium) to add even more amazing taste.
Vanilla extract: Add in 1 ½ teaspoons of vanilla extract to enhance all the yummy flavors in this recipe.
Almond extract: For more great taste, use 1 teaspoon of almond extract.
Flour: The structural base of this pound cake recipe is 3 cups of all-purpose flour.
Baking soda: You need ¼ teaspoon of baking soda to help the cake rise nicely as it bakes.
Yogurt: Adding in 1 cup (8 ounces) of banana yogurt will give this cake more incredible moisture and flavor. I used about 1.5 individual cups of Chobani Banana Greek yogurt
Salt: Help balance all the flavors in this cake recipe by adding in 1 teaspoon of salt.
Vanilla Glaze Ingredients
Powder sugar: Adding in 1 ½ cups of confectioners’ sugar will make the glaze smooth and oh so sweet!
Vanilla extract: You will need 1 teaspoon of vanilla extract to give the frosting great taste.
Milk: Use 3 to 4 teaspoons of milk to get the glaze to the right consistency, add more or less depending on how thick or thin you want it.
How to make Banana Pound Cake
Start by greasing a 10-in bundt pan or fluted tube pan and then sprinkle 3 teaspoons of sugar inside (coating the pan with the sugar). Set the pan aside.
In a small bowl, using a fork, mash the ripe bananas well and set them aside.
Also, get the oven preheating to 325° F.
In a large mixing bowl, cream together the butter and the remaining sugar until the mixture is light and fluffy, this will take about 5 minutes. You will want to use a handheld electric mixer or stand mixer to simplify this step.
Then, add in the eggs, one at a time, beating well after each addition.
After that, mix in the mashed bananas and vanilla and almond extracts.
In a separate bowl, combine the flour, baking soda and salt; proceed to add this dry mix to the creamed mixture, alternating with adding in the yogurt, beating just until it’s all combined.
Continue to pour the batter into the prepared pan (note that the pan will be full).
Place the cake in the preheated oven and bake for 75-85 minutes or until a toothpick inserted near the center and it comes out clean. The cake should register at 200°F when you check the temp using a cooking thermometer. Let the cake cool for 10 minutes before removing from the pan and transferring to a wire rack to finish cooling completely.
In a small bowl, whisk together the powder sugar, vanilla extract and milk until smooth and clump free. Then drizzle it over the top of the cake.
Slice, serve and enjoy!
Banana Pound Cake
- 3 cups Sugar + 3 teaspoons
- 1 cup Butter softened
- 6 Eggs
- 1 cup Bananas Mashed (about 2 medium)
- 1 ½ tsp Vanilla Extract
- 1 tsp Almond Extract
- 3 cups All-Purpose Flour
- ¼ tsp Baking Soda
- 1 tsp Salt
- 1 cup Banana Yogurt
- 1 ½ cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 TBSP Milk
- Prep: Start by greasing a 10-in bundt pan or fluted tube pan and then sprinkle 3 teaspoons of sugar inside (coating the pan with the sugar). Set the pan aside.
- In a small bowl, using a fork, mash the ripe bananas well and set them aside. Also, get the oven preheating to 325° F.
- Batter: In a large mixing bowl, cream together the butter and the remaining sugar until the mixture is light and fluffy, this will take about 5 minutes. You will want to use a handheld electric mixer or stand mixer to simplify this step.
- Then, add in the eggs, one at a time, beating well after each addition. After that, mix in the mashed bananas and vanilla and almond extracts.
- In a separate bowl, combine the flour, baking soda and salt; proceed to add this dry mix to the creamed mixture, alternating with adding in the yogurt, beating just until it's all combined. Continue to pour the batter into the prepared pan (note that the pan will be full).
- Bake: Place the cake in the preheated oven and bake for 75-85 minutes or until a toothpick inserted near the center and it comes out clean. The cake should register at 200°F when you check the temp using a cooking thermometer. Let the cake cool for 10 minutes before removing it from the pan and transferring to a wire rack to finish cooling completely.
- Glaze: In a small bowl, whisk together the powder sugar, vanilla extract, and milk until smooth and clump free. Then drizzle it over the top of the cake. Slice, serve and enjoy!
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How to Store Pound Cake
When it comes to storing pound cake, there are a few things to keep in mind to ensure it stays fresh and delicious for as long as possible. Here are some tips on how to properly store your banana pound cake:
If you plan on consuming your pound cake within a day or two, it’s best to store it at room temperature. Simply wrap the cake in plastic wrap or aluminum foil, or place it in an airtight container.
If you need to store your pound cake for a longer period of time, it’s best to refrigerate it. Wrap the cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. Before serving, allow the cake to come to room temperature for about 30 minutes to an hour.
If you have leftover pound cake that you don’t plan on eating within a few days, you can freeze it for later. Wrap the cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. To thaw, simply remove the cake from the freezer and let it come to room temperature for a few hours.
Tips to Remember
Here are a few additional tips to keep in mind when storing your pound cake:
- Avoid storing your cake in the refrigerator for too long, as it can cause the cake to dry out.
- If you plan on freezing your pound cake, it’s best to slice it before freezing. This will make it easier to thaw and serve later on.
- Be sure to label your cake with the date it was made or frozen, so you can keep track of how long it’s been stored.
By following these simple tips, you can ensure that your banana pound cake stays fresh and delicious for as long as possible.
What does yogurt do in cake recipes?
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.
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 or softened cream cheese 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.
How long should the cake cool before serving?
It is recommended to let the banana pound cake cool for at least 30 minutes before serving. This allows the cake to firm up and makes it easier to slice. However, if you prefer a warm cake, you can serve it immediately after taking it out of the oven.
Can I freeze the banana pound cake?
Yes, you can freeze the banana pound cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. The cake can be stored in the freezer for up to 3 months. When you’re ready to serve it, let it thaw in the refrigerator overnight and then bring it to room temperature before slicing.
Can I add nuts or chocolate chips to the cake?
Yes, you can add nuts or chocolate chips to the banana pound cake if you’d like. Simply fold them into the batter before pouring it into the loaf pan. Chopped walnuts or pecans work well with the banana flavor, and chocolate chips add a delicious contrast to the sweetness of the cake.
Can I substitute the butter with oil?
While butter is the traditional fat used in pound cake recipes, you can substitute it with oil if you prefer. However, keep in mind that using oil will result in a slightly different texture and flavor. If you do decide to use oil, use a neutral-flavored oil like vegetable or canola oil.
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 classic dessert that never goes out of style. It is a moist and flavorful cake that is perfect for any occasion. This cake is made with ripe bananas, which give it a sweet and fruity flavor.
Banana Pound Cake is an incredible treat that is loaded with with the most amazing flavors! Easy pound cake recipe is made simple pantry ingredients like sugar, flour, butter, eggs and then topped with a smooth homemade vanilla glaze.
Debra Bennett says
GOOD REALLY GOOD
Thank you, Debra!
Did you use unsalted butter?
I almost always use salted butter, but you can use unsalted as well. Totally up to you!
Diana Turner says
I would like to prepare this unique recipe, however if you can’t find the banana yogurt, what can I substitute it for?
I found several brands that sold individual cups of banana yogurt- Chobani was just 1. But you can always use vanilla!
I think I have to bake at 275..maybe 250…it browned after 15 min…so it burned. Inside was fine but too sweet. I’ll lower temp and cut sugar by 1 cup.
Kelly Michele says
Thank you for a delicious Banana Pound Cake recipe my family of four throughly enjoyed it. It was nice to bake up something different than Banana Bread with my ripe bananas. I followed your recipe however I wasn’t able to find banana yogurt at my store substituted vanilla-but I will be on the lookout for banana for next time. I also halved the amount for the glaze & drizzled it over the top. This is such a great recipe thank you for sharing. xx
I noticed that your cake does not have any black flecks in it. Every time I make some kind of banana bread or cake it has the yucky brown streaks. What do you do to make this happen. I’ve read that if you don’t use baking soda, but use baking powder instead this doesn’t happen, but your recipe does have it. Any thoughts?
No idea! I do use baking soda & very ripe bananas!
Beth Ann says
This cake has been new favorite of my family and friends. I bake this cake often and deliver pieces of it to the elderly women in my circle. I added 8oz of cream cheese instead of the yogurt this last time. Well….the old girls can’t stop raving about it. They noticed the change in the recipe immediately. I followed the recipe exactly but instead substituted the cream cheese for the yogurt. Cream cheese is much easier to find than banana yogurt.
I couldn’t find banana yogurt, so I used the idea of Beth Ann and used 8oz cream cheese. I creamed it with the butter and sugar. This was delicous! My one problem was that it overflowed in my oven and I did use a 10 cup bundt pan – reason for the 4 stars. I was afraid it would overflow, but it was stated that it’d be full so I tried. I was searching for a banana pound cake recipe on the suggestion of my husband, so excited I found this one! Will definitely make again!
Im glad you enjoyed this recipe, perhaps next time take out just enough batter to make two or 3 muffins so there’s no overflow?