Banana Pound Cake
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.
Servings: 16 slices
Calories: 423kcal
Ingredients
- 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
Glaze
- 1 ½ cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 TBSP Milk
Instructions
- 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!
Video
Notes
Store leftover pound cake in an airtight container in the refrigerator.
Freeze bundt cake for up to 1 month.
Nutrition
Serving: 1g | Calories: 423kcal | Carbohydrates: 71g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 289mg | Potassium: 124mg | Fiber: 1g | Sugar: 52g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg