Banana Pound Cake
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.
Servings: 16 Servings
- 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.
Serving: 1g | Calories: 429kcal | Carbohydrates: 72g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 302mg | Potassium: 138mg | Fiber: 1g | Sugar: 53g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg