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Banana Pound Cake

Banana pound cake with a tender, dense crumb and a deeply golden, caramelized crust. Baked in a loaf or bundt pan, then finished with a vanilla glaze that drips down the sides for a tight, velvety slice.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana pound cake
  • 3 bananas Ripe, mashed until mostly smooth with a few flecks left for texture.
  • 1 cup butter Softened to room temperature.
  • 2 cup sugar
  • 4 eggs Large.
  • 1 tsp vanilla extract For the cake batter.
  • 3 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup sour cream Room temperature helps the batter stay smooth.
Vanilla glaze
  • 1 cup powdered sugar
  • 2.5 tbsp milk Use 2–3 tbsp to get a drizzle consistency.
  • 1 tsp vanilla extract For the glaze.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake
  1. Preheat the oven to 325°F, then grease and flour a large loaf pan or bundt pan.
  2. Beat the butter and sugar together for 5 minutes until very light and fluffy.
  3. Add the eggs one at a time, beating well after each, then mix in the vanilla extract and mashed bananas.
  4. In three additions, alternate folding in the flour mixture (with baking soda, baking powder, and salt) and the sour cream.
  5. Pour the batter into the prepared pan.
  6. Bake for 65–75 minutes, until a toothpick comes out clean and the top is deeply golden.
Glaze and serve
  1. Cool the cake for 20 minutes in the pan, then unmold.
  2. Drizzle the vanilla glaze over the cooled cake so it runs down the sides.

Notes

Pro tip: Keep the butter soft and cream it until truly light and fluffy—this is what helps the cake keep a tight, velvety crumb while still browning on top. Store covered at room temperature for up to 3 days, or refrigerate up to 5 days; freeze slices up to 2 months (thaw overnight in the fridge). If you want a lighter option, use low-fat sour cream in the same amount to reduce fat slightly without changing the baking method.