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Banana Pound Cake

Last Updated On: May 22, 2024 | Published: September 22, 2023 by Melissa Diamond | 2 Comments
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This delicious Banana Pound Cake is ultra moist with a very fine crumb, amazing banana flavor, and a hint of cinnamon and brown sugar.

We've topped it with a homemade caramel glaze. If you're searching for a great banana pound cake- this is it!

Sliced banana pound cake on a pedestal.

Why we Love It

There are so many reasons to love this Banana Pound Cake! If you are a fan of pound cakes and banana cakes, this will become your new favorite recipe.

Ingredients for Banana Pound Cake

Here's a quick look at the star players for this cake! You can find the full, printable banana pound cake recipe at the bottom of this post.

Banana Pound Cake Ingredients.

How to Make Banana Pound Cake

You can find the full Banana Pound Cake recipe at the bottom of this post. Here is a quick look at our steps.

  • Grease and flour a large bundt pan and preheat oven to 325 degrees F. (See Recipe Notes re: size of pan.)
  • Mash four ripe bananas (or equivalent of about 1 ¾ cups). Set aside.
Mashing bananas with a fork on a plate.
  • Dry ingredients: In a separate bowl whisk the cake flour, baking powder, and cinnamon to combine, set aside for later.
Dry ingredients in a mixing bowl with whisk.
  • Cream the butter with the paddle attachment in your mixer until smooth. Gradually add the white sugar and brown sugar and mix on medium speed until light and fluffy 3 to 5 minutes.
Mixture of butter and sugar in mixing bowl.
  • Next, add the eggs one at a time, blending after each to incorporate.
Adding the eggs the butter and sugar mixture for banana cake.
  • In another bowl, stir together the mashed bananas, ½ cup milk, and vanilla extract.
Mixture of mashed bananas, milk, and vanilla.
  • With the mixer on low speed, add the flour mixture alternately with the Banana Mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. I added the dry ingredients three times and banana mixture twice.
  • After the last addition is added, mix just until incorporated.

Here is a look at the batter after it has been mixed and is ready to pour in the bundt cake pan.

Banana Pound Cake Batter in a mixing bowl.
  • Scoop the cake batter into the prepared bundt pan or tube pan.
Banana Pound Cake Batter in a Bundt Cake Pan.
  • Bake at 325 degrees for 1 hour and 5 minutes or until a toothpick can be inserted and removed with with no crumbs or just a few moist crumbs attached.
  • Allow to cool in the pan on a wire rack for about 10 minutes before turning the cake out.
Banana Pound Cake cooling in pan on a cooling rack.

Caramel Sauce

We topped our banana pound cake with a delicious homemade caramel glaze. The cake is delicious on its own, but caramel and banana are such a great combination!

We've used this caramel glaze recipe on several of our cakes, including Snickerdoodle Cake and Easy Apple Bundt Cake.

This caramel glaze is prepared in a saucepan, combining butter, brown sugar, heavy cream, vanilla extract, and a pinch of salt.

Homemade Caramel Glaze for cakes.

Decorating the Cake

Once the cake has cooled, you can apply the caramel glaze by either spooning it over the cake, or piping it on with a disposable piping bag (with the tip snipped away).

The caramel glaze is optional but is so delicious! We think that you will love it.

Applying caramel glaze to the banana pound cake.
Banana Pound Cake, sliced, on a pedestal.

Recipe FAQs

This cake is fine to store at room temperature for two days under a cake dome or in an airtight container. It will last a bit longer in the refrigerator.

However, if you refrigerate the cake, you should move it to the kitchen counter two hours before serving to allow the cake to warm and soften.

Yes, as with most of our cake recipes, (from sour cream pound cake to pistachio pound cake, almond cake, lemon pound cake and more), this pound cake freezes beautifully. After baking the cake and cooling (to slightly warm or room temperature), wrap tightly with plastic wrap followed by foil.

For additional support, we like to place the cake on a foil-covered cake board before wrapping.

The cake will stay fresh in the freezer for up to three months.

To thaw, we like to move the wrapped cake to the refrigerator the day before we need it. Then, the next morning, move to the kitchen counter. Unwrap once condensation is no longer forming on the outside.

This banana pound cake tastes so good on it's own, however a glaze is a great way to dress it up or to introduce another flavor. Today, we chose a caramel glaze.

Another delicious glaze is the peanut butter glaze from our Peanut Butter Pound Cake. We also have a great cream cheese glaze that we used on our Hummingbird Bundt Cake.

Finally, we often use a favorite frosting recipe (like our cream cheese frosting) to pipe directly onto the top of the cake, as with our Red Velvet Pound Cake and Eggnog Pound Cake.

As with most pound cake recipes, this Banana Pound Cake would be described as dense rather than fluffy. It has a very tight crumb and decadent banana flavor!

More Banana Cakes

In addition to today's Banana Pound Cake, we have many more Banana Cake Recipes for you to try!

Some of our favorites are our Banana Pudding Cake, Banana Split Cake, and Banana Cream Cake.

If you like bundt cakes, we also have a great Banana Pudding Bundt Cake and easy Banana Bundt Cake.

We have a delicious banana cupcake recipe as well! So many recipes, so little time. We hope that you enjoy these tried and true favorites!

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

Banana Pound Cake, sliced, on a pedestal.

Banana Pound Cake

BY Melissa and Bebe
This ultra moist Banana Pound Cake has amazing banana flavor with a hint of cinnamon and brown sugar. It is topped with homemade caramel for a dessert that is guaranteed to sure to please a crowd!
Cook Time: 1 hour 8 minutes
Course: Dessert
Servings: 15
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Ingredients

  • 3 sticks (339g) unsalted butter, softened (Should be soft enough to dent when pressed, but still hold its shape.)
  • 2 cups (400g) granulated/white sugar
  • 1 cup (200g) light brown sugar (If not using a digital scale, brown sugar should be packed into measuring cup.)
  • 5 large eggs, room temperature (Place eggs in a bowl of warm water for 5 minutes of in a hurry.)
  • 3 cups (342g) Cake Flour (See substitution in notes)
  • ½ teaspoon (2g) baking powder
  • 2 teaspoons (6g)ground cinnamon
  • 4 (15 oz/420g) Ripe Bananas, mashed (This was about 1 ¾ cup mashed bananas)
  • ½ cup (118g) milk (2% or whole)
  • 2 teaspoons (8g) vanilla extract

For the Caramel Glaze

  • ½ stick (57g) unsalted butter, softened (if using salted butter, do not add additional salt)
  • 1 cup (217g) light brown sugar (packed into measuring cup)
  • ½ cup (126g) heavy cream
  • ½ teaspoon (2g) salt
  • 1 teaspoon (4g) vanilla extract
  • 1 Tablespoon (18g) light corn syrup

Instructions

  • Grease and flour a large bundt pan (This recipe makes 8.5 cups of batter)
  • Preheat oven to 325 degrees F
  • Mash four ripe bananas (to make equivalent of about 1 ¾ cups or 15 oz.) Set aside.
  • In a separate bowl whisk the cake flour, baking powder, and cinnamon to combine, set aside for later.
  • Cream the butter with the paddle attachment in your mixer until smooth. Gradually add the white sugar and brown sugar and mix on medium speed until light and fluffy 3 to 5 minutes.
  • Add the eggs one at a time blending after each to incorporate.
  • In another bowl, stir together the mashed bananas, ½ cup milk, and vanilla extract.
  • With the mixer on low speed, add the flour mixture alternately with the Banana Mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and banana mixture twice.
  • Mix until just blended after the last addition.
  • Scoop the batter into a prepared bundt pan or tube pan.
  • Bake at 325 degrees for 1 hour and 5 minutes or until a toothpick can be inserted and removed with with no crumbs or just a few moist crumbs attached.
  • This makes approximately 8.5 cups of batter.
  • Allow to cool in the pan on a wire rack for about 10 minutes before turning the cake out.

For the Caramel Glaze

  • Using a medium size sauce pan (deep enough to prevent boil over) melt the butter over medium heat.
  • Add the brown sugar and the remaining ingredients.
  • Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low.
  • Simmer for 6 minutes, checking often to make sure that it is not going to boil over. Remove from heat.
  • Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly.
  • Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.

Decorating the Cake

  • We applied the cooled caramel drip to the cooled pound cake using a disposable piping bag with the tip snipped away. You could also use a ziplock bag with a small bit of the corner snipped away, or you can spoon the caramel over the cake.

Notes

Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of cake flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Size of Pan: For our cake, we used a 15 cup bundt pan (which has a baking capacity of 12 cups.) Yours may be a different size than ours. This recipe makes about 8.5 cups of batter.
If using a smaller pan, a general rule of thumb is not to fill it more than ¾ of the pan. If you have at least 1 ¼ inches from the top of the batter to the top edge of the pan, that should be good.
5 from 2 votes (2 ratings without comment)

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