Pound cake is my favourite cake! This easy banana pound cake is a fun cross between a banana loaf and the classic thrifty pound cake. A moist spiced banana bundt cake with a cinnamon glaze.
This easy banana pound cake recipe is adapted from my classic thrifty pound cake and uses similar ingredients, with the addition of spices and bananas!
- Butter - unsalted butter softened at room temperature. You can substitute with salted butter, but this will add a bit of saltiness to the overall flavour. If using salted butter, you may wish to reduce the salt added to the recipe.
- Sugar - superfine granulated sugar or caster sugar.
- Light brown sugar - sometimes called muscovado. Measurements for brown sugar are always firmly packed!
- Flour - all-purpose flour or plain flour will work in this recipe.
- Baking soda
- Baking powder
- Soured milk - or buttermilk.
- Bananas - ripe and mashable.
- Vanilla extract.
How to Make an Easy Banana Pound Cake
This recipe can easily be made in one bowl.
Start by creaming together the butter and sugar. Beat these for about a minute until your mixture is creamy and light. Be sure to scrape down the sides of the bowl with a spatula.
Then, add your eggs one at a time, beating after each addition until you have a smooth batter.
Finally, add your dry ingredients (flour, spices and leavening agents) in alternating additions with the soured milk, mashed banana and vanilla.
I do this by adding a third of the dry ingredients, sifted into the batter. Once this is mixed in, I add the soured milk. Then I add another third of the dry ingredients, followed by the addition of banana and vanilla. All ending with the final addition of dry ingredients. Mix until just combined.
Once the batter is ready pour this into prepared baking tins.
This recipe makes enough batter for a standard size bundt pan, two loaf pans (if you want the traditional pound cake loaf cake) or you can make two 7.5" round cakes to make a quick banana layer cake. The timings for alternate size trays will be different, so be sure to watch and check these as they bake.
Bake the cakes in a preheated 350°F (175C/155C Fan) oven for about an hour. After about 50 minutes, check for doneness with a toothpick or skewer. These cakes are ready once a skewer inserted in the centre comes out clean.
Remove from the oven and allow to cool in the pan for a few minutes before flipping out onto a wire rack to cool completely.
Cinnamon Maple Glaze
This super simple four ingredient glaze can be whipped up in seconds.
All you'll need is:
- Powdered sugar - also known as icing sugar or confectioner's sugar. For best results, sift before using if your sugar is lumpy.
- Cinnamon - a bit of ground cinnamon goes a long way in this glaze!
- Maple syrup
- Milk - either full fat (whole milk) or 2% (semi-skimmed) will work fine here.
Whisk the ingredients together in a bowl until smooth.
Tips on Troubleshooting Glaze
If you feel the mixture looks too thick, add a bit more milk (about a teaspoon) and then stir again. You can continue adding milk in small amounts, whisking after any addition, until you have a consistency you are happy with. Similarly, if you glaze seems too runny, add a tablespoon of powdered sugar. This will help thicken it up.
This banana cake pairs well with many frostings or glazes. As a bundt cake, you could try a cream cheese glaze or a plain vanilla.
If making the cake in a loaf or layer, buttercream frostings are my favourite. I recommend pairing this cake with my cinnamon buttercream or my super smooth dulce de leche buttercream.
FAQs for Banana Pound Cake
This cake is a dense but moist cake and can keep well for several days. For best storage, wrap well in plastic wrap or keep in an airtight container.
Yes, banana pound cake can be frozen easily.
Wait for the cake to cool, wrap in plastic wrap and then a layer of aluminum foil to freeze.
This cake will last for about three months in the freezer without issue.
Yes, absolutely - you can still make this recipe, as is, leaving out one or all of the spices mentioned.
I recommend these flavours since the spices do work nicely with the banana as a flavour. If you're missing them or don't like one/all of them, by all means just omit them!
Equally you can experiment with other spice combinations to your taste. I would recommend keeping the overall amount of spice to about 2 teaspoons, to avoid any issues with overly increasing the amount of dry ingredient in the recipe.
If you like this recipe, you might also like these other banana based bakes:
Banana Pound Cake
Ingredients for Banana Pound Cake
- 1 cup unsalted butter softened at room temperature
- 1½ cup superfine granulated sugar or caster sugar
- ½ cup light brown sugar firmly packed
- 3 large eggs
- 3 cups all-purpose flour or plain flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ⅔ cup buttermilk or soured milk
- 1-2 bananas ripe
Ingredients for Maple Cinnamon Glaze
- ¾ cup powdered sugar also known as icing sugar
- 3 tablespoon maple syrup
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- Preheat your oven to 350°F (175C/155C Fan). Grease and flour your baking pan. (see note)
- Begin by creaming your sugars and butter together in a large bowl.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together your dry ingredients - the flour, salt, cinnamon, ginger, nutmeg, baking soda and baking powder.
- Add ⅓ of the dry ingredients to the cake batter. Mix until just incorporated.
- Add the buttermilk and beat to combine.
- Add in another ⅓ of the dry ingredients and beat until just combined.
- Then add the banana, by breaking this into small pieces, and add the vanilla, beating to incorporate and break the banana down. (see note)
- Finally add the last ⅓ of the flour and stir until just combined.
- Pour into prepared pan and spread evenly.
- Bake in the preheated oven for about 1 hour, checking for a skewer (inserted in the thickest part) to come out clean.
- Remove from the oven and allow to cool for a couple of minutes in the baking tin, before flipping out onto a wire rack to cool completely.
Instructions for Maple Cinnamon Glaze (optional)
- In a mixing bowl, whisk together the powdered sugar, cinnamon, maple syrup and milk until smooth. (see note)
- Pour over the cooled cake.
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