Banana Pound Cake
An easy banana cake recipe. This spiced banana bundt cake is topped with a quick maple cinnamon glaze. The perfect twist on the classic pound cake and great for using up spare bananas.
Ingredients
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
Instructions
- 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.
Notes
If using a bundt pan, ensure that you grease and flour the corners and edges well so that the cake comes out cleanly. You can also use a non-stick baking spray if you have a tried and trusted one for your pan.
This recipe involves using well ripened bananas. In my experience, you do not need to mash these separately and can add in small pieces to your batter. The beaters will break these up easily if you are using an electric beater or stand mixer. If whisking by hand, you may want to pre-mash the bananas before adding to the batter.
If you find that the consistency of your glaze is either too thick or too thin, you can adjust by using extra powdered sugar or milk. See the above post for more detail in troubleshooting.
Nutrition
Calories: 344kcalCarbohydrates: 54gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 62mgSodium: 147mgPotassium: 102mgFiber: 1gSugar: 35gVitamin A: 423IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!