Moist & Flavorful Banana Pound Cake
Indulge in the delightful flavor of this Moist & Flavorful Banana Pound Cake, perfect for dessert lovers or anyone looking to satisfy a sweet tooth. Made with overripe bananas for optimal sweetness, this cake boasts a rich, buttery texture complemented by the natural fruitiness of bananas. This easy-to-follow recipe is a fantastic way to utilize ripe bananas and will leave your kitchen filled with a heavenly aroma. Serve it plain, dusted with powdered sugar, or topped with whipped cream for an irresistible treat. Perfect for sharing with family and friends at gatherings or as an everyday dessert, this banana pound cake is sure to become a favorite in your recipe collection.
12
Servings
320
Calories
5
Ingredients
Ingredients
Unsalted butter
2 cups (softened)
Sugar
2 cups
Whole eggs
4 (at room temperature)
Self-rising flour
4 cups
Very ripe bananas
2 cups (mashed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously grease and flour a 10-inch Bundt pan to prevent sticking.
3
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 3-5 minutes.
4
Add the eggs one at a time, mixing well after each addition until fully incorporated.
5
Gradually mix in 2 cups of self-rising flour until just combined, then fold in the mashed bananas until evenly distributed.
6
Add the remaining 2 cups of self-rising flour and mix until no dry flour remains. Be careful not to overmix.
7
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 45 minutes to 1 hour, or until a wooden pick inserted into the center comes out clean.
9
Once baked, remove from the oven and let the cake cool in the pan for 10-15 minutes before inverting onto a cooling rack to cool completely.
Nutrition Information
20g
Fat
40g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of pan is best for this Banana Pound Cake?
A 10-inch Bundt pan is recommended for this recipe. Make sure to generously grease and flour it to prevent the cake from sticking.
How many bananas do I need for 2 cups mashed?
Typically, you will need about 4 to 6 medium-sized, very ripe bananas to reach the 2 cups of mashed banana required for this recipe.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) before you begin baking the cake.
How long does it take to bake this banana pound cake?
Baking usually takes between 45 minutes and 1 hour. Start checking at 45 minutes to ensure it does not overbake.
How do I know when the cake is fully cooked?
Insert a wooden pick into the center of the cake; if it comes out clean, the cake is finished baking.
Can I use all-purpose flour instead of self-rising flour?
This recipe specifically calls for 4 cups of self-rising flour. If you only have all-purpose, you must add baking powder and salt to it to mimic self-rising flour.
Why do the bananas need to be overripe?
Overripe bananas are sweeter and softer, providing optimal flavor and moisture for the pound cake.
How long should I cream the butter and sugar?
You should cream the softened butter and sugar for about 3 to 5 minutes until the mixture is light and fluffy.
What is the serving size for this cake?
This recipe makes approximately 12 servings.
How many calories are in one serving of this banana cake?
Each serving contains approximately 320 calories.
What is the fat content per slice?
There are 20 grams of fat per serving in this banana pound cake.
How much protein does this cake provide?
Each slice of this cake provides about 3.3 grams of protein.
Should the eggs be at room temperature?
Yes, the recipe suggests using 4 whole eggs at room temperature for better incorporation into the batter.
How long should I let the cake cool in the pan?
Let the cake cool in the Bundt pan for 10 to 15 minutes before attempting to invert it onto a cooling rack.
Can I add toppings to this banana pound cake?
Absolutely. You can serve it plain, dust it with powdered sugar, or top it with whipped cream.
Is it okay to overmix the batter?
No, you should be careful not to overmix once the flour is added; mix only until no dry flour remains to maintain a good texture.
What is the texture of this cake?
This cake has a rich, buttery texture that is moist due to the addition of mashed bananas.
How many carbohydrates are in a serving?
There are approximately 40 grams of carbohydrates in each serving.
Should I use unsalted or salted butter?
The recipe calls for 2 cups of softened unsalted butter.
How do I incorporate the bananas into the mix?
After mixing in the first 2 cups of flour, fold in the mashed bananas until they are evenly distributed.
Can I make this recipe if my bananas aren't very ripe?
While you can, the flavor and sweetness will be significantly better if the bananas are very ripe and soft.
Is this a good recipe for beginners?
Yes, this is an easy-to-follow recipe that utilizes simple ingredients and standard baking techniques.
What should I do after removing the cake from the oven?
Remove it from the oven and let it sit in the pan for 10-15 minutes, then invert it onto a cooling rack to cool completely.
How much sugar is in this recipe?
The recipe requires 2 cups of sugar to be creamed with the butter.
What color should the creamed butter and sugar be?
The mixture should look light and fluffy, which usually takes about 3 to 5 minutes of mixing.
Should I add the eggs all at once?
No, you should add the eggs one at a time, mixing well after each addition until they are fully incorporated.
Can I use a spatula for the batter?
Yes, a spatula is recommended for smoothing the top of the batter once it is poured into the Bundt pan.
Is there any fiber or sodium data available?
The provided nutritional data does not specify fiber, sodium, or cholesterol amounts for this recipe.
Can this cake be served at room temperature?
Yes, it is perfect for sharing at room temperature for gatherings or as an everyday dessert.
What makes this cake moist?
The combination of 2 cups of mashed bananas and a high amount of butter ensures a very moist crumb.