Moist Banana Pound Cake Recipe
Sink your fork into a slice of this Moist Banana Pound Cake and you’ll discover exactly why it’s become a comfort dessert staple in my kitchen. Packed with the deep sweetness of brown sugar, the rich creaminess of butter, and those irresistibly tender pockets of banana, this is so much more than a basic banana bread. Crowned with a decadent, buttery glaze and studded with crunchy walnuts, every bite is a warm hug on a plate. Whether you need a showstopper for brunch or just want to turn ripe bananas into something magical, this recipe will have everyone asking for seconds.
Ingredients You’ll Need
Great banana cake isn’t about fancy ingredients—it’s about using everyday staples in the best way possible. Each item here plays an important role in giving Moist Banana Pound Cake its signature texture, flavor, and golden crumb.
- Butter (1 1/2 cups, room temperature): Softened butter creates a silky batter and guarantees a lusciously tender crumb.
- Light brown sugar (2 1/2 cups for cake, 1/2 cup for glaze): The molasses in brown sugar adds depth and natural moisture, enhancing the banana flavors.
- Eggs (4 large): Eggs bind everything together and provide that lofty, pound cake richness.
- Vanilla extract (2 teaspoons for cake, 1 teaspoon for glaze): The aromatic sweetness of vanilla uplifts both the cake and the glaze.
- Ripe bananas (4 medium, mashed, about 1 3/4 cups): The star ingredient offers creamy texture and natural sweetness—use very ripe for best flavor.
- Kosher salt (1 teaspoon for cake, 1/4 teaspoon for glaze): A pinch sharpens flavors and balances sweetness beautifully.
- Baking powder (1 teaspoon): Ensures a perfectly risen, airy crumb.
- Baking soda (1/2 teaspoon): Works with the bananas’ acidity for tenderness and lift.
- All purpose flour (3 cups): The structure of the cake relies on this classic flour.
- Chopped walnuts (1 cup): Adds delightful crunch and earthy, toasty flavor in every bite—toast them for extra depth!
- Butter for glaze (1/2 cup): Gives the glaze its glossy richness and beautiful sheen.
- Heavy cream (1/4 cup): Cream transforms the glaze into a decadent, pourable finishing touch.
How to Make Moist Banana Pound Cake
Step 1: Prep Your Pan & Oven
Start by preheating your oven to 325°F so it’s perfectly hot and ready when your batter is mixed. Liberally coat a 10-cup bundt pan with baking spray, making sure you get into every nook—this guarantees your Moist Banana Pound Cake pops out easily and with every ridge intact.
Step 2: Cream Butter and Sugar
In the bowl of your stand mixer fitted with the paddle attachment, beat together the room temperature butter and brown sugar on medium speed for about 2 minutes. This step is the secret to a soft, fluffy cake base—the mixture should look pale and a bit fluffy when you’re done.
Step 3: Add Wet Ingredients
With the mixer still running, add in your eggs one at a time to fully incorporate each one—this keeps the batter silky, not curdled. Follow with the vanilla extract and mashed ripe bananas, then sprinkle in the salt, baking powder, and baking soda. Be sure to scrape down the sides of the bowl as needed for an even mix.
Step 4: Incorporate Dry Ingredients & Walnuts
Reduce the mixer speed to low and add the flour gradually, mixing until just combined to avoid overworking the batter. Gently fold in the chopped walnuts for a pop of crunch throughout the cake. You’ll notice the batter is thick, and that’s exactly what you want!
Step 5: Bake the Cake
Pour the batter into your prepared bundt pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent it with foil to prevent burning while ensuring it bakes through—this is key for the perfect moist crumb in your Moist Banana Pound Cake.
Step 6: Cool and Unmold
Let the cake rest in the pan for 20 minutes after baking. This cooling period allows it to set and prevents it from breaking apart. Then, gently loosen the sides with a butter knife and invert it onto a wire rack or platter. It should release easily and look absolutely stunning!
Step 7: Make the Buttery Glaze
For the final decadent touch, melt the butter, brown sugar, salt, vanilla, and heavy cream together in a small saucepan over medium heat. Stir constantly as it comes to a boil, then let it simmer for two minutes to thicken. Allow the glaze to cool for five minutes—this helps it cling beautifully to the cake.
Step 8: Glaze and Serve
Pour the warm glaze over the cooled cake, letting it drip artfully down the sides. For extra coverage, you can scoop up any glaze that pools at the base and spoon it right back over the top. If you prefer, you could even glaze the cake while it’s still in the pan for a richer soak—a handy option if you like a super-moist finish!
How to Serve Moist Banana Pound Cake
Garnishes
Accent your Moist Banana Pound Cake with a flurry of fresh banana slices, an extra scattering of chopped walnuts, or a dusting of powdered sugar. For an extra-special finish, a little dollop of whipped cream or a scattering of chocolate shavings transforms each slice into a bakery-worthy treat, perfect for impressing at any table.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a cloud of softly whipped cream. For brunch, offer it alongside a fresh fruit salad or a cup of strong, hot coffee—the rich, buttery notes of the cake are incredible with coffee’s gentle bitterness.
Creative Ways to Present
For a playful twist, try cutting your Moist Banana Pound Cake into cubes and layering in a trifle with whipped cream and berries. You can even toast thick slices for an extra caramelized edge, then top with a drizzle of caramel sauce or a dollop of tangy Greek yogurt for a lighter finish.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The flavor actually deepens on the second day, making this Moist Banana Pound Cake even more satisfying as leftovers.
Freezing
To freeze, wrap the cake or individual slices in a layer of plastic wrap and then foil. Place in a freezer-safe bag or container for best results; it will keep well for up to three months. Defrost overnight in the fridge—your cake will be as moist and dreamy as the day you baked it.
Reheating
Feeling nostalgic for that freshly baked fragrance? Warm individual slices in the microwave for about 15–20 seconds, or heat the whole cake in a 300°F oven, covered with foil, until just heated through. The cake will taste like it’s straight out of the oven!
FAQs
Can I use frozen bananas for Moist Banana Pound Cake?
Absolutely! Just thaw your bananas completely and drain any excess liquid before mashing. They’ll add just as much flavor and moisture as fresh, super-ripe bananas.
What if I don’t have a bundt pan?
No worries! You can bake this batter in two loaf pans or even a large tube pan. Just keep an eye on the baking time; start checking at the 50-minute mark for doneness.
Can I swap out the walnuts?
Definitely. Pecans work beautifully, or you can leave the nuts out altogether if you prefer a nut-free cake. Chocolate chips are a fun addition, too!
Is it okay to halve this Moist Banana Pound Cake recipe?
Yes, you can halve the ingredients and bake it in a regular loaf pan for a smaller cake. Adjust your baking time to around 45–55 minutes, depending on your oven.
Why did my cake stick to the pan?
This is usually from not greasing the pan thoroughly. Use a baking spray with flour, and make sure to get into every crevice. Letting the cake cool for 20 minutes before unmolding also helps prevent sticking.
Final Thoughts
If you’ve been searching for the ultimate banana cake, this Moist Banana Pound Cake is the recipe to try. With its unbeatable flavor, gorgeous glaze, and dreamy texture, it’s sure to become your new go-to for holidays, celebrations, or simple weeknight treats. Go ahead—gather those ripe bananas and make something truly unforgettable!
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Moist Banana Pound Cake Recipe
- Total Time: About 2 hours
- Yield: 1 10-cup bundt cake 1x
- Diet: Vegetarian
Description
This Moist Banana Pound Cake is a delightful treat that combines the richness of butter, the sweetness of bananas, and the crunch of walnuts in every bite. Topped with a decadent glaze, this pound cake is perfect for any occasion.
Ingredients
Cake:
- 1 1/2 cups butter, room temperature
- 2 1/2 cups light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 4 medium ripe bananas, mashed (1 3/4 cups)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup chopped walnuts
Glaze:
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Cake: Preheat oven to 325°F. In the stand mixer bowl, cream butter and brown sugar. Add eggs, vanilla, mashed bananas, salt, baking powder, and baking soda. Mix in flour and walnuts. Pour batter into a prepared bundt pan.
- Bake for 70-80 minutes until a toothpick comes out clean. Cool in pan for 20 minutes, then invert onto a rack.
- Glaze: Melt butter, sugar, salt, vanilla, and cream in a saucepan. Boil and simmer for 2 minutes. Cool slightly, then pour over cake.
Notes
- You can pour the glaze over the cake while still in the pan for a different presentation.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Banana Pound Cake, Moist Banana Cake, Pound Cake Recipe
