Banana Pound Cake

Discover the joy of baking with this simple yet delicious Banana Pound Cake recipe. Perfect for those who love to indulge in homemade treats, this recipe turns ripe bananas into a moist, flavorful cake that's sure to be a hit with family and friends. It's an excellent way to use up those bananas that are a bit too ripe for eating but perfect for baking.

Whether you're a beginner or a seasoned baker, this recipe is straightforward, requiring basic ingredients and simple steps. The end result is a beautifully golden, irresistibly dense cake that's ideal for any occasion.

Why This Recipe Works

The Perfect Use of Ripe Bananas: One of the best things about this recipe is how it transforms overripe bananas into a delightful dessert. Often, we find ourselves with bananas that have turned too brown for regular eating. Instead of discarding them, this recipe gives these bananas a new purpose. The natural sweetness and moisture of ripe bananas enhance the cake's flavor and texture, making it incredibly moist and rich in taste. It's a practical and delicious way to reduce food waste while enjoying a sweet treat.

Versatility and Simplicity: This Banana Pound Cake is not only easy to make but also versatile. It's perfect for a cozy family dessert, a morning treat with coffee, or even as a special addition to brunch. The recipe is straightforward, making it accessible for bakers of all skill levels. Plus, it offers room for creativity. You can add nuts, chocolate chips, or spices like cinnamon for a personalized touch. The cake's simplicity, coupled with the possibility of adding your own twist, makes it an appealing recipe for anyone looking to bake something special without too much fuss.


Ripe Bananas: The star of the recipe. They add natural sweetness and moisture. Substitute: Applesauce or pumpkin puree for a different flavor.

All-purpose Flour: Gives structure to the cake. Substitute: Gluten-free flour blend for a gluten-free option.

Sugar: Sweetens the cake. Substitute: Honey or maple syrup for a natural sweetener.

Eggs: Bind the ingredients and add richness. Substitute: Flax eggs for a vegan alternative.

Butter: Provides flavor and tender texture. Substitute: Coconut oil for a dairy-free version.


  • Ensure bananas are very ripe for the best flavor.
  • Sift flour for a lighter cake texture.
  • Cream butter and sugar well for fluffiness.
  • Don't overmix the batter to avoid a dense cake.
  • Let the cake cool completely before slicing.

How to Serve

Banana pound cake is delightful on its own but truly shines with a few creative touches. Its rich, moist texture makes it a versatile dessert for various occasions.

  • With a Glaze: Drizzle a simple vanilla or lemon glaze on top for added sweetness and a touch of elegance.
  • With Ice Cream: Serve warm with a scoop of vanilla ice cream for a comforting dessert.
  • With Fresh Fruit: Top with sliced strawberries or a dollop of whipped cream and fresh berries for a refreshing twist.

Similar Recipes

Gluten Free Vanilla Cake

Honey Cake

Pumpkin Pound Cake

Banana Pound Cake

"Indulge in this easy and moist Banana Pound Cake recipe, perfect for dessert or a sweet treat. Packed with ripe bananas and simple ingredients."
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: all-purpose flour, banana, butter
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Author: Corrie


  • 3 ripe bananas mashed
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 3 large eggs
  • 1 cup unsalted butter softened
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup milk


  • Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
  • In a large bowl, cream together butter and sugar until light and fluffy.
  • Beat in eggs, one at a time, then stir in vanilla and mashed bananas.
  • Combine flour, baking powder, baking soda, and salt. Gradually add to the banana mixture, alternating with milk.
  • Pour batter into prepared pan. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


Calories: 4353kcal Carbohydrates: 574g Protein: 65g Fat: 206g Saturated Fat: 124g Polyunsaturated Fat: 11g Monounsaturated Fat: 54g Trans Fat: 7g Cholesterol: 994mg Sodium: 1825mg Potassium: 2099mg Fiber: 19g Sugar: 251g Vitamin A: 6810IU Vitamin C: 31mg Calcium: 590mg Iron: 21mg


Ensure bananas are very ripe for the best flavor.
• Sift flour for a lighter cake texture.
• Cream butter and sugar well for fluffiness.
• Don't overmix the batter to avoid a dense cake.
• Let the cake cool completely before slicing.
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