Banana Pound Cake

3.3/5 rating (4 votes)
Banana Pound Cake


  • 3 teaspoons plus 3 cups sugar, divided
  • 1 cup butter, softened
  • 6 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 11/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 11/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 3–4 teaspoons milk


Grease a 10-inch fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.

Pour into prepared pan (pan will be full). Bake at 325 degrees for 75–85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in refrigerator. May freeze for up to 1 month.

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Comments (1)

  • Christy


    27 September 2013 at 10:14

    This was absolutely wonderful! I added about 3/4 a cup of chopped pecans and it was perfect!


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