Banana Pound Cake - Carolina Country
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Banana Pound Cake

3.8/5 rating (10 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)
  • 1½ teaspoons vanilla extract
  • ½ teaspoon lemon extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 1½ cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 3–4 teaspoons milk


  1. 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.

  2. 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.

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

Recipe courtesy of

Taste of Home

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3.8/5 rating (10 votes)

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Comments (2)

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

    Christy |
    September 27, 2013 |

  • Cold oven or pre heat?

    Jackie |
    January 02, 2019 |

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