This sour cream banana pound cake is moist, rich, dense, and packed with delicious ripe banana flavor. Topped with a simple brown sugar glaze and walnuts, every bite is as incredible as the last.
Preheat oven to 325 degrees F. Grease and flour bundt pan. Set aside.
Cream butter and sugar in a large mixing bowl until fluffy and light.
Add in the eggs 1 at time, beating after each.
Stir in the mashed bananas and vanilla.
In another bowl, combine dry ingredients.
Add the dry ingredients to the bowl of wet alternatingly with sour cream.
Pour the batter into the prepared bundt pan.
Bake for 75-85 minutes or until a toothpick can be inserted and come out clean.
Let cake cool in pan for 10 minutes before flipping onto a wire cooling rack to finish cooling completely.
How to make brown sugar glaze
Melt the butter in a saucepan and add in the brown sugar. Stir until the brown sugar is dissolved (about 3-5 minutes).
Remove the pot from the heat and allow to cool for 5 minutes.
Whisk in the vanilla and milk.
Pour the mixture into a mixing bowl and beat in the powdered sugar with an electric mixer until smooth.
Pour over the cake quickly as it will set fast and top with walnuts if desired.
Allow about 10-15 minutes to set before slicing and serving.
Notes
Beat the eggs one at a time to incorporate air and achieve the desired cake texture.You can add up to ⅓ cup of chopped walnuts to the batter.The cake batter will fill the bundt pan almost to the top, but it won't overflow during baking.Store the cake at room temperature, covered, for up to a week. It can be frozen, unglazed, for up to 2 months.