Sour Cream Banana Pound Cake
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.
Servings: 12 servings
Calories: 649kcal
Cost: Recipe $7.57 / Serving $0.63
Ingredients
Banana Pound Cake
- 1 cup unsalted butter, softened ($1.98)
- 3 cups granulated sugar ($1.08)
- 6 large eggs ($0.90)
- 2 cup mashed ripe bananas, about 4 bananas ($1.00)
- 2 teaspoons vanilla extract ($0.06)
- 1 cup sour cream ($1.00)
- 3 cups all-purpose flour ($0.39)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon baking powder ($0.05)
- 1 teaspoon salt ($0.01)
- 1 teaspoon ground cinnamon ($0.08)
Brown Sugar Glaze
- ¼ cup unsalted butter ($0.50)
- ½ cup brown sugar, packed ($0.22)
- ½ teaspoon vanilla extract ($0.01)
- 2 tablespoons milk ($0.01)
- ¾ cup powdered sugar ($0.27)
- Chopped walnuts, optional
Instructions
- Preheat. Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan. Set aside.
- Cream butter and sugar. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
- Add eggs. Add the eggs one at a time, beating well after each addition.
- Add bananas. Mix in the mashed bananas and vanilla extract until combined.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Finish batter. Add the dry ingredients to the wet mixture alternately with the sour cream, mixing just until incorporated.
- Bake. Pour the batter into the prepared Bundt pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make glaze. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook until dissolved, about 3 to 5 minutes. Remove from heat and cool for 5 minutes. Whisk in the vanilla extract and milk. Transfer to a bowl and beat in the powdered sugar until smooth.
- Glaze cake. Pour the glaze over the cooled cake and sprinkle with walnuts if using. Let set for 10 to 15 minutes before slicing.
Notes
- Pan size. Use a 12-cup Bundt pan to prevent overflow.
- Egg technique. Adding eggs one at a time helps incorporate air for proper pound cake texture.
- Add-ins. Up to ⅓ cup chopped walnuts can be mixed directly into the batter.
- Storage. Store covered at room temperature for up to 1 week. Freeze unglazed cake for up to 2 months.
Nutrition
Serving: 1slice | Calories: 649kcal | Carbohydrates: 101.2g | Protein: 8.4g | Fat: 24.7g | Saturated Fat: 14.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.3g | Cholesterol: 150.6mg | Sodium: 356.3mg | Potassium: 352.1mg | Fiber: 2g | Sugar: 71.2g | Vitamin A: 225.8IU | Vitamin C: 3.4mg | Calcium: 103mg | Iron: 2.2mg
