Banana Pound Cake 🍌🍰
This Banana Pound Cake is a moist, flavorful cake with a delicious banana flavor that’s perfect for dessert, a snack, or even breakfast! It’s rich, tender, and has the perfect balance of sweetness. Here’s how to make it:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 ripe bananas, mashed (about 1 cup)
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup buttermilk (or regular milk as a substitute)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
4. Add Eggs:
- Add the eggs, one at a time, beating well after each addition. This will help ensure the batter is smooth and evenly mixed.
5. Mix in the Wet Ingredients:
- Add the mashed bananas, vanilla extract, sour cream (or Greek yogurt), and buttermilk to the butter and sugar mixture. Mix until everything is well combined.
6. Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake light and tender.
7. Pour and Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
8. Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve once it has cooled to room temperature.
Tips:
- Bananas: The riper the bananas, the more flavor they’ll bring to the cake. Overripe bananas (with brown spots) are perfect!
- Topping ideas: You can drizzle a simple glaze made of powdered sugar and milk over the cake, or top it with whipped cream or fresh banana slices.
- Storage: Store the cake in an airtight container at room temperature for up to 3-4 days, or refrigerate it to extend freshness for up to a week.
- Freezing: This cake freezes well! Wrap it tightly in plastic wrap or foil and freeze for up to 3 months. Thaw before serving.
This Banana Pound Cake is a sweet, comforting treat that’s perfect for any banana lover. It’s soft, moist, and full of flavor—enjoy! 🍌🍰
