• 12servings
  • 80minutes
  • 479calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 teaspoons plus 3 cups sugar, divided

  2. 1 cup butter, softened

  3. 6 eggs

  4. 1 cup mashed ripe bananas (about 2 medium)

  5. 1-1/2 teaspoons vanilla extract

  6. 1/2 teaspoon lemon extract

  7. 3 cups all-purpose flour

  8. 1/4 teaspoon baking soda

  9. 1 cup (8 ounces) sour cream

  10. GLAZE:

  11. 1-1/2 cups confectioners' sugar

  12. 1/2 teaspoon vanilla extract

  13. 3 to 4 teaspoons milk

Instructions Jump to Ingredients ↑

  1. Banana Pound Cake Recipe photo by Taste of Home Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside.

  2. In a large bowl, cream butter and remaining sugar until light and fluffy. 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.

  3. Pour into prepared pan (pan will be full). Bake at 325° 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.

  4. In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.


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