Banana Pound Cake
A sweet, dense cake with a fine crumb and subtle banana flavor.
  • 1½ cups salted butter, room temperature (if using unsalted, add ¼ teaspoon salt to dry ingredients)
  • 1 pound sugar (about 2⅓ cups)
  • 1 pound eggs, room temperature (Weigh them in the shell! About 8 large eggs.)
  • 2 teaspoons clear vanilla flavoring
  • 2 ripe bananas, mashed (about 1 cup)
  • 1 cup sour cream
  • 1 pound cake flour (about 3 cups) sifted
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ICING:
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons creamy peanut butter
  • 4 tablespoons heavy cream
  1. Grease and flour (or spray with a flour/oil mixture like Baker's Joy) a large, 12-cup bundt pan.
  2. Heat oven to 325 F.
  3. In a large bowl, beat the butter at medium speed for at least 3 minutes.
  4. Slowly trickle in the sugar, beating continuously and scraping the sides of the bowl often. Beat until light and fluffy.
  5. With mixer on low, add eggs one at a time, beating between each egg for at least 30 seconds. Yes, this will take you 4 minutes, but don't cheat - it's really important!
  6. In a small bowl, mix together the vanilla, mashed bananas, and sour cream. Pour slowly into the mixture in the large bowl, mixing just until combined.
  7. Sift together the flour, baking powder, and baking soda (and ¼ teaspoon salt if using unsalted butter). Gradually add to batter, stirring just until combined.
  8. Spoon into bundt pan and smooth the top.
  9. Bake on middle rack of oven for approximately 1 hour 15 minutes, or until the top is golden brown and a bamboo skewer comes out clean when inserted into the cake. Don't underbake or the texture of your cake will not be as smooth. If in doubt, give it 5 more minutes!
  10. Cool on a rack for 20 minutes, and then turn out to cool completely.
  11. Once the cake is cool, make icing:
  12. Combine chocolate chips, peanut butter, and heavy cream in a small pan.
  13. Heat on low, stirring frequently, until completely melted. Mixture should be thick, but spoonable. If too thick, add a small amount of cream or peanut butter, heating until smooth.
  14. Drizzle (okay...glop) over the cake. Chill briefly to set the icing faster, if desired.
  15. Keep covered at room temperature for up to 1 week.
Recipe by The Rowdy Baker at