Delicious Banana-Nut Pound Cake Recipe

Hey there foodies!

Are you ready to dive into the world of pound cakes? Today, I’ve got a mouth-watering Banana-Nut Pound Cake recipe that is perfect for any occasion. Whether you’re looking for a tasty treat to kick off your weekend or something special to impress your guests, this cake is sure to do the trick!

As a chef specializing in British cuisine, I’m always on the lookout for new and exciting recipes to add to my collection. And let me tell you, this Banana-Nut Pound Cake has quickly become a staple in my kitchen. It’s got all the classic flavor of pound cake with a delightful twist of bananas and pecans that’ll have you coming back for seconds (and maybe even thirds!).

One of my favorite things about this recipe is how versatile it is. You can enjoy it as is or add your own spin by adding Bourbon or some low-fat milk to make it even creamier. Plus, it’s incredibly easy to make – perfect for those who are new to baking or simply short on time.

I promise that once you try this Banana-Nut Pound Cake recipe, it’ll become one of your go-to recipes that you’ll come back to time and time again. So, gather your ingredients and let’s get baking!

Why You’ll Love This Recipe

Listen, guys – this Banana-Nut Pound Cake recipe is an absolute game-changer. If you’re a fan of classic pound cake with a twist, then this is the dessert recipe you’ve been waiting for.

First of all, let’s talk about the flavor. This cake has everything you want in a banana bread: a delightful banana flavor paired with crunchy pecans for added texture. But it doesn’t stop there – this recipe also incorporates Bourbon and vanilla extract to elevate the taste to a whole new level of deliciousness. Trust me when I say that one bite of this cake will have you dancing the cha-cha.

But it’s not just about the taste, folks. The moist texture of this cake is what sets it apart from others out there. It’s not too dry or too dense – it’s just right. And let’s be real, nobody likes a dry pound cake. The addition of low-fat milk and cream cheese as ingredients 3 also work wonders to keep this cake moist while adding a little tang of the cream cheese.

Now, let’s talk about versatility. Not only is it perfect for any occasion – whether it be breakfast or dessert – but it works well with substitutions and variations. You can mix things up by using sour cream instead of low-fat milk or adding in some cocoa powder for a chocolate-y twist.

And if all that wasn’t enough to convince you to try this recipe, let me add one more thing: it’s incredibly easy to make. As long as you follow the instructions carefully, your cake should come out perfectly every time.

So trust me on this one, folks – give this Banana-Nut Pound Cake recipe a try and thank me later.

Ingredient List

Let’s talk about the star players of this recipe – the ingredients! To create this indulgent Banana-Nut Pound Cake, here’s what you’ll need:

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped pecans

Wet Ingredients

• 1 cup unsalted butter, softened at room temperature
• 1 (8 ounce) package cream cheese, softened at room temperature
• 2 cups granulated sugar
• 6 large eggs at room temperature
• 4 ripe mashed bananas
• 2 teaspoons vanilla extract
• Bourbon (optional)
• Low-fat milk (optional)

This isn’t just any ordinary pound cake. The use of cream cheese and ripe bananas gives it a moist texture and a classic pound cake flavor – which we love of course. Don’t forget our notable ingredients – Bourbon and low-fat milk – adding just a splash to this recipe will give it an exciting depth of flavor! For the nuts, feel free to use your favorite ones or use walnuts instead. Gather everything you need and let’s start baking!

The Recipe How-To

Now, let’s dive into the main part of this recipe – the how-to guide. Here’s how you can make a delicious and moist Banana-Nut Pound Cake.

Ingredients

Before getting started, make sure to prepare all the ingredients needed:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened at room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 6 large eggs, room temperature
• 2 teaspoons vanilla extract
• 4 ripe bananas, mashed
• 1 cup chopped pecans

Step-by-Step Guide

1. Preheat your oven to 325 degrees F (165 degrees C).

2. Grease a 10-inch bundt pan with cooking spray or melted butter.

3. In a medium bowl, mix together flour, baking powder, and salt. Set aside.

4. In a separate mixing bowl, cream the butter and both sugars until light and fluffy.

5. Add eggs, one at a time, beating well after each addition.

6. Beat in vanilla extract and mashed bananas until combined.

7. Gradually add dry ingredients to the wet mixture and mix until just blended.

8. Stir in chopped pecans.

9. Pour the batter into the greased bundt pan and smooth out the top with a spatula.

10. Bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.

11. Allow cake to cool on wire rack for 20 minutes before removing from the pan.

12. Cool completely before adding any frosting or glaze on top.

Optional Toppings

If you want your banana nut pound cake to have that extra something special, here are some toppings you can use:

• Caramel Glaze: You can simply make a caramel sauce to drizzle over the top of your cake. Combine 1 cup granulated sugar and 1/4 cup water in a heavy saucepan over medium heat. Cook until the mixture turns golden brown, then add 1/2 cup low-fat milk and 1 tablespoon Bourbon. Boil until slightly thickened, then drizzle over the top of your cake.
• Cream Cheese Frosting: Another great option is to add a layer of cream cheese frosting on top of your cake. Simply mix 8 ounces of softened cream cheese with 1/2 cup unsalted butter and 3 cups powdered sugar until well combined. Add 1 teaspoon vanilla extract and beat again until fluffy.
• Air Fryer Nut Bread Recipe: If you’re looking for a quicker and easier way to enjoy delicious nut bread, try this recipe. All you need is yellow cake mix, ripe bananas, eggs, sour cream, pecans, and your favorite

Substitutions and Variations

Let’s face it, sometimes we don’t have all the ingredients a recipe calls for. Don’t worry, it doesn’t mean you can’t still make this delicious Banana-Nut Pound Cake. Here are a few substitutions and variations that will work just as well:

– Butter: If you don’t have unsalted butter on hand, feel free to use salted butter in its place. Just make sure to reduce the amount of salt you add accordingly.

– Pecans: If pecans aren’t your thing, try using walnuts or almonds instead. These nuts will also provide a nice crunch and nutty flavor to the cake.

– Bourbon: If you don’t have any bourbon in your liquor cabinet, you can omit this ingredient altogether. Or, substitute it with rum or brandy for a different flavor twist.

– Sugar: You can use brown sugar instead of granulated sugar for a more robust flavor. Alternatively, if you prefer less sweetness, you can reduce the amount of sugar used in this recipe.

– Flour: If you don’t have all-purpose flour available, self-raising flour can be used instead. However, bear in mind that self-raising flour contains baking powder and salt already – adjust accordingly.

– Milk: Replace low-fat milk with full-fat milk or even Greek yogurt for a richer and creamier texture.

Dare to experiment and get creative with different substitutions and variations for this Banana-Nut Pound Cake Recipe; just remember these small tweaks will affect both the overall taste and texture of your cake. So give it some thought when selecting what ingredients to swap out – this way, you’ll achieve a personalized an irresistible version of this already delightful dessert perfect for every occasion.

Serving and Pairing

When it comes to serving and pairing banana-nut pound cake, there are many options to explore. One classic way to enjoy this cake is by lightly dusting it with powdered sugar and serving it warm with a glass of low-fat milk. The sweetness of the cake combines beautifully with the creaminess of the milk, creating a perfect balance of flavors.

Another way to elevate your banana-nut pound cake is by pairing it with some vanilla ice cream. This is an especially great option for those hot summer days when you want something cold and refreshing. Drizzle some Bourbon over the ice cream and garnish with pecans for added texture.

For a more sophisticated touch, try serving your banana-nut pound cake with a cup of Earl Grey tea. The tea’s flavor notes of bergamot and citrus complement the richness of the cake while providing just enough acidity to cut through the sweetness.

If you’re looking for a dessert option for a party or gathering, consider making a banana-nut bundt cake. This is an easy way to turn this classic dessert into a show-stopper centerpiece on your table. Top the bundt cake with some cream cheese frosting and fresh banana slices to create a visually stunning dessert that’s sure to impress your guests.

Overall, whether it’s enjoyed warm or cold, plain or dressed up, banana-nut pound cake is a delightful dessert option for any occasion that pairs well with a variety of drinks and toppings.

Make-Ahead, Storing and Reheating

Now, every chef has a trick up their sleeve when it comes to meal prep. For this Banana-Nut Pound Cake, my secret weapon is making it ahead of time! Yep, you heard me right. This cake can actually be stored for up to three days before serving, allowing the flavors to fully develop and intensify.

To store the cake, allow it to cool completely in the baking pan before carefully removing it and wrapping it up tightly with plastic wrap. Make sure to cover every inch of the cake as exposure to air can dry out your baked goods.

But what about reheating? I’ve got you covered. Simply slice what you need and pop them into the toaster or air fryer for a few minutes until heated through. Alternatively, if you want a more decadent treat, warm slices of cake in the microwave and serve with a dollop of whipped cream or a dusting of powdered sugar.

One more tip – this cake also freezes beautifully! Wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to three months. When you’re ready for a delicious treat, simply thaw out a slice or two overnight in the fridge or on the counter for an hour, and heat them up as desired.

Trust me, once you taste this moist banana nut pound cake, you’ll definitely want to make extra so you have leftovers to enjoy throughout the week!

Tips for Perfect Results

Hey there my fellow chefs! Now that you have a solid banana-nut pound cake recipe in your arsenal, let me give you some tips on how you can make it even better the next time around. Trust me, with these tips, your cake will be moist, delicious, and have that perfect pound cake texture every single time.

Tip #1: The Butter and Cream Cheese Should Be Softened

To ensure that your cake is silky smooth and full of flavor, make sure that the butter and cream cheese are softened to room temperature before mixing them. When softening the butter, leave it out at room temperature for at least an hour (depending on how warm your kitchen is). For the cream cheese, I usually soften it in the microwave for about 15 to 20 seconds. Don’t overdo it though or else you’ll end up with melted cream cheese.

Tip #2: Over-Creaming is a No-No!

While it’s important to make sure your butter and cream cheese are completely mixed, be careful not to overdo it or else you’ll end up with a dense cake. Once they’ve been mixed together, only about two minutes of beating should give you a creamy texture.

Tip #3: Keep an Eye on Your Baking Powder

Baking powder is what gives your cake that light and fluffy texture so you don’t want to skip it! Nonetheless, do not overdo it because adding too much can cause the cake to collapse; only a teaspoon or two is all that’s needed.

Tip #4: Use Ripe Bananas

Ensure you use ripe bananas as they provide a lot of natural sweetness to the cake. When mashing them, make sure they are fully broken down for a consistent flavor throughout the whole cake.

Tip #5: The Glaze Makes All the Difference

The caramel glaze on this recipe enhances its flavor tenfold! Therefore do not skip out on it, but also, let the cake cool completely before adding the glaze on top. Trust me, it’s worth the wait.

And that’s it! My top five tips for a perfect banana-nut pound cake. Now go test them out and tell me how it goes by leaving a comment below!

Bottom Line

Alright folks, that’s a wrap on this amazing Banana-Nut Pound Cake recipe! I hope that you’ve enjoyed reading through the steps, tips and variations I shared with you today. Trust me, this banana-packed treat is worth giving a shot for anyone who loves classic pound cake flavors with an added fruity twist.

At the heart of this recipe are the ripe bananas that give it its moist texture, classic pound cake flavors and delightful dessert occasion. Not only is it perfect for a quick breakfast, afternoon snack or evening dessert but it can also be served as a showstopper for any gathering or celebration.

So why not give it a shot? You won’t regret dedicating some of your time to this delectable cake recipe which is perfect for any at-home baker or seasoned chef looking to switch things up. And don’t forget to try out some of the variations and substitutions I suggested – you may just stumble upon your new favorite tweak for this recipe!

Before I go, let me take a moment to remind you to enjoy the process of baking and be patient. Don’t worry if your first bake isn’t perfect, because practice makes perfect! If you follow the instructions closely, you’ll end up with a beautifully moist and flavorful Banana-Nut Pound Cake which will leave everyone asking for seconds.

Lastly, feel free to drop any feedback or questions in the comment section below. Share your experience trying out this Banana-Nut Pound Cake recipe with your friends and family and let me know how it turned out for you.

Until next time, happy baking!

Print

Banana-Nut Pound Cake Recipe

Better Homes and Garden favorite reader recipe of the year (2012).

Course Dessert

Cuisine American

Keyword < 4 Hours, Dessert, From Scratch, Sweet

Prep Time 20 minutes

Cook Time 1 hour 19 minutes

Calories 570.3kcal

Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3 cups sugar
• 4 eggs
• 2 medium bananas, mashed (about 1 cup)
• 1/4 cup Bourbon or 1/4 cup low-fat milk
• 1 tablespoon vanilla
• 1 cup chopped pecans, toasted
• powdered sugar

Instructions

• Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside.
• In a bowl combine flour, baking powder and salt; set aside.
• In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light.
• Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.
• In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.
• Bake 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack.
• Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve.

Nutrition

Serving: 163g | Calories: 570.3kcal | Carbohydrates: 82.7g | Protein: 7.8g | Fat: 22.7g | Saturated Fat: 9.7g | Cholesterol: 103.2mg | Sodium: 265.5mg | Fiber: 2.3g | Sugar: 53.6g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.