Delicious Banana Pound Cake Recipe: Easy and Simple!

As a chef specialized in British cuisine, I’m eager to share with you my easy and delicious recipe for Banana Pound Cake. There’s no better way to incorporate the goodness of bananas into a cake than with this buttery, moist, and flavourful pound cake. This recipe is perfect for anyone looking for a quick and tasty dessert option that’s a little bit different from the typical chocolate or vanilla cakes.

I must confess that I’ve always been a lover of pound cake, it’s an absolute staple at any tea-time affair such as birthdays, weddings, or even funerals – it’s the kind of cake that’s perfect for any occasion. Furthermore, it’s super easy to make! If you have overripe bananas lying around your kitchen, then you know what to do. Just combine them with other ingredients such as sugar, butter, and all-purpose flour to make a moist and flavourful Banana Pound Cake.

Trust me, this recipe will leave your home smelling amazing in no time. The aromas wafting out of your oven door will have your family members licking their lips and begging to know what you’re making. And in just an hour or so, you will have a scrumptious Banana Pound Cake made entirely from scratch! Keep reading to find out exactly how it’s done.

Why You’ll Love This Recipe

Banana Pound Cake
Banana Pound Cake

Are you looking for a delicious and moist cake recipe that is perfect for any occasion? Look no further than this banana pound cake! This cake is packed with flavor and texture that will have you wanting more with each bite.

The ripe bananas give the pound cake a natural sweetness, while the butter and shortening make it extra rich and buttery. The all-purpose flour and baking powder ensure that the cake has the perfect rise and texture. And let’s not forget the vanilla extract – it adds a subtle yet delicious flavor to the cake.

What makes this banana pound cake even better is how versatile it is. You can serve it as is, pair it with some fresh berries or whipped cream, or even add some chocolate chips or chopped walnuts to the top. The possibilities are endless!

Whether you’re making this cake for a special occasion or just to satisfy your sweet tooth, this recipe is sure to impress. So, indulge in this moist and delicious cake and enjoy every bite. You won’t regret making this easy homemade banana pound cake recipe!

Ingredient List

 Moist and delicious Banana Pound Cake, freshly baked and ready to be sliced!
Moist and delicious Banana Pound Cake, freshly baked and ready to be sliced!

Let’s dive into the ingredients you’ll need to make this delicious banana pound cake. Don’t worry, they’re all common pantry and fridge staples, so it won’t take long to gather everything together. Here is what you’ll need:


  • Butter: 1 cup (2 sticks), unsalted, softened
  • Shortening: ½ cup
  • Milk: 1/2 cup


  • Bananas: 3 medium overripe, mashed well
  • Eggs: 6 large, room temperature

Baking Essentials

  • All-purpose flour: 3 cups
  • Baking powder: 2 teaspoons
  • Salt: 1 teaspoon


  • Sugar: 3 cups granulated
  • Brown sugar: 1/2 cup


  • Vanilla extract: 2 teaspoons

Make sure to have these handy before starting to bake, so you don’t have to put everything on hold in the middle of the process.

The Recipe How-To

 Simple and easy to make, this Banana Pound Cake is perfect for any occasion!
Simple and easy to make, this Banana Pound Cake is perfect for any occasion!

Now for the main event – the How-To of our delicious Banana Pound Cake!


  1. Preheat your oven to 325°F (163°C).
  2. Grease a Bundt cake pan or two 9 x 5 inch loaf pans with butter and flour.

Mixing the Ingredients

  1. In a large bowl, cream together 1 cup butter, ½ cup shortening, and 3 cups sugar until light and fluffy.
  2. Beat in 6 large eggs, one at a time, until well combined.
  3. Mix in 1 cup mashed ripe bananas and 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 1 teaspoon salt, ½ teaspoon baking powder, and 2 cups of all-purpose flour.
  5. Gradually add in the dry ingredients into the wet ingredients, alternating with ¾ cup of milk, beating on low speed until smooth after each addition.

Baking the Cake

  1. Pour the mixture into your greased cake pan or pans.
  2. Bake for approximately 60-70 minutes, or until an inserted toothpick comes out clean.
  3. Cool for at least 10-15 minutes before removing from pan.

Topping Suggestions

  • For a classic look and taste, simply dust some powdered sugar over top when serving.
  • For something richer, whisk together some caramel sauce or chocolate ganache to drizzle over top.
  • For some added crunch, sprinkle some chopped walnuts over top.

With its moist texture and buttery flavor, this banana pound cake is sure to be a crowd-pleaser! Don’t forget to add your own personalized touch by experimenting with different toppings – happy baking!

Substitutions and Variations

 Packed with the goodness of ripe bananas, every bite of this Pound Cake is a treat.
Packed with the goodness of ripe bananas, every bite of this Pound Cake is a treat.

If you want to switch up things a bit, here are some substitutions and variations you can make to this scrumptious banana pound cake recipe.

– If you don’t have all-purpose flour, you can use pastry flour or cake flour for a softer texture with finer crumb structure.

– Substitute the butter with vegetable oil to create a moist and tender cake that will also stay moist for days. Replace the quantity of butter 1:1 with vegetable oil.

– For an extra twist, add 1/2 cup of unsweetened cocoa powder to the dry ingredients to make a delicious chocolate-banana pound cake.

– Instead of walnuts on top, chop some pecans or almonds and sprinkle them over the batter before baking.

– To add more complex flavors to your banana pound cake, you can swap the vanilla extract with some almond extract or coconut extract or 1 teaspoon of maple syrup.

– Banana bread pudding is a delicious way of using up any leftover cake. Cut the cake into small cubes and layer them in a baking dish. Prepare a mixture of 2 cups of milk, 4 cups of cream, 3 eggs, 1 cup of sugar and 1 teaspoon of vanilla extract. Pour the mixture over the cake cubes and bake for about an hour at 350°F or until golden-brown on top. Enjoy a warm and comforting dessert that is both easy and quick to prepare!

With these simple twists and variations, you can create completely different cakes from one base recipe. Feel free to experiment with different combinations to find what works best for you!

Serving and Pairing

 The soft and fluffy texture of this Banana Pound Cake will melt in your mouth!
The soft and fluffy texture of this Banana Pound Cake will melt in your mouth!

Now that you’ve made this delicious and moist banana pound cake, you’ll need to know how to serve it and what to pair it with.

First things first, let’s talk about serving. This cake is perfect for a number of occasions such as a family brunch, potluck or dessert after dinner. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. You can dust the top with powdered sugar, or if you want to go the extra mile, add some drizzles of caramel sauce.

When it comes to pairing, a scoop of vanilla ice cream would be heavenly next to a warm slice of banana pound cake. If you’re feeling extra indulgent, chocolate ganache drizzle would add a rich flavor and an elegant touch. A cup of milk, coffee or tea would be more than enough to satiate those sweet cravings.

This cake is also great for celebrations when decorating is not an option. Add crunchy chopped walnuts on top for some texture and nutty flavor. For a more tropical twist, you can add coconut flakes on top.

In conclusion, whether eaten warm or cold, this banana pound cake will satisfy any sweet tooth craving. Serve with your favorite beverage or ice cream and enjoy the buttery goodness!

Make-Ahead, Storing and Reheating

 Topped with a sprinkle of powdered sugar, this cake is an absolute sight to behold.
Topped with a sprinkle of powdered sugar, this cake is an absolute sight to behold.

Once you have indulged in the moist and buttery goodness of this banana pound cake, you will definitely want to save some for later. Luckily, this cake stores well and can even be made ahead of time.

To store this easy homemade vanilla banana pound cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container to prevent moisture from seeping in. If stored properly, the cake will last up to 5 days at room temperature or up to a week in the refrigerator.

If you want to reheat individual slices of the moist banana pound cake, simply place them on a microwave-safe plate and microwave for 10-15 seconds until warm. Don’t overheat as this can dry out the cake. Alternatively, you can reheat slices of the cake in a preheated oven at 350°F (175°C) for 5-10 minutes.

Another way to jazz up leftover slices is by turning them into a delightful dessert. Try topping them with caramel sauce or chocolate sauce and a dollop of whipped cream or vanilla ice cream for an extra special treat.

Overall, storing and reheating this best banana pound cake recipe is quick and easy making it perfect for busy schedules or a last-minute party dessert. It is also versatile enough to be enjoyed as is or transformed into other delicious desserts with just a few simple additions!

Tips for Perfect Results

 The aroma of freshly baked Banana Pound Cake is simply irresistible!
The aroma of freshly baked Banana Pound Cake is simply irresistible!

As a seasoned chef, I know that the key to a perfect banana pound cake lies not only in the ingredients but also in the technique used. Here are some tips that will help you achieve a moist and buttery pound cake.

Firstly, it is essential to use very ripe bananas that are soft to the touch and have brown spots on the skin. These bananas are sweeter and lend themselves well to mashing and adding moisture to the cake. Mash them well with a fork or potato masher until there are no lumps left.

Make sure to cream the butter and sugar together until they are light and fluffy; this incorporates air into the mixture, which makes the cake tender. Use room temperature ingredients – this helps all of the ingredients come together better without over-mixing. Over-mixing can make a cake tough, so aim for gentle mixing until just combined.

When adding the dry ingredients, sift them first, as this helps distribute them evenly in the batter, prevents clumps, and ensures that your pound cake is bakes up evenly. Use all-purpose flour for best results, as it creates structure and gives a tender crumb.

Baking powder has a limited shelf life – always make sure your baking powder is fresh before using it; otherwise, your cake won’t rise properly. Add 1 teaspoon of baking powder for every cup of flour. And don’t forget about salt; it balances out sweetness and brings out flavors in baked goods.

Lastly, try not to open the oven door while baking- fluctuations of heat can cause uneven baking or soft centers. Oven temperatures can vary—use an oven thermometer to ensure your oven’s temperature is accurate. And most importantly: be patient! Let your cake cool completely before slicing it so that it retains its moisture.

By following these tips, you will achieve a moist banana pound cake with loads of classic banana flavor and scrumptious texture!

Bottom Line

As a chef, it is my sincere hope that this Banana Pound Cake recipe will become a staple in your recipe arsenal. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and produces delicious results every time.

The moist and buttery texture of this cake combined with the sweet flavor of ripe bananas and vanilla extract make for an irresistible combination. Whether you enjoy it plain, caramel-glazed or topped with crunchy chopped walnuts, this cake will satisfy even the most discerning sweet tooth.

So don’t hesitate to whip up this easy homemade cake for your family or guests. With its classic and comforting taste, the Banana Pound Cake Recipe is sure to become one of your favorite desserts.

In conclusion, I would like to encourage you to experiment with this versatile recipe by using different types of nuts or chocolate chips. You can also try making a bundt cake or loaf pound cake instead of a traditional pound cake.

Most importantly, have fun and savor each bite! Happy baking!

Banana Pound Cake

Banana Pound Cake Recipe

One of the many recipes pulled from my Granny's good ol' country cookbooks! I've been making this since I got married (in 1995). I recently misplaced it (obviously found it now) and tried in vain to find the recipe elsewhere. I tried several different recipes and none came close to this one. Could be sentimentality, but I think it's the best one out there! I often substitute some unsweetened applesauce for some of the shortening and whole grain flour for all purpose, but for the best pound cake texture and, if it's for a treat - go all out and make it as written! If it lasts long enough, the flavor gets better with each day that passes. I have tried in the past to wrap it and let it sit for a few days, but with my houseful of hungry little beggars, that rarely happens. As soon as they smell it baking, they're waiting with hands outstretched....
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, For Large Groups
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Calories 373.7kcal


  • 1 cup shortening
  • 1/2 cup butter
  • 3 1/2 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 3 large bananas, overripe & mashed


  • Preheat oven to 325.
  • Cream together shortening, butter, and sugar.
  • Add eggs one at a time, beating well after each addition.
  • Combine flour, baking powder, and salt; gradually add to creamed mixture.
  • Add milk and vanilla.
  • Fold in bananas.
  • Pour into a greased and floured tube pan and bake for 1 hour and 10-20 minutes or until cake tests done.
  • Yield: 20 servings.
  • **NOTE**.
  • To prevent overbrowning of the top, I lay a piece of aluminum foil over the cake after it turned golden brown. Don't tighten it around cake; just lay it loosely over.


Serving: 104g | Calories: 373.7kcal | Carbohydrates: 54.2g | Protein: 3.8g | Fat: 16.4g | Saturated Fat: 6g | Cholesterol: 65.3mg | Sodium: 77.5mg | Fiber: 1g | Sugar: 37.7g

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