Delicious Buttermilk Banana Pound Cake Recipe
Dear fellow dessert lovers,
Are you in the mood for a delectable treat that truly hits the spot? Look no further than this mouth-watering Buttermilk Banana Pound Cake recipe. This cake is the perfect dessert to cozy up with on a chilly evening or to share with friends and family on a special occasion.
But why make a buttermilk banana pound cake when there are so many other desserts out there? Well, let me tell you – this cake is not your average dessert. It combines the rich flavors of ripe bananas, tangy buttermilk, and nutty pecans, creating a truly unique and delightful taste experience.
Also, this recipe is incredibly easy to follow and only requires a few simple ingredients that are likely already in your pantry. With just a little bit of effort, you can create an impressive cake that will impress even the most discerning taste buds.
So what are you waiting for? Head to your kitchen and preheat your ovens – it’s time to bake up this heavenly cake!
Why You’ll Love This Recipe
Do you love bananas? I know I do! And if you’re like me, then you’re going to absolutely love this Buttermilk Banana Pound Cake recipe. But before you start salivating all over your keyboard, let me tell you why this recipe is so special.
First of all, this cake is incredibly moist and tender. The buttermilk and mashed bananas combine to create a dense cake that is both light and fluffy at the same time. And the pecans add the perfect amount of crunch to each bite.
But what really sets this cake apart is the subtle hint of salt that enhances the sweet flavor of the ripe bananas. It’s like a party in your mouth – every bite is bursting with flavor!
And let’s not forget about how easy it is to make. With simple ingredients that you probably already have in your pantry, this recipe will have you feeling like a professional baker in no time.
Trust me, whether it’s for a special occasion or just a weekday treat, this Buttermilk Banana Pound Cake will be the star of the show.
Ingredient List
Here are the ingredients you’ll need for Buttermilk Banana Pound Cake Recipe:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 4 mashed ripe bananas
- 1 cup buttermilk
Optional Ingredients:
- 1 cup chopped pecans
Make sure that you have everything on hand before starting to make Buttermilk Banana Pound Cake Recipe. All of these ingredients can be easily found in any grocery store near you.
The Recipe How-To
Now, the moment we’ve all been waiting for! Let’s get baking our Buttermilk Banana Pound Cake.
Preheat the Oven
Begin by preheating your oven to 350°F. Ensure that the oven rack is in the center position.
Mix the Dry Ingredients
In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder until they are well-combined. Add 1 teaspoon of salt and whisk again.
Mix the Butter and Sugar
Next, in a stand mixer or in another bowl with an electric mixer, combine 2 sticks (1 cup) of unsalted butter and 2 cups of granulated sugar. Beat them at medium-high speed until light and fluffy.
Add Eggs and Vanilla Extract
Add 4 large eggs, one at a time, beating well after each addition. Then, add 1/2 cup of buttermilk and mix briefly. Stir in 2 teaspoons of vanilla extract.
Mix in Mashed Bananas
In another bowl, mash together 2 ripe bananas using a fork or a masher until it becomes almost smooth. Add them to the mixer and mix at low speed just for a few seconds. Take care not to over-mix as well-combined batter should have some lumps in it.
Combine Everything Together
Now, add the dry ingredients mixture to the mixing bowl with the wet ingredients mixture little by little, alternating with small portions of buttermilk (about 1/4 cup per portion). Continue mixing until everything is just combined into a thick batter. Do not over-mix.
Grease your Bundt Pan
Spray your bundt pan with cooking spray liberally to prevent sticking.
Pour Batter into Pan
Pour your batter into your prepared bundt pan. Smooth out the top with a spatula.
Bake
Bake your Buttermilk Banana Pound Cake for around 50-60 minutes, or until you insert a toothpick into the center of the cake and it comes out clean.
Cool and Serve
Once done, remove the cake from the oven and allow it to cool down to room temperature for about ten minutes before transferring onto a cooling rack. Once completely cool, sprinkle some powdered sugar on top for decoration purposes or serve alongside some whipped cream or your favorite frosting.
Now that you know how to make this perfect Buttermilk Banana Pound Cake, take your baking skills to the next level and share your creation with others!
Substitutions and Variations
Buttermilk Banana Pound Cake is already a crowd-pleaser on its own, but that doesn’t mean you can’t experiment with different ingredients to make it even more interesting. Here are some substitutions and variations for the recipe that will take your Buttermilk Banana Pound Cake to the next level.
If you’re not a fan of pecans or want to switch up the flavor, you could try using walnuts or almonds in the recipe instead. These nuts offer a similar crunch and nuttiness to the cake without overpowering the banana flavor.
For a dairy-free version of this cake, you can use coconut milk instead of buttermilk. This will give the cake a slightly tropical twist and make it perfect for a summertime treat.
If you want to add some spice to your cake, try adding in some cinnamon or nutmeg to your flour mixture. This will give your cake a warm, cozy feel and really enhance the banana flavors.
Another variation is to mix in some chocolate chips or chunks into the batter before baking. This will turn your regular Buttermilk Banana Pound Cake into a luxurious dessert that everyone will love.
Lastly, consider incorporating other fruits into your recipe. Cherry and blueberry are both great options for complementing the sweet banana flavor of the pound cake. Add those in before baking or make a fruit compote to pour on top of your finished Buttermilk Banana Pound Cake.
These substitutions and variations are just some ideas for making your Buttermilk Banana Pound Cake even more delicious. Feel free to get creative and mix things up based on what looks good at the store or what ingredients you have in your pantry!
Serving and Pairing
Now that you have baked the perfect buttermilk banana pound cake, it’s time to savor it! This moist and dense cake has a delicate sweetness with a hint of tanginess from the buttermilk, making it ideal for any occasion.
One way to enjoy this delightful cake is by serving it as a dessert. Cut a generous slice of the buttermilk banana pound cake and serve it with your choice of whipped cream, vanilla ice cream or caramel sauce. The creamy texture of the desserts pairs beautifully with the rich flavors of the pound cake.
But, this cake is not limited to just desserts- it can also be enjoyed as a breakfast or brunch item. Serve the buttermilk banana pound cake toasted or untoasted with a pat of butter and your favorite coffee or tea. The flavor-packed ingredients provide an energy boost that will keep you going for hours.
For those who love adding an extra crunch to their dishes, try garnishing the buttermilk banana pound cake with toasted pecans. This not only adds texture and crunch to the buttery cake, but also brings out the nutty undertones of the bananas.
For those who like to experiment with flavors, try adding a dollop of cream cheese frosting on top of the slice before serving. The velvety cream cheese frosting beautifully complements the moist banana flavoring in the cake.
Overall, whether you’re serving it for dessert or breakfast, with or without toppings, this simple yet delicious buttermilk banana pound cake is sure to please everyone’s taste buds.
Make-Ahead, Storing and Reheating
As tempting as it may be to dive right into your freshly baked buttermilk banana pound cake, it’s important to know how to properly store and reheat it for future enjoyment.
Make-Ahead: This cake can be made one day in advance, stored at room temperature and covered with foil or plastic wrap. If you want to make it well ahead of time, however, the best option is to tightly wrap it in plastic wrap after it has cooled down and freeze it for up to three months.
Storing: If you have leftover cake, the best way to store it is by tightly wrapping it in plastic wrap or aluminum foil and storing it at room temperature for up to three days. You can also store it in an airtight container or a cake carrier if you have one, but make sure the lid is tightly sealed.
Reheating: When you’re ready to enjoy your leftover cake, there are a few options for reheating. One way is simply to let the cake sit at room temperature for about 30 minutes before serving. This will help bring the cake back to room temperature and restore some of its moisture. Alternatively, you can also reheat individual slices by microwaving them for about 10-15 seconds or warming them in a 300-degree oven for about five minutes. Either way, be sure not to overheat the cake or it could become dry or tough.
By following these tips for storing and reheating your buttermilk banana pound cake, you can enjoy its delicious flavor and texture long after it has first been baked.
Tips for Perfect Results
Now that you have gathered all the necessary ingredients and equipment, it’s time to execute the recipe. Here are some tips that will ensure that you achieve perfect results with your buttermilk banana pound cake recipe.
Firstly, make sure that all the ingredients, including the butter and eggs, are at room temperature. Room-temperature ingredients create a smoother batter and help in the mixing process, resulting in a moist and tender cake. If you forget to take out your ingredients in advance, you can place them in a bowl of warm water for about 10-20 minutes.
Secondly, when measuring your flour or sugar, use a spoon to fill the measuring cups instead of scooping from the container. Scooping can cause packing and lead to incorrect measurements, leading to a dry cake texture. Proper measurement ensures consistency in baking and reduces chances of failure.
Thirdly, Instead of mixing only using a whisk or hand mixer, use a stand mixer if available for best results. Mixing by hand may be tiring and hinder efficient incorporation of all ingredients.
Fourthly, do not overmix the batter to avoid developing gluten strands in flour thus leading to large air pockets in your cake.
Lastly, double-check your oven’s temperature before baking as temperature variations may result in uneven baking or runny batter.
With these tips and tricks up your sleeves – room temperature ingredients, correct measurement techniques, stand mixers, avoiding over-mixing and double-checking your oven – this buttermilk banana pound cake recipe is guaranteed to turn out delicious every time!
Bottom Line
So there you have it – my recipe for a delectable Buttermilk Banana Pound Cake. This cake is sure to satisfy your sweet-tooth and make your taste buds dance with joy. With the perfect blend of bananas and buttermilk, this cake is moist, rich, and full of flavor.
Remember, cooking is an experiment, so don’t be afraid to make substitutions or add your own twist to this recipe. Whether you choose to add pecans, swap out sugar for brown sugar, or drizzle on some butter icing – the choice is yours!
So get into the kitchen, gather up those ingredients, and start baking! I guarantee that one bite of this cake will transport you straight to dessert heaven. Enjoy it with a hot cup of tea or coffee or with some fresh whipped cream on top.
I hope you have enjoyed reading through my recipe article as much as I have loved writing it. Don’t forget to share your creations with me by tagging me on social media using #ButtermilkBananaPoundCakeRecipe. I cannot wait to see all the delicious variations of this recipe that you come up with.
Happy Baking!
Buttermilk Banana Pound Cake Recipe
Ingredients
- 1 1/2 cups shortening
- 2 cups sugar
- 4 large eggs
- 2 cups mashed ripe bananas
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
Instructions
- Beat the shortening at medium speed for 2 minutes or until creamy.
- Gradually add the sugar, beating 5 to 7 minutes.
- Add the eggs one at a time, beating just until the yellow disappears.
- Combine the bananas, buttermilk and vanilla in a medium bowl.
- Combine the flour, baking soda and salt together.
- Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition just until blended.
- Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
- Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.
Nutrition
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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.