Description
This Moist Banana Pound Cake is a rich and flavorful dessert that combines ripe bananas with a buttery, tender crumb. Finished with a luscious vanilla glaze, this cake is perfect for any occasion and sure to delight banana lovers with its moist texture and nutty walnuts.
Ingredients
Scale
For the Cake:
- 1 1/2 cups butter, room temperature
- 2 1/2 cups light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 4 medium ripe bananas, mashed (about 1 3/4 cups)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup chopped walnuts
For the Glaze:
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cake.
- Mix Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 1/2 cups of butter and 2 1/2 cups light brown sugar on medium speed for about 2 minutes. Add the eggs one at a time, blending well after each addition. Mix in the vanilla extract, mashed bananas, kosher salt, baking powder, and baking soda until fully combined, scraping down the bowl as needed.
- Add Flour and Walnuts: Reduce mixer speed to low and gradually add the 3 cups of all-purpose flour until just incorporated. Gently fold in the chopped walnuts to evenly distribute throughout the batter.
- Prepare Bundt Pan: Liberally coat a 10-cup bundt pan with baking spray to ensure the cake releases easily after baking. Pour the prepared batter into the pan, smoothing the top.
- Bake the Cake: Place the bundt pan in the oven and bake for 70 to 80 minutes. The cake is done when it is set and a toothpick inserted in the center comes out clean. If the cake appears to brown too quickly on top, cover loosely with aluminum foil to prevent burning.
- Cool the Cake: Allow the cake to cool in the pan for 20 minutes. Use a butter knife to loosen the edges, then invert the cake onto a platter or wire rack to cool completely.
- Prepare the Glaze: In a small saucepan, melt 1/2 cup butter over medium heat. Add 1/2 cup light brown sugar, 1/4 teaspoon kosher salt, 1 teaspoon vanilla extract, and 1/4 cup heavy cream. Stir constantly and bring the mixture to a boil. Simmer for 2 minutes, then remove from heat and let cool for 5 minutes.
- Glaze the Cake: Pour the cooled glaze evenly over the cooled cake. As the glaze drips down, spoon any excess back on top to ensure the entire cake is coated. Alternatively, you can pour the glaze over the cake while it is still in the pan for easier cleanup.
Notes
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Ensure the butter is at room temperature for easy creaming with the sugar.
- Do not overmix the batter after adding flour to keep the cake tender.
- If you prefer a nut-free cake, omit the walnuts or substitute with chocolate chips or dried fruit.
- Tent the cake with foil if it browns too quickly in the oven to prevent burning.
- The glaze can be served warm or at room temperature depending on preference.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Banana Pound Cake, Moist Banana Cake, Banana Walnut Cake, Dessert, Bundt Cake, Vanilla Glaze
