Growing up, I loved pound cake. They say it is called pound cake because it used to be made with a pound of each ingredient. A POUND! That's eggs, butter, flour, and sugar. 4 POUNDS TOTAL! Imagine all the whisking you would have to do in order to get a little rise in that cake?! That would be one hell of an arm workout. This pound cake recipe requires some whisking, but I personally like to add baking soda to get a little lift because it gives you some wiggle room with not having to whisk as much to get nice, fluffy, results.
At first, when you try this cake, your brain will be a bit confused. Is this pound cake or banana bread? But as you go in for your second bite, you'll realize, it is both! Bananas are so versatile, why just use them for banana bread? I definitely recommend you try this recipe out, it is a great way to impress guests and your family. If you love banana bread, you will love this recipe. Hell, even if you aren't the biggest fan of banana bread, you'll still like it!
If for some reason you do not want to use bananas though (I don't know why you wouldn't 😖) you can use 1 more stick of butter and 1/4 - 1/2 cup more of sugar.
Banana Pound Cake
Servings: 8-12| Prep time: 20 minutes| Total time: 1.5-2 hours
Ingredients
2-3 extremely ripe bananas
1 stick softened butter
8 oz softened cream cheese
1/3 cup sour cream (or Greek yogurt)
1 ½ cup white sugar
1-2 tsp vanilla extract
4 eggs
1 tsp baking soda
1 tsp apple cider vinegar
1 tsp salt
¼ cup cornstarch
2 ½ cups all-purpose flour
Directions
1. Preheat oven to 325F
2. Whisk softened butter until smooth and then add softened cream cheese and whisk until smooth and the two are well combined, with no clumps.
3. Whisk in sugar (for around 5 minutes) until fluffy. Should notice color change (becomes lighter) as you keep whisking.
4. Whisk one banana at a time until it is as smooth as possible.
5. Whisk in sour cream and once well-incorporated whisk in one egg at a time until everything is smooth.
6. Add vanilla, salt, baking soda and apple cider vinegar and mix.
7. Mix in cornstarch and then slowly add flour.
8. Line tray with parchment paper, or oil/butter it very well, and bake for 60-90 minutes (or until a toothpick comes out with just a few crumbs).
9. Let rest for around 30 minutes and then ENJOY!
If you would like to top your pound cake with something fun, try this instead of a glaze!
In a saucepan, heat 1 stick of butter with 1/4 cup brown sugar and 1/4 tsp cinnamon. Mix well until dissolved and slightly foamy. Add in 1 cup of crushed pecans (or other nuts) and mix well until everything is well coated, sticky, and melted. Turn heat off and let cool a bit, then drizzle on top of banana pound cake and ENJOY!
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