Banana Pound Cake – Moist, Rich & Easy Ripe Banana Recipe

This moist Banana Pound Cake is buttery, flavorful, and the perfect way to use up ripe bananas. Easy to make, freezer-friendly, and always a crowd-pleaser!

If you’ve ever found yourself staring at a bunch of overripe bananas and thinking “not banana bread again…”, this Banana Pound Cake is your buttery, banana-loaded upgrade. It’s rich, moist, and walks the delicious line between classic pound cake and comforting banana bread. Around here, I’ve been known to call it “breakfast cake” and eat a slice with my coffee—because let’s be honest, it’s basically a donut with better ingredients (hi, potassium!).

And while I’m the only banana-baked-goods fan in my house—truly a mystery—I still bake a loaf, slice it into hefty chunks, and freeze them for later. Future me always approves.

Why You’ll Love This Recipe

• It’s moist, buttery, and packed with banana flavor—like banana bread’s more sophisticated cousin.
• No fancy ingredients. Just pantry staples + those bananas staring at you from the counter.
• Perfect for brunch, gifting, or just sneaking a slice with your morning coffee (no judgment).

Ingredients

• 1 cup butter, softened – The butter is what makes a pound cake rich, dense, and, well… buttery! Let it come to room temperature for best results.
• 3 cups granulated sugar – This gives the pound cake its signature sweetness and helps create that golden, slightly crisp crust.
• 6 large eggs – Eggs provide structure and moisture, making the cake tender and helping it rise.
• 2 medium ripe bananas, mashed – Use bananas with plenty of brown spots for the best flavor and natural sweetness. This is what sets banana pound cake apart from traditional versions.
• 1 1/2 teaspoons pure vanilla extract – A touch of vanilla deepens the flavor and complements the banana beautifully.
• 3 cups all-purpose flour – The base of the cake, all-purpose flour gives the pound cake its dense, sturdy texture.
• 1/4 teaspoon baking powder – Just enough leavening to help the cake rise without losing that classic pound cake density.
• 1 cup sour cream – This secret ingredient adds richness and makes the crumb incredibly moist. Don’t skip it!
• 1/4 cup powdered sugar (for garnish or optional glaze) – Dust the top after baking for a pretty finish, or use it to make a simple vanilla glaze.

How to Make Banana Pound Cake

• Preheat your oven to 325°F (163°C). A low-and-slow bake is key for that perfect pound cake texture.
• Grease a bundt pan thoroughly with shortening (or butter), then sprinkle it with sugar instead of flour. This gives the cake a gorgeous, slightly crunchy crust and helps it release easily.
• In a large mixing bowl, beat the butter and sugar together until light and fluffy—about 3–5 minutes. This step is crucial for that soft, velvety texture.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract, followed by the mashed banana and sour cream. The batter will start to smell amazing at this point!
• In a separate bowl, whisk together the flour and baking powder.
• Add the dry ingredients to the wet ingredients, add a cup of the flour mixture to the batter; stir in and repeat until all the flour mixture is blended into the batter.
• Pour the batter evenly into your prepared bundt pan and smooth the top.
• Bake for about 75 minutes, or until a toothpick inserted in the center comes out clean.
• If the top starts to brown too quickly, tent loosely with foil.
• Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
• Once cooled, dust with powdered sugar or drizzle with a simple glaze if you’re feeling fancy.

Variations + Add-Ins

• Banana Chocolate Chip Pound Cake – fold in a cup of chocolate chips.
• Banana Nut Pound Cake – add toasted walnuts or pecans.
• Glazed Version – drizzle with a simple vanilla glaze or even cream cheese icing.

Storage Tips

• Room temp: 3–4 days, covered
• Fridge: Up to a week.
• Freezer: Slice and wrap individually. Future you will thank you.

Serving Ideas

• Warm with a pat of butter.
• Toasted and topped with peanut butter.
• Cubed and turned into a decadent trifle.
• Just by itself with a cup of tea or coffee. (My favorite)

More Ripe Banana Recipes

Got more bananas on the brink? Don’t toss them—put them to delicious use! From muffins and breads to frozen treats and easy desserts, I’ve rounded up all my favorite banana recipes in one spot.

• Browse all my Banana Recipes here.

Banana Pound Cake Recipe