Name: Banana Pound Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 eggs; 3 bananas; 160 g cake flour; 45 g granulated sugar; 70 g unsalted butter, melted; 6 g baking powder; Walnuts (optional, for topping)

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Banana Pound Cake is a wonderfully moist and flavorful dessert that combines the richness of pound cake with the sweetness of ripe bananas. The soft, buttery texture of the cake is elevated with the addition of walnuts on top, adding a perfect crunch to every bite. This easy-to-make recipe is ideal for enjoying with a cup of coffee or tea, or as a comforting treat at any time of the day.

Why You’ll Love This Recipe

This Banana Pound Cake is a fantastic way to use up ripe bananas, transforming them into a decadent and satisfying dessert. The combination of mashed bananas, butter, and cake flour gives the cake a tender crumb, while the walnuts on top add a lovely texture and nutty flavor. It’s simple to make, and the result is a cake that’s incredibly moist and packed with banana goodness. Whether you’re making it for a special occasion or just because, this cake is sure to be a hit!

Ingredients

2 eggs
3 bananas
160 g cake flour
45 g granulated sugar
70 g unsalted butter, melted
6 g baking powder
Walnuts (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the banana mixture: Mash the bananas into a smooth puree. Add the eggs and mix well.
Combine the dry ingredients: In a separate bowl, mix the melted butter, baking powder, and cake flour. Add this mixture to the banana puree and eggs, then stir until smooth.
Prepare the pan: Grease a loaf pan (21x8x5 cm) with butter. Transfer the batter into the pan and smooth the surface.
Top with walnuts: Sprinkle chopped walnuts on top of the batter to add extra flavor and texture.
Bake: Preheat the oven to 356°F (180°C). Bake the cake for 45 minutes or until golden brown. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
Cool and serve: Let the cake cool on a cooling rack. Once cooled, demold the cake, slice, and serve. For an even better flavor, allow the cake to rest at room temperature overnight before serving.

Servings and Timing

Servings: 1 loaf (about 8-10 slices)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Nut-Free: Omit the walnuts if you prefer a nut-free cake, or substitute them with chocolate chips for a sweet twist.
Cinnamon or Nutmeg: Add a pinch of ground cinnamon or nutmeg to the batter for extra warmth and spice.
Banana Flavored Icing: For an extra indulgent touch, drizzle with a simple banana glaze or cream cheese frosting.
Gluten-Free: You can substitute the cake flour with a gluten-free flour blend for a gluten-free version.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: Reheat individual slices in the microwave for 15-20 seconds or in a low oven for a few minutes.

FAQs

1. Can I use overripe bananas?

Yes, overripe bananas work great for this recipe as they are sweeter and softer, making them perfect for baking.

2. Can I use a different type of flour?

While cake flour works best for a tender texture, you can substitute it with all-purpose flour. The texture might be a little denser, but it will still be delicious.

3. Can I use a different nut instead of walnuts?

Yes, you can substitute walnuts with pecans, almonds, or any nut of your choice, or even skip the nuts entirely if you prefer.

4. Can I make this cake without eggs?

Yes, you can use an egg substitute such as flax eggs or applesauce to make this cake egg-free.

5. Can I use a different type of fat instead of butter?

You can substitute the butter with vegetable oil, coconut oil, or even yogurt for a slightly different flavor and texture.

6. Can I make this cake in a different pan?

Yes, you can use a round or square cake pan, but be sure to adjust the baking time as needed. A smaller pan might require less time, while a larger pan might need more.

7. How can I tell when the cake is done?

The cake should be golden brown and a toothpick inserted into the center should come out clean when the cake is done.

8. Can I add chocolate chips to this cake?

Yes! Adding chocolate chips would make the cake even more indulgent. You can fold them into the batter before baking.

9. Can I use frozen bananas for this cake?

Yes, you can use frozen bananas. Just thaw them out and drain any excess liquid before mashing.

10. How long should I let the cake cool before slicing?

Allow the cake to cool for at least 15-20 minutes before slicing. If you let it rest overnight, the flavors will develop even further.

Conclusion

Banana Pound Cake is a delicious, simple-to-make treat that makes the most of ripe bananas. With a moist, tender crumb and a lovely hint of sweetness, this cake is perfect for any occasion. Whether you’re serving it for breakfast, as an afternoon snack, or as a dessert, it’s sure to be a crowd-pleaser. Enjoy the wonderful banana flavor and the optional crunch of walnuts with every bite!