Go Back

Banana Pound Cake with Vanilla Glaze

Banana pound cake with vanilla glaze made in a Bundt pan for a buttery, tender crumb. Ripe mashed bananas and sour cream keep it moist, finished with a smooth vanilla glaze that sets on top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
cooling 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana Pound Cake
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 1 lb unsalted butter softened
  • 2 cup granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup mashed ripe bananas about 3 bananas
  • 1 cup sour cream
Vanilla Glaze
  • 2 cup powdered sugar
  • 3 tbsp whole milk
  • 2 tbsp melted butter
  • 2 tsp vanilla extract
  • 1 salt pinch

Equipment

  • 1 Bundt pan
  • 1 wire rack
  • 1 stand mixer

Method
 

Bake the Banana Pound Cake
  1. Preheat oven to 325°F (163°C). Set aside for the Bundt pan prep to be ready right after.
  2. Grease and flour a 10-inch Bundt pan or tube pan. Coat thoroughly so the cake releases cleanly.
  3. Whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix until evenly colored with no dry pockets.
  4. Beat unsalted butter and granulated sugar until light and fluffy, about 4 minutes. Stop and scrape the bowl as needed so the mixture stays smooth.
  5. Add large eggs one at a time, beating well after each addition. This helps keep the batter emulsified and thick.
  6. Mix in vanilla extract and mashed ripe bananas. Beat just until combined so the banana flavor is distributed.
  7. Alternate adding the dry ingredients and sour cream, beginning and ending with the flour mixture. Mix each addition only until incorporated.
  8. Pour the batter into the prepared pan and smooth the top. Tap the pan gently to level the batter.
  9. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean. The cake should look set and slightly golden.
  10. Cool in the pan for 15 minutes before transferring to a wire rack. This prevents sticking while the crumb firms up.
Make and Glaze
  1. Whisk together powdered sugar, whole milk, melted butter, vanilla extract, and salt until smooth. Add more milk by teaspoon if you want a thinner drizzle.
  2. Drizzle the vanilla glaze generously over the cooled cake. Let the glaze set before serving so it forms a silky crust.

Notes

For the best release, make sure the Bundt pan is fully greased and floured, including the ridges. Store covered at room temperature up to 3 days; refrigerate up to 5 days. Freeze glazed slices up to 2 months (wrap well); thaw overnight in the fridge and bring to room temperature. If you want a lighter option, swap half the sour cream with plain Greek yogurt for a similar tang and moisture.