Banana and Sour Cream Pound Cake
This recipe for banana and sour cream pound cake is my great grandmothers recipe and it is to die for! Moist, rich, not too sweet with the littlest hint of banana flavor, this pound cake should be the next thing you bake up!
My mom actually has this recipe hung up in her dining room, along with other vintage recipes passed down from the “good cookers” in our family. I love that idea of using old recipes as art decor, so sweet! My mom can make a delicious pound cake, it’s kind of one of her things. I remember when we were in elementary school, she would make pound cakes for our bus drivers or for holiday gifts. This banana and sour cream pound cake is similar just a little richer and has a different flavor.
I tweaked the recipe a tad, adding a little more banana and not beating for 20 minutes because who has time for that!
If you’ve never had pound cake, I’m so sorry for you… lol! But really, go make one and try them! Back in the day, many people would have things like a pound cake always on their counter for when friends or neighbors stopped by to offer them as a snack. At least that’s how my Mimi did it! From Wikipedia “Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.” This one doesn’t have an icing which I love because it’s not too sweet and I like mine with whipped cream or just plain, but feel free to dust with powdered sugar or a simple glaze.
How to make banana and sour cream poundcake
Just like any pound cake, you will be using lots of butter and sugar! If you have a stand mixer, now is the time to use it. If not just use a hand held mixer! Add your butter and sugar, beat for 4-5 minutes until creamed together. The creaming is important in creating the light texture. Add your eggs one by one and beat until combined. Beat in the vanilla and banana. The amount of banana is small, you will get a hint of banana flavor. It’s used more for the moistness of the cake and texture. I used 1/2 cup banana or one large ripe banana.
After you have whisked the flour and baking soda together, add a third to the wet ingredients and mix until just combined. Add half of the sour cream and mix until just combined. Alternate flour and sour cream, ending in flour. Mix until just combined.
Grab your pound cake pan (or you can use 2 9x5 loaf pans) and grease liberally. You don’t want any to stick! Pound cakes take a looooong time to bake… 90 minutes! Low and slow at 325 degrees.
Once the cake has been removed and cooled in the pan for 10-15 minutes, slide it out of the pan and onto a wire cooling rack. And that’s it! No tips or tricks, just a recipe for one delicious pound cake. Serve warm with whipped cream, vanilla ice cream or with your coffee in the morning.
So I hope you all love this recipe as much as me and my family do and give it a try! Happy weekend baking friends :)
Banana and Sour Cream Pound Cake
3 cups all purpose flour
1/4 tsp baking soda
3 cups sugar
2 sticks softened butter
6 eggs
1 cup sour cream
1/2 tsp vanilla extract
1/2 cup mashed ripe banana
Preheat oven to 325 degrees and grease a Bundt mold or two 9x5 loaf pans.
Whisk together the flour and baking soda. Set aside.
In a stand mixer, beat together the butter and sugar for 4-5 minutes until creamed. Add the eggs one at a time, mixing until combined. Mix in the vanilla and banana. Beat on medium high speed for 5 minutes. (Beating is important!)
Start with adding 1/3 of the flour mixture into the wet ingredients, mix until just combined. Then add half of the sour cream, mix until just combined. Repeat these steps until all the sour cream and flour have been added, ending on flour and mixing until just combined. Pour the batter into your prepared pan and bake for 90 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10-15 before transferring to a wire cooling rack.
