Best 7 Bananas Cream Pound Cake Recipes

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Indulge in a culinary symphony of flavors with our tantalizing Bananas 'N Cream Pound Cake recipe. This delectable treat combines the classic richness of pound cake with the tropical allure of bananas and the velvety smoothness of cream cheese frosting. Prepare to embark on a baking journey that will gratify your sweet cravings and leave you yearning for more.

Our recipe collection features variations of this classic dessert, ensuring there's a perfect match for every palate. From the traditional Bananas 'N Cream Pound Cake to the indulgent Chocolate Chip Bananas 'N Cream Pound Cake and the unique Sour Cream Bananas 'N Cream Pound Cake, each recipe promises a distinct taste experience. Whether you prefer a straightforward classic or crave something with an extra twist, we have you covered.

Embrace the simplicity of our Classic Bananas 'N Cream Pound Cake, where the harmonious blend of banana and cream cheese frosting takes center stage. Elevate your taste buds with our Chocolate Chip Bananas 'N Cream Pound Cake, where rich chocolate chips add an extra layer of decadence. Discover the tangy delight of our Sour Cream Bananas 'N Cream Pound Cake, where sour cream lends a subtle tang that balances the sweetness perfectly.

Each recipe is meticulously crafted with detailed instructions, ensuring baking success even for beginners. We guide you through every step, from creaming the butter and sugar to incorporating the bananas and folding in the whipped cream. Our goal is to make your baking experience enjoyable and fulfilling, leading you to create a masterpiece that will impress your loved ones.

So, gather your ingredients, preheat your oven, and embark on this delightful baking adventure. Let the enticing aroma of bananas and cream fill your kitchen as you create a dessert that will become a cherished family favorite. Happy baking!

Here are our top 7 tried and tested recipes!

BANANA POUND CAKE



Banana Pound Cake image

I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

3 teaspoons plus 3 cups sugar, divided
1 cup butter, softened
6 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
GLAZE:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons 2% milk

Steps:

  • Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.

Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.

BANANAS AND CREAM POUND CAKE RECIPE - (4.5/5)



Bananas and Cream Pound Cake Recipe - (4.5/5) image

Provided by vanpattensl

Number Of Ingredients 15

1/2 cup butter
1 1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cup flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup buttermilk
Layers
2 cups 2 percent milk
1 package (3.4 ounce) instant French vanilla pudding mix
1 package (8 ounce) cream cheese, softened
1/2 cup sweetened condensed milk
1 package (12 ounce) frozen whipped topping, thawed, divided
5 medium bananas

Steps:

  • In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition just until combined. Transfer to greased 9-in. x 5-in. loaf pan. Bake at 325° for 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack; cool completely. In small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3 1/2 cups whipped topping. Cut cake into eight slices and arrange on bottom of ungreased 13-in. x 9-in. dish; trim to fit. Slice bananas; arrange over cake. Spread pudding mixture over top. Cover and refrigerate for 3 hours before serving. Serve with remaining whipped topping.

BANANAS & CREAM POUND CAKE



Bananas & Cream Pound Cake image

This banana pound cake got me a date with my future husband. At a church event, he loved it so much, he asked for another piece. The rest is history! -Courtney Farnon, Cartersville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 15 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1-1/2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup buttermilk
LAYERS:
2 cups 2% milk
1 package (3.4 ounces) instant French vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1/2 cup sweetened condensed milk
1 package (12 ounces) frozen whipped topping, thawed, divided
5 medium ripe bananas

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping., Cut cake into eight slices; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping, and if desired, additional bananas.

Nutrition Facts : Calories 419 calories, Fat 18g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 295mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.

BANANA CREAM CHEESE POUND CAKE



Banana Cream Cheese Pound Cake image

I always loved eating this cake. This cake tastes like a cross between Banana Bread and a Dense Delicious Pound Cake....

Provided by dotpotter

Categories     Dessert

Time 1h50m

Yield 20 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese (softened)
2 cups butter (softened)
3 cups sugar (sifted)
3 bananas (softened and slightly brown)
3 cups cake flour (without salt and baking powder)
3 teaspoons baking powder
3 teaspoons pure vanilla extract
6 large eggs (room temperature)

Steps:

  • Preheat oven to 350 degrees.
  • Add Butter, Sugar and Cream Cheese to mixing bowl and mix until smooth and creamy (60 sec).
  • Mash the Bananas then add to the mixing bowl and mix well (15 sec).
  • Add Vanilla Extract to the mixing bowl and mix well (15 sec).
  • Add Eggs one at a time, ensure that each Egg is mixed well before adding the next Egg (10 sec per egg).
  • Sift the Cake Flour and Baking Powder together.
  • Add Cake Flour/Baking Powder into the mixing bowl and mix well until the mixture is smooth throughout (90 sec).
  • Grease and Flour at tube pan 10-in or 12-in.
  • Pour cake mixture to pan, put pan into oven and immediately reduce heat to 325 degrees.
  • Bake cake at 325 degrees for 1 hour and 30 minutes or until a wooden tester comes out clean.
  • Cool in pan for 10 minutes, then cool on wire rack.
  • Serve with Vanilla Bean Ice Cream and enjoy!

BANANAS FOSTER POUNDCAKE



Bananas Foster Poundcake image

Named after a customer at Brennan's restaurant in New Orleans, bananas Foster is traditionally served over vanilla ice cream or over pound cake. But what if we told you that you could have your bananas Foster baked into cake and glazed with that same sauce? This slightly dense, buttery cake is delicious warm, and super moist. Take care when flambéing - keep a lid nearby to smother any flames - or skip it altogether: Bypass adding the alcohol in Step 3 and simply reduce the sauce on the stovetop. And don't forget to add that scoop of ice cream and a dollop of fresh whipped cream. You'll thank us later.

Provided by Millie Peartree

Categories     snack, cakes, dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray
3 cups/600 grams granulated sugar
1 cup/225 grams unsalted butter (2 sticks), at room temperature
3 cups/375 grams self-rising flour
1/2 cup/120 milliliters sour cream, at room temperature
1/2 cup/120 milliliters buttermilk, at room temperature
6 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ripe bananas
1/4 cup/55 grams unsalted butter (1/2 stick)
1/4 cup/55 grams light or dark brown sugar (not packed)
1/2 teaspoon ground cinnamon
1 nip bottle/50 milliliters dark liquor (such as cognac, bourbon or whiskey) or buttermilk (about a scant 3 1/2 tablespoons)
1 teaspoon vanilla extract
1 1/2 cups/185 grams confectioners' sugar
Ice cream or whipped cream and candied pralines, for serving (optional)

Steps:

  • Heat oven to 325 degrees and generously coat a 10-inch/12-cup Bundt cake pan with nonstick cooking spray.
  • Make the bananas Foster filling: Peel the bananas and cut them crosswise into 1/2-inch slices. Melt butter in a medium (10-inch) skillet over medium heat. Stir in the brown sugar and cinnamon, then add the sliced bananas. Cook, stirring occasionally, until a sugary syrup forms, 2 to 3 minutes.
  • Turn off the flame (or if using an electric stove, pull the skillet off the heat) and add the liquor, if using. Return pan to the heat and, if using a gas stove, slightly tilt the pan near the flame to flambé. (If using an electric stove, light the liquid with a long-reach lighter.) Let the flames die down, swirling the pan until the alcohol burns off. Reduce heat to low and stir briefly with a wooden spoon. (Alternatively, skip adding the alcohol, add buttermilk and cook sauce just until the liquid reduces slightly.) Strain liquid from bananas into a medium bowl to separate bananas and sauce; set both aside.
  • Make the cake: In a stand mixer or with a hand-held mixer on medium speed, cream together granulated sugar and butter until light and fluffy, about 4 to 5 minutes.
  • Sift the flour into a medium bowl. In a small bowl or liquid measuring cup, mix together the sour cream and buttermilk.
  • Once the butter is creamed, add 1 egg at a time and mix until each is fully incorporated, scraping down the sides of the bowl after each addition.
  • Add half the flour and mix on low speed until fully incorporated. With the mixer running, add the buttermilk mixture in a slow, steady stream and mix until fully incorporated. Add the remaining flour and mix.
  • Once fully combined, add the vanilla and mix to incorporate. By hand, fold in strained bananas.
  • Pour the batter into the prepared pan and smooth evenly. Bake for 65 to 80 minutes, until a toothpick or cake tester comes out clean.
  • While the cake cools, prepare the glaze: Sift the confectioners' sugar into the bowl with the reserved banana sauce and whisk to combine. If the glaze is too thick, thin with water (or buttermilk), 1 tablespoon at a time, until it's smooth, drizzles easily and coats the back of a wooden spoon.
  • Once cake has cooled, invert it onto a large serving plate, and spoon the glaze over. Slice the cake and serve with ice cream or whipped cream and candied pralines, if desired.

BANANAS 'N' CREAM TUBE PAN CAKE



Bananas 'n' Cream Tube Pan Cake image

This absolutely scrumptious banana Bundt cake needs no icing...just a dusting of confectioners' sugar. Even though the recipe has been a family secret for years, I'm delighted to share it with my fellow home cooks. -Oma Rollison, El Cajon, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 12

1/3 cup shortening
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups mashed ripe bananas (about 3 medium)
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnuts
Confectioners' sugar

Steps:

  • In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 126mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA POUND CAKE



Banana Pound Cake image

After a whole lot of research, I found just what I was looking for: a decadent, rich, and sinful cake with the amazing flavors of the ever so inviting banana. I found it on the Taste Of Home Website and I couldn't be more thankful that I did. The Recipe originally called for a simple powdered sugar glaze, but being me, I decided to take it to the next level by glazing it with my "French Vanilla Cream Cheese Glaze." Look on my other recipes if you wish to find the recipe for it :)

Provided by young n fun

Categories     Dessert

Time 1h20m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 10

1 tablespoon sugar, plus
3 cups sugar, divided
1 cup butter, softened
6 eggs
3 mashed bananas
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees and grease a bundt pan with cooking spray.
  • Sprinkle tablespoon of sugar onto pan. Set aside.
  • In a large bowl, beat butter and sugar until fluffy, about 5 minutes.
  • Once fluffy, add eggs, one at a time, beating well after each addition.
  • Add mashed bananas and extracts.
  • In a seperate bowl, mix together flour and baking soda.
  • Add flour mixture alternatley with the sour cream to the butter mixture.
  • Pour finished batter into the prepared bundt pan and bake for 75-85 minutes.
  • Enjoy!

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it light and airy.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling.
  • Do not overmix the batter: Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This banana cream pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a rich and creamy frosting. It is sure to be a hit with everyone who tries it.

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