Banana Pound Cake

by

Banana Pound Cake

Moist, Buttery, and Packed with Banana Flavor

If you’re looking for a cake that’s rich, tender, and bursting with banana goodness, this Banana Pound Cake is the perfect treat. It combines the comforting sweetness of ripe bananas with the richness of butter and a hint of caramelized sugar, creating a moist, flavorful cake that melts in your mouth.

It’s simple to prepare, requires no special equipment, and bakes beautifully in under an hour — perfect for an afternoon tea, brunch, or even a picnic dessert.

Ingredients

  • 225 g (8 oz / 1 cup) unsalted butter
  • 225 g (8 oz / 1 cup) granulated sugar
  • 3–4 ripe bananas, peeled and mashed with a fork
  • 10 dates, pitted and finely chopped
  • 225 g (8 oz / 1¾ cups) all-purpose flour
  • 4 large eggs, separated

Instructions

Step 1: Prepare Your Oven and Pan

Preheat your oven to 400°F (200°C). Line a 9-inch loaf pan or round cake tin with parchment paper, leaving some overhang on the sides for easy removal later.

Step 2: Melt the Butter and Sugar

In a medium saucepan over medium heat, melt the butter. Once fully melted, add the sugar and stir gently until the granules dissolve and the mixture becomes smooth and glossy. This creates a rich, caramel-like base that gives the cake its deep flavor.

Step 3: Add the Bananas and Dates

Lower the heat to low and stir in the mashed bananas and chopped dates. Mix until everything is evenly combined and heated through. The warmth helps to soften the dates and bring out their natural sweetness.

Step 4: Incorporate the Flour

Add the flour to the banana mixture while it’s still on low heat, stirring until the batter is thick and smooth. Once combined, remove from heat and allow the mixture to cool slightly — it should be warm to the touch, not hot.

Step 5: Add the Egg Yolks

Once the mixture has cooled a bit, whisk in the egg yolks one at a time until smooth. This will give your cake a rich, custard-like texture.

Step 6: Whip and Fold in Egg Whites

In a clean, dry bowl, whisk the egg whites until they reach soft peaks. Gently fold one-third of the whipped egg whites into the banana batter to lighten it. Then, carefully fold in the remaining egg whites using a spatula. Be gentle here — you don’t want to lose the airiness that gives the cake its tender crumb.

Step 7: Bake

Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack or serving plate. Allow it to cool completely before slicing.

Serving Suggestions

This banana pound cake is delicious on its own, but you can take it up a notch by:

  • Dusting the top with powdered sugar
  • Drizzling with a simple vanilla or cream cheese glaze
  • Serving warm with a scoop of vanilla ice cream or a dollop of whipped cream

Tips for Success

  • Use very ripe bananas for the best flavor — the darker the peel, the sweeter the result.
  • Don’t skip whipping the egg whites; they give the cake its light, tender texture.
  • For extra flavor, try adding ½ teaspoon of cinnamon or vanilla extract to the batter.

 

Leave a Comment