Peanut Butter Glazed Banana Pound Cake is simple, classic and irresistible! This is an ultra-moist cake, thanks to mashed bananas. It’s a real crowd-pleaser and perfect for any occasion or any season!
I’m back with another installment of testing pound cakes for you!! It’s such. a. hard. job! But, seriously, a job that needs to be done.
I’m the girl to get the job done!
I asked for suggestions on what frosting to pair with a banana cake on Facebook and the responses were amazing. Now, of course, I want to try all their suggestions. First up Peanut Butter Glazed Banana Pound Cake!
Peanut Butter Glazed Banana Pound Cake
This cake is really rich. It has a very fine texture with a nice banana flavor. To be honest, it was great without the peanut butter glaze. If you’re not into really sweet cakes, I suggest leaving the peanut butter glaze off.
This is the same glaze I put on my Peanut Butter Pound cake and it’s one of my favorites. I put it on everything I can so it was a natural fit for this Banana Pound Cake.
Ingredients for your Banana Pound Cake
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
For the cake
- Granulated sugar
- Butter
- Eggs
- Bananas mashed (about 2 medium bananas)
- Vanilla
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Sour cream*
For the glaze
- Creamy peanut butter
- Corn syrup
- Powdered sugar, sifted
- Heavy cream, more if needed for a pourable consistency
- Vanilla
My most favorite recipe to make is pound cakes. I’ve made hundreds and shared over 30 with you. (You can find the recipes here, Pound Cake Series.) I do recommend you read How to Bake the Perfect Pound Cake as well as How to Calibrate your Oven to get the very best results for your pound cake baking.
Peanut Butter Glazed Banana Pound Cake Baking Tips
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
- Finally, I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
- Take a peek at the Emergency substitution list.
You can test your cake for doneness with a thermometer, the internal temperature of the cake will be 200°F when fully cooked.
HOW TO MEASURE FLOUR CORRECTLY
Measure all the ingredients carefully, especially the flour.
To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
Peanut Butter Glazed Banana Pound Cake
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Save To Your Recipe BoxIngredients
- 3 cups granulated sugar
- 1 cup butter
- 6 large eggs
- 1 cup bananas mashed (about 2 medium bananas)
- 1 tablespoon vanilla
- 3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream*
FOR GLAZE:
- 1/2 cup creamy peanut butter
- 1/3 cup corn syrup
- 2 cups powdered sugar sifted
- 2 to 3 tablespoon heavy cream more if needed for a pourable consistency
- 1 teaspoon vanilla
Instructions
- Spray a 10-inch bundt pan with non-stick spray.
- Preheat oven to 350 degrees F.
- Add eggs one at a time until well blended.
- Add bananas and vanilla and mix until combined.
- Add flour mixture alternately with sour cream, beginning and ending with flour.
- Pour into prepared bundt pan.
- Bake 50 to 55 minutes.
- Test by inserting a wooden pick into center of cake. Cake is done with no crumbs or dry crumbs are on wooden pick when removed.
FROSTING:
- Cream peanut butter, vanilla and corn syrup.
- Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.
- Pour and spread on cooled cake.
- Serve.
Notes
Nutrition
Suzanne Marengo says
Hi Paula,
Is there a substitution for Baking Powder?
Thank you,
Paula says
This is a substitute for baking powder. However, I want to stress, I have not made this cake with these substitutions and I don’t know if the changes in proportions will adversely affect the cake.
“Baking powder causes cookies to rise, but not spread. If you run out of the right type of leavener, it’s better to use a substitute than go without. If you run out of baking powder, you can make your own by combining 2 parts cream of tartar to 1 part baking soda and 1 part cornstarch.”
Cindy Rose says
1st, my dear you have WON MY HEART!!! 😁😁 I’m what most call a “recipe COLLECTOR!!” I say it’s a hobbie, others say it’s an obsession! But, POUND CAKE…ohhh, POUND CAKE!! Now, THAT I’m obsessed with!! I’m shocked that I just found your page but, so happy that I have!!
OK, I’ve been on your page about 2 hours now lol. But, I’m having 1 problem. I’m clicking on the “Two Step Pineapple”:above (I’m posting from the pg I’m on as, I’m trying to click on it). It’s taking me to the “Southern Butter Pecan” recipe, I’ve came back and have tried 3-4 times now. Although, I will make the Southern Pecan as well 😂 I REALLY want the Pineapple, like now! It looks delicious!
I wanted to make you aware of the issue, as well! If you could email the Two Step Pineapple, that would be great! If not, I totally understand how busy you are!! I’ll check back, for sure!!
GREAT page!! I can’t wait to try ALL that you’ve share!!
THANK YOU!!
Paula says
Thank you so much for alerting me to that issue I have corrected it but here it is also>> https://www.callmepmc.com/two-step-pineapple-pound-cake/
Thank you for your sweet words, as you can probably tell, I’m a little ‘obsessed’ with pound cakes too! 😀
Heidi says
OMG…I made this for my Mom’s birthday and there were 8 of us. It was a huge, huge hit with everyone and this will be my new “go to” cake, without a doubt. A few notes: (just FYI for others) mine needed to cook for about 11 minutes longer than your longest time listed and I needed 7-8 tablespoons of whipping cream for my icing instead of 2-3. Delish! Can’t wait to try more of your recipes. And I love all of you pictures. So glad I found your site.
Aria | Purrfectly Inspired says
Pound cake with peanut? Pure genius.
Medeja says
Pound cake looks really good, but that peanut butter blaze makes it just irresistible!
Tricia @ www.roadtriptheworld.com says
This looks delicious! I can’t wait to try it.
Megan - The Emotional Baker says
Oh my gosh, Paula! This pound cake looks so amazing 🙂 Peanut Butter is the best glaze!