Print

Peanut Butter Glazed Banana Pound Cake

Course Dessert
Cuisine American/Southern
Keyword banana, bundt cake, cake, pound cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Calories 528kcal
Author Paula Jones

Ingredients

  • 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.
  • In the bowl of a mixer, cream sugar and butter.
  • Add eggs one at a time until well blended.
  • Add bananas and vanilla and mix until combined.
  • In another bowl, combine flour, baking powder, salt and cinnamon.
  • 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

*Greek yogurt can be substituted for the sour cream

Nutrition

Calories: 528kcal | Carbohydrates: 80g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 216mg | Potassium: 170mg | Fiber: 1g | Sugar: 60g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg