"Moist Banana Pound Cake is a delicious spin on a classic, combining Pound Cake and Banana Bread all in one amazingly comforting bundt recipe!"
What do you get when you cross a Banana Bread and Pound Cake?
The best way to eat a banana of course! And with sugar... And butter... And walnuts... OK you catch my drift! I’m talking, of course, about the ingredients that make up my Banana Pound Cake, or Banana Bundt Cake – whichever you prefer.
In all seriousness, homemade banana walnut pound cake is one of my favorite ways to use up those ripe bananas that have been sitting on the counter for ages. And as much as I adore banana bread, sometimes I’ve gotta switch it up, you know? And I always send these to work with Hubby!
Banana Walnut Pound Cake
Servings – 12 slices Prep Time – 15 Minutes
Cook Time - 35-50 Minutes
Ingredients:
1 box yellow cake mix, sifted - I use Duncan Hines
1/2 cup all purpose flour
1/2 cup light brown sugar packed into measuring cup
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
1 cup butter, melted
3 eggs
3 bananas, mashed about 1/2 cup
1/2 cup milk
3/4 cup chopped walnuts, optional - but makes it taste so much better!
Directions:
Preheat the oven to 350 degrees, grease and flour a bundt pan- or use bakers joy spray.
In the mixing bowl, combine the dry ingredients cake mix, flour, light brown sugar, cinnamon, baking powder and salt. Whisk to blend.
Add the eggs, melted butter, mashed bananas, milk and vanilla. Mix on low speed to blend increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for another minute.
Stir in the chopped walnuts.
The batter will be runny, but the cake will be light and moist.
Pour the batter in the bundt pan and bake for 45-50 minutes or until a wooden skewer/toothpick comes out clean or with just a few crumbs attached. Bake times may vary- check the cake as it approaches the 45 minute mark and adjust time accordingly.
How to Store Homemade Pound Cake
The best way to store your banana pound cake is to refrigerate it in an airtight container – or tight layers of plastic wrap – for 2 or 3 days.
"It’s never lasts long where ever I bring it! 😉 You have to try this one!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.