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Banana Nut Pound Cake | Magnolia Days

Banana Nut Pound Cake

Banana Nut Pound Cake is moist with the texture of classic pound cake and flavor of banana bread. It's a delightful dessert for any occasion.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12 to 16 servings
Author Renee Dobbs

Ingredients

  • 1 cup chopped pecans or walnuts divided
  • 1 1/2 cups unsalted butter at room temperature
  • 2 cups granulated sugar
  • 5 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups mashed ripe bananas about 4 large ones

Instructions

  1. Preheat oven to 325°F. Lightly grease and flour a 12-cup bundt pan. Sprinkle 1/4 cup pecans in pan.
  2. In a large bowl using an electric mixer on high speed, beat butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
  4. It is important for this cake to measure the flour using the spoon and sweep method. Use a spoon to fill measuring cup with flour then level off by sweeping across with a flat edge. Scooping measuring cup directly from flour container will firmly pack it resulting in too much flour.
  5. Whisk together flour, baking powder, and salt.
  6. Add flour mixture in three additions, alternately with bananas in two additions, mixing on low speed until just combined. Do not over-mix.
  7. Stir in remaining pecans.
  8. Pour batter into prepared pan. Bake for 1 1/2 hours or until a toothpick or cake tester inserted in the center comes out clean.
  9. Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on a wire rack.

Recipe Notes

Banana Nut Pound Cake is moist with the texture of classic pound cake and flavor of banana bread. It's a delightful dessert for any occasion.