Banana Sour Cream Pound Cake
A moist and flavorful banana sour cream pound cake with rich banana and vanilla notes, complemented by the tang of sour cream. Its tender crumb makes it perfect for teatime, brunch, or special occasions, offering a delightful treat for banana lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Mix flour, sugar, and baking soda in a bowl.
- Beat in softened butter until the mixture is crumbly.
- Add shortening, eggs, and sour cream, then continue beating for 5 minutes.
- Add vanilla, almond extract, and ripe bananas, then beat for 20 minutes more.
- Preheat oven to 325°F.
- Grease and flour a 10-inch tube pan or two 9 x 5-inch loaf pans.
- Pour batter into the prepared pan(s).
- Bake for 90 minutes or until a sharp knife inserted deep into the cake comes out clean.
- Let cool for 5 minutes, then remove from pan.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted. You can substitute half of the sugar with brown sugar for added moisture and flavor. If you don't have almond extract, feel free to omit it or use an equal amount of vanilla extract. Adding nuts or chocolate chips can also enhance the cake's flavor. This recipe is a delightful variation to traditional American recipes.
Serving Suggestions
Serve slices of the banana sour cream pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with coffee or tea, making it a perfect afternoon snack. Consider serving it alongside Cheese Dainties for a delightful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. To reheat, let slices thaw at room temperature or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Sour Cream Pound Cake contains roughly 416 calories, with 5g protein, 50g carbohydrates, and 22g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. This will help maintain the right consistency of the batter.
How can I tell when the cake is done baking?
The cake is done when a sharp knife or toothpick inserted into the center comes out clean. Additionally, the edges will start to pull away from the sides of the pan, and the top should be a golden brown.
Can I make this cake in advance?
Absolutely! This cake keeps well and can be made a day ahead. Just store it properly to keep it moist. It can also be frozen and served later for special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).