This Banana Pound Cake is a beautifully simple, home-style dessert that brings together the buttery richness of a classic pound cake with the sweet comfort of ripe bananas. Dates add little bursts of caramel-like sweetness, giving the cake extra depth. Itβs perfect for family gatherings, afternoon tea, or packing for a picnic because it travels well and tastes even better the next day.
This recipe follows traditional pound-cake structure (equal parts butter, sugar, eggs, and flour) but elevates it with bananas for moisture and flavor. The result is a dense yet tender crumb, a golden crust, and a rich banana aroma throughout the kitchen as it bakes.
Letβs walk through it step by step.
Ingredients (Exact Amounts)
Wet Ingredients
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225 g (8 oz) butter, softened to room temperature
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225 g (1 cup / 8 oz) sugar
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3β4 ripe bananas, peeled and mashed with a fork
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4 large eggs, separated (yolks and whites used in different steps)
Mix-ins
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10 dates, chopped into small pieces
Dry Ingredients
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225 g (8 oz) all-purpose flour, sifted for lightness
π§ Detailed Instructions
1. Prepare Your Workspace
Before you begin, gather all ingredients and equipment. Using room-temperature butter and eggs produces a much smoother batter and helps the cake rise evenly.
Prepare your loaf pan or small bundt tin by greasing it generously with butter and dusting it with flour, or line a loaf tin with parchment paper for easy removal.
2. Preheat the Oven
Set your oven to 170Β°C (340Β°F). Pound cakes bake best at a slightly lower temperature, giving them time to cook through without drying out or forming a thick crust.
3. Cream the Butter and Sugar Thoroughly
Place the softened butter in a large mixing bowl and beat until creamy.
Add the sugar and continue beating for 2β4 minutes until the mixture turns pale, fluffy, and increased in volume.
This step traps air in the batter, which works with the whipped egg whites added later to give your pound cake lift and tenderness.
4. Add the Egg Yolks
Separate your eggs carefully β youβll need the whites later.
Add the four egg yolks to the creamed butter and sugar one at a time, mixing well after each addition.
The yolks enrich the batter and help create a smooth, cohesive mixture.
5. Incorporate the Bananas and Dates
Mash the bananas with a fork until they reach your preferred texture. Smooth mash will give a fine crumb; leaving small banana chunks gives occasional pockets of moisture.
Stir the mashed bananas into the batter until evenly mixed.
Fold in the chopped dates, making sure they are distributed well so they donβt sink to the bottom during baking.
Dates add natural sweetness and a chewy contrast to the soft cake.
6. Add the Flour
Sift the flour once or twice to remove lumps and aerate it.
Gently fold it into the banana batter. Avoid overmixing β stirring just until the flour disappears keeps the finished cake tender.
7. Whip the Egg Whites
Place the egg whites in a clean bowl with no traces of fat (grease can prevent whipping).
Beat with an electric whisk until soft peaks form β when you lift the whisk, the peaks should curl over gently.
These whipped whites will lighten the batter and help counterbalance the natural density of pound cake.
8. Fold in the Egg Whites
Add the egg whites to the batter in two additions.
Use a wide spatula and gently fold, lifting the batter from the bottom and bringing it over the top.
You want to preserve as much air as possible.
The batter should look lighter, smoother, and slightly fluffy.
9. Fill the Pan and Level the Top
Transfer the batter into your prepared baking tin.
Smooth the top with a spatula β this helps the cake rise evenly and prevents doming or cracking.
10. Bake the Cake
Place the tin in the center of the preheated oven and bake for 55β70 minutes depending on your pan shape and oven.
The cake is done when:
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The top is golden brown
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The edges pull slightly from the pan
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A skewer inserted into the center comes out clean
If the cake browns too quickly, loosely cover the top with foil for the last 15 minutes.
11. Cool the Cake Properly
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes.
This resting time helps the structure set and makes unmolding easier.
After 15 minutes, gently invert the cake onto a plate or cooling rack. Allow it to cool completely before slicing β the crumb becomes sturdier and the flavor develops as it rests.
π½οΈ Serving Suggestions
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Slice and enjoy as-is for a classic treat
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Spread with butter or cream cheese for a rich snack
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Drizzle with honey or maple syrup
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Serve warm with vanilla ice cream
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Add a dusting of powdered sugar for a pretty finish
Perfect with coffee, tea, or as a sweet breakfast.
π Tips & Variations
β Spice It Up
Add ground cinnamon, nutmeg, cardamom, or mixed spice for a warm, aromatic version.
β Add Crunch
Walnuts, pecans, or almonds can be added along with the dates.
β Citrus Boost
Stir in the zest of one lemon or orange for brightness.
β Chocolate Twist
Fold in chocolate chips or drizzle melted chocolate on top after cooling.
β Super Moist Option
Swap 2 tablespoons of the flour for 2 tablespoons of milk or sour cream.
π§ Storage
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Room temperature: Store in an airtight container for 2β3 days.
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Refrigerator: Lasts up to 1 week.
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Freezer: Wrap tightly and freeze for up to 2β3 months. Thaw overnight in the fridge.
