Are you ready to take your baking to a whole new level of deliciousness? Today, I’m excited to share a recipe that combines the comforting flavors of banana and the creamy richness of peanut butter in a scrumptious pound cake. This Banana Pound Cake with Peanut Butter is the perfect treat for cozy afternoons with a cup of tea or as a delightful dessert after a family dinner.

Not only is it moist and flavorful, but it’s also a great way to use up those overripe bananas sitting on your counter! Let’s dive into what you’ll need for this tasty adventure.

Ingredients Needed for This Recipe

For the Banana Pound Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup mashed bananas (about 2-3 medium bananas)
- 1/2 cup chopped walnuts (optional)
For the Peanut Butter Swirl:
- 1/2 cup peanut butter
- 3 tablespoons powdered sugar
- 2 tablespoons milk

Instructions for Making Banana Pound Cake with Peanut Butter

Preheat your oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine with mashed bananas and sour cream: Mix in the mashed bananas and sour cream until well blended.
Incorporate the dry ingredients: Gradually add the dry ingredients to the banana mixture, mixing until just combined. If using, fold in the chopped walnuts.
Prepare the peanut butter swirl: In a separate small bowl, mix together the peanut butter, powdered sugar, and milk until smooth.
Assemble the batter with the swirl: Pour half of the banana batter into the prepared loaf pan. Spoon half of the peanut butter mixture in dollops over the batter, and use a knife to swirl it through.
Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Tips for Perfecting the Recipe

Choosing the Right Bananas: The best bananas for this cake are the ones that are overripe. Look for bananas with lots of brown spots, as they are sweeter and mash easily, which is ideal for baking.

Room Temperature Ingredients: Ensure that all your ingredients, especially butter, eggs, and sour cream, are at room temperature before you start. This helps them blend more smoothly and evenly, resulting in a better texture in the finished cake.

Creaming Butter and Sugar: Take your time creaming the butter and sugar together until light and fluffy. This process helps to incorporate air into the batter, which contributes to the lightness of the cake.

Do Not Overmix: When combining the dry and wet ingredients, mix just until they are incorporated. Overmixing the batter once the flour is added can develop the gluten too much, leading to a denser, tougher cake.

Peanut Butter Consistency: If your peanut butter is too thick to swirl easily, gently warm it up a bit, or add an extra tablespoon of milk to make it more fluid without becoming runny.

Check for Doneness: Since ovens can vary, start checking the cake for doneness about 10 minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Let it Cool: Allow the cake to cool in the pan on a wire rack for at least 10 minutes. This resting time helps the cake set and makes removing it from the pan easier without breaking.

Serving Suggestions

Classic Serve: Simply slice and serve the cake as it is, perhaps with a dusting of powdered sugar for a touch of elegance.

With Ice Cream: For a decadent treat, serve warm slices of cake with a scoop of vanilla ice cream. The cool creaminess of the ice cream complements the warm, nutty flavors of the cake beautifully.

Coffee or Tea Pairing: This cake pairs wonderfully with coffee or tea. Serve it as part of your morning routine or as an afternoon pick-me-up.

Dessert Upgrade: Top slices of the cake with a dollop of whipped cream and a drizzle of caramel sauce for a more elaborate dessert.

Breakfast Option: Believe it or not, a slice of this cake can be a delightful breakfast option. Serve it with a side of fresh fruit for a satisfying start to your day.

Storage Tips

Cool Completely: Before storing the cake, allow it to cool completely to room temperature to prevent condensation from forming inside the storage container, which could make the cake soggy.

Room Temperature Storage: Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature. Properly stored, it will last for about 3 to 4 days.

Refrigerate for Longer Freshness: If you’d like to keep the cake fresh for up to a week, wrap it in plastic wrap and then foil, and store it in the refrigerator. Remember to let it come to room temperature before serving or warm it slightly in the microwave.

Freezing: This cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Defrost in the refrigerator overnight or at room temperature for a few hours.

Avoid Humidity: Store the cake in a cool, dry place to prevent it from becoming too moist and sticky, which can happen in humid environments.

Frequently Asked Questions

Can I use crunchy peanut butter instead of smooth? Yes, you can use crunchy peanut butter for a bit of extra texture. Just ensure it’s well-stirred if it’s the natural kind to avoid oil separation.

What can I substitute for sour cream? You can substitute equal amounts of Greek yogurt or buttermilk if you don’t have sour cream. This will still give the cake a moist texture.

Can I make this cake gluten-free? Yes, to make this cake gluten-free, substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking.

Is there a vegan version of this recipe? For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use vegan butter, and choose a dairy-free sour cream substitute. Use dairy-free milk in the peanut butter swirl.

How do I ensure my cake doesn’t stick to the pan? To prevent sticking, make sure to grease and flour your pan thoroughly, or use parchment paper as a lining. This ensures an easy release after the cake has cooled.

Banana Pound Cake with Peanut Butter

A recipe that combines the comforting flavors of banana and the creamy richness of peanut butter in a scrumptious pound cake.

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Serving Size

Ingredients

For the Banana Pound Cake:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup mashed bananas about 2-3 medium bananas
1/2 cup chopped walnuts optional
For the Peanut Butter Swirl:
1/2 cup peanut butter
3 tablespoons powdered sugar
2 tablespoons milk

Instructions

Preheat your oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine with mashed bananas and sour cream: Mix in the mashed bananas and sour cream until well blended.
Incorporate the dry ingredients: Gradually add the dry ingredients to the banana mixture, mixing until just combined. If using, fold in the chopped walnuts.
Prepare the peanut butter swirl: In a separate small bowl, mix together the peanut butter, powdered sugar, and milk until smooth.
Assemble the batter with the swirl: Pour half of the banana batter into the prepared loaf pan. Spoon half of the peanut butter mixture in dollops over the batter, and use a knife to swirl it through.
Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.