Go Back
Slice of Southern banana pound cake showing dense velvety crumb with walnut pieces and thick golden crust edge on white plate

Southern Banana Pound Cake

Authorlily mellow
A real old-fashioned Southern pound cake made from scratch with ripe bananas, butter, sour cream, and 6 eggs. Dense, velvety crumb, golden caramelized crust. No frosting needed. Keeps moist for 3 days.
Print Recipe Pin Recipe
Prep Time25 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 45 minutes
Servings14 slices
Calories420 kcal

Equipment

  • 12 cup bundt pan or tube pan
  • Stand mixer with paddle attachment
  • Large rubber spatula
  • Wire cooling rack
  • Small mixing bowl
  • Wooden skewer or cake tester
  • Offset spatula (for unmolding)
  • Oven thermometer (recommended)

Ingredients  

WET INGREDIENTS

  • 1 cup 225g unsalted butter, softened to room temperature
  • 3 cups 600g granulated white sugar
  • 6 large eggs room temperature
  • 2 medium ripe bananas about 1 cup / 230g mashed
  • 1 cup 240g full-fat sour cream
  • 1½ tsp pure vanilla extract
  • ½ tsp lemon extract

DRY INGREDIENTS

  • 3 cups 375g all-purpose flour
  • ¼ tsp baking soda

MIX-INS (optional)

  • ½ cup 60g chopped walnuts or pecans, toasted

FOR THE PAN

  • Baking spray with flour (or cake goop: equal parts butter, flour, vegetable oil)

Instructions 

  1. Preheat oven to 325°F (165°C). Grease a 12-cup Bundt or tube pan very thoroughly with flour-based baking spray, coating every groove. Set aside.
  2. Cream butter and sugar in a stand mixer with the paddle attachment on medium-high speed for 5–7 minutes, scraping down halfway, until very pale and fluffy.
  3. Add eggs one at a time on medium speed, beating for 30 seconds between each addition. Scrape down the bowl after every 2 eggs.
  4. Mix in mashed bananas, vanilla extract, and lemon extract on medium speed for about 30 seconds, until just combined.
  5. Stir sour cream and baking soda together in a small bowl and let sit for 30 seconds. Add to the batter and mix on low speed until incorporated.
  6. Add flour in 3 equal additions on the lowest speed, mixing just until each addition disappears. Do not overmix.
  7. Fold in chopped walnuts with a rubber spatula, if using.
  8. Bake at 325°F (165°C) for 75–85 minutes, until a skewer inserted into the center comes out with just a few moist crumbs.
  9. Cool in the pan on a wire rack for 15–20 minutes. Run a spatula around the edges and center tube. Invert onto the rack and cool completely for at least 1 hour before slicing.

Notes

Note 1 — Storage: Wrap tightly at room temperature for up to 3 days, fridge up to
5 days, or freeze individual slices for up to 3 months.
Note 2 — Bananas: Use very ripe bananas with heavy brown spots. Under-ripe bananas
produce a pale, bland result.
Note 3 — Pan prep: Do not sugar the pan. Use flour-based baking spray or cake goop
(equal parts butter, flour, oil) for a clean release without tearing the crust.