Banana Poundcake with Cream Cheese Frosting

Once you try this banana poundcake, I promise you it will change how you see bananas. This. Cake. Is. So. Good.

I do have to say though, these cakes are very temperamental. There is a very delicate balance in the chemistry of this cake, and even a small misstep can cause the whole cake to fail miserably. It is very necessary to follow the directions very closely, or all the ingredients and the time and effort will be wasted.  

Tip #1: The recipe calls for a 10" tube pan. A tube pan is not the same as a bundt pan. Bundt pans hold less volume. If wanting to use a bundt, don't use all of the batter in the pan and scale back how long it stays in the oven for. To keep your oven clean, place pan on a baking sheet to catch any overflow of batter.

Tip #2: Use brand name ingredients when baking. Some store bought ingredients aren't as high of quality as needed to be for the recipe to be successful. 

Tip #3: Timing is important. When the recipe calls for beating the butter and sugar for 5-7 minutes, do exactly as it says. Skimping on the timing may be the reason the cake falls flat.

Tip #4: When baking, always leave the oven door closed. This keeps the heat trapped in the oven and allows for a more even heat so your cake will cook properly. Changes in temperature for opening and closing the oven door can and will cause your cake to fall flat.

So, now that we've gone over a few basic baking tips, let's get this amazing poundcake made!

Banana Poundcake with Cream Cheese Frosting 

Ingredients

3 teaspoons plus 3 cups sugar, divided 

1 cup butter, softened, room temperature (do not soften in the microwave)
1-1/2 teaspoons vanilla extract
½ teaspoon banana extract
3 cups all-purpose flour
¼ teaspoon baking soda
1 cup (8 ounces) sour cream
Toasted slivered almonds (for garnish, optional)

6 eggs

1 cup mashed ripe bananas (about 2 medium)

FROSTING 

8oz cream cheese, room temperature

1 -1/2 cups confectioners’ sugar
½ teaspoon vanilla extract
1/2 tsp banana flavor extract
3 to 4 teaspoons milk

Directions 

1. Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.

2. In a small bowl, beat frosting ingredients on medium speed for 5 minutes, until it begins to look light and fluffy; spread over cooled cake. Store in the refrigerator. May be frozen for up to 1 month.

Yield: 12-15 servings.

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