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Pound Cake Perfection with Banana Bread variation


A delicious recipe for pound cake that can easily be adapted to banana bread. I usually double the recipe and make 1 loaf of each. They're both so good!

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Rate this recipe 4.2/5 (13 Votes)


  • 1/2 cup canola or safflower oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsweetened applesauce
  • 1 cup raw sugar
  • 1/4 cup dark brown sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 1/3 cup full-fat coconut milk
  • 1/3 cup water or, instead of water use coconut milk: 2/3 cup Lite coconut milk
  • 2 tablespoons orange juice
  • 3/4 cup brown rice flour, finely ground
  • 3/4 cup potato starch
  • 3/4 cup tapioca starch
  • 1 1/2 teaspoons guar gum (do not use xanthan gum)
  • 1 scant teaspoon salt
  • 1 1/4 teaspoon baking powder
  • 1 super-ripe banana, mashed
  • 1 teaspoon cinnamon
  • 1/2 to 1 cup walnuts, chopped, optional


Servings 1
Preparation time 10mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350°F. Oil and sugar two loaf pans: I used two 8×4-inch pans.

In the bowl of a mixer, combine oils, applesauce, sugar/brown sugar, vanilla, eggs, coconut milk and/or water, and orange juice. Mix until sugar dissolves, slightly.

Add flours, xanthan/guar gum, salt, and baking powder.

Mix for two minutes, or until all ingredients have transformed into a well-combined batter.

Pour into prepared pans.

Bake for 50 to 55 minutes, until toothpick in the middle comes out clean. Let cool in pans 10 to 20 minutes, then un-mold onto a cooling rack until fully cooled. Can be stored on counter, in refrigerator, or freezer (this cake actually freezes very well).


Pour half of above batter into loaf pan. To remaining batter, add banana, cinnamon, and walnuts, mixing until the banana and cinnamon are well-combined. Pour into other loaf pan. Bake as directed above.


I usually make one pound cake and one banana loaf; I assume the above could be doubled to make two banana loaves, but I’ve never actually tried it.

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