Banana Pound Cake with Banana Glaze (2 loaf pans)

By McLean

Ingredients

• 3 cups sugar
• 1 cup (2 sticks) butter, softened
• 6 eggs
• 1 cup mashed ripe bananas (about 2 medium)
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. banana extract
• 3 cups all-purpose flour
• 1/2 tsp. baking soda
• 1 cup (8 ounces) sour cream

Details

Servings 2
Adapted from nancycreative.com

Preparation

Step 1

POUNDCAKE:
Preheat oven to 325 degrees. Grease and flour two 8×4-inch loaf pans; set aside. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas, vanilla extract, and banana extract.

In another bowl, combine flour and baking soda; add to the creamed mixture alternately with the sour cream, beating until just combined. Divide batter evenly between the two loaf pans and bake at 325 degrees for 60-70 minutes (my loaves were done in 65 minutes). Cool in pans 10 minutes; then remove from pans. You can either add the glaze while the loaves are still a little warm (the glaze will soak in more) or wait until they’re completely cool.

GLAZE:
1 cup powdered sugar
1 tsp. banana extract
3 Tbsp. half and half (for a thicker glaze, add less half and half)

Combine ingredients in a small bowl and stir or whisk until smooth.  Drizzle over loaves. If you’re not eating the pound cake right away, you can store it in the refrigerator. You can also freeze the loaves for up to 1 month.