Unbelievably-moist and melt-in-your-mouth banana pound cake with a luscious chocolate glaze for a stunning finishing touch!
Guys. This cake…..
I literally have no words for this cake….Mainly because my mouth is full…of this cake.
Sorry, I’m just a little excited right now…Why? Two reasons: (1) This cake. Obviously. (2) I’ve got BIG NEWS to share with you!
I am the proud owner of my very first DSLR camera! I am beyond excited…..My Nikon D3100 arrived two days ago and I have been playing around with it and learning how to use it ever since. My first photo subject? This cake.
For my first day of shooting with a DSLR camera, I have to say I think I did pretty ‘dang good….I mean, don’t you just want to pull this cake right outta the screen??
I myself, just really want to grab all of that chocolate….♥
But let’s talk about the cake here for a quick sec..If you’re new to making pound cakes, keep reading. If you’re a pro with pound cakes, scroll down to the bottom of the page for the recipe.
Now for all you beginner pound cake-ers, here’s the skinny: (not literally—pound cake is definitely not diet food)
Pound cake is not hard to make, but you do need to follow some basic steps to ensure that your cake is moist and flavorful to the last bite…..Dry and tasteless pound cake is a definite no-no around here. Ick. What makes this pound cake so moist? 3 main ingredients: Buttermilk, plain yogurt, and mashed banana. I would not recommend substituting for these ingredients—otherwise your pound cake will definitely not turn out as moist as mine did.
You’re going to start off by creaming your butter and sugar (I used coconut sugar) together in a stand mixer, fitted with a paddle attachment. It took me about 2-3 minutes at medium speed to make the butter nice and creamy.
Now, grab your eggs, buttermilk, plain yogurt, and mashed banana. All 4 of these ingredients should be at room temperature–Why? Because pound cakes require room temp ingredients to add volume and lift to the cake while it bakes) It takes my ingredients about 30 minutes sitting on the counter to come to room temperature.
In a medium bowl, whisk these ingredients until smooth. Stir in vanilla for flavoring, then in 3 additions, add the egg mixture to the creamed butter mixture, with mixer running on medium speed. Let the mixer beat for 1 minute in between additions. What you’re doing right now, it building the base of the pound cake, by beating air into the liquid ingredients, which will ultimately result in a super-moist pound cake.
Now, in a separate medium bowl, combine flour, baking powder, and salt. Easy-peasy. Gently stir flour mixture into liquid mixture, gently folding until no streaks of flour remain.
Scrape your batter into a greased and lightly floured 10-in tube pan, and smooth top with a spatula. Bake your pound cake at 325F 70-75 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then run a knife around the edges and remove to a wire cooling rack to cool completely. There! That wasn’t too hard was it? Much easier than buying egnater tweaker 40 that’s for sure!
To the chocolate—the chocolate glaze is not optional, totally necessary and absolutely worth it! I mean it goes perfectly with the moist banana pound cake and makes it look stunning! Everything’s better with chocolate, no?
The choc glaze is probably the easiest part—2 ingredients: Semisweet chocolate chips and oil (only 1 tbs!) Place chips and oil in a double-boiler and melt over medium heat until smooth and melted.
Immediately drizzle the glaze over your cooled pound cake…..then gaze in awe at your masterpiece.
To me, the glaze looks like little rivers of chocolate. Ohhh…yes. I would gladly swim in a river of chocolate. ♥
Okay, maybe that sounded a little weird. Sorry? Let’s just drop it and move on to bigger and better stuff: This cake for instance?
Chocolate-Glazed Banana Pound Cake
- 1 cup butter softened
- 1 cup coconut sugar
- 6 large eggs room temperature
- 1/2 cup buttermilk room temperature
- 1/2 cup plain yogurt room temperature
- 2 medium ripe bananas mashed
- 2 teaspoons vanilla extract
- 2-1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- CHOCOLATE GLAZE:
- 1/2 cup semisweet chocolate chips
- 1 tablespoon oil
Preheat oven to 325F. Lightly grease and flour a 10-in fluted tube pan. Set aside.
Place butter and coconut sugar in a stand mixer, fitted with a paddle attachment. Beat on medium speed until creamy, about 2 minutes. In a small bowl, whisk eggs, buttermilk, yogurt, mashed banana, and vanilla until smooth. With mixer running on medium speed, add egg mixer in 3 additions, beating 1 minute in between additions. In a medium bowl, combine flour, baking powder, and salt. Add dry mixture to liquid, gently stirring until no streaks of flour remain.
Scrape batter into prepare pan and smooth top with a spatula. Bake at 325F 70-75 minutes, or until a skewer comes out clean. Cool pound cake in pan 10 minutes before removing to a wire cooling rack to cool completely.
While cake is cooling, prepare the glaze: In a double-boiler, melt chocolate chips and oil until smooth and melted. Remove from heat and immediately drizzle over cooled pound cake. Cut into slices and serve.
Store pound cake in refrigerator up to 3 days. Cake may also be frozen up to 1 month.
Love cake as much as I do? I know you’ll adore these other recipes!
(My favorite gingerbread recipe!)
(Bananas, chocolate, and peanut butter—Could you ever go wrong?)
What are YOU baking up this weekend?