Banana Pound Cake

Products Used
Banana Pound Cake


  • 1 1/2 cups (3 sticks) unsalted butter, soft
  • 2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups ripe bananas, about 3- 4 large ones, mashed to a puree
  • 3 1/2 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


      1. Preheat oven to 325°F.
      2. Butter and flour a 9 or 10-inch tube or a bundt pan. Set aside.
      3. Cream butter until light and fluffy. Add sugar and mix further. Add eggs one at a time waiting for previously added egg to be fully incorporated. Scrape bowl often. Whip until mixture is light and fluffy. Add vanilla.
      4. Sift together flour, baking powder and salt. In low speed, add dry ingredients alternately with banana puree.
      5. Scrape batter into the prepared pan. Place in oven and bake until center of cake bounces back when lightly pressed with a finger or a toothpick comes out clean. About 90-120 minutes. Let sit in pan for 15 minutes before removing.
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      Panqué de Banana (Plátanos)

      Products Used
      Banana Pound Cake


      • 3 barras mantequilla sin sal, suave
      • 2 1/2 tazas Imperial Sugar Azúcar Granulada Extra Fina
      • 5 huevos grandes
      • 1 cucharadita vainilla
      • 2 tazas bananas maduras, alrededor de 3 o 4 grandes, hechas puré
      • 3 1/2 tazas harina multiuso (Spoon and sweep method*)
      • 1 cucharadita polvo de hornear
      • 1/2 cucharadita sal

      *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.


      1. Caliente el horno a 350º F.
      2. Engrase y empolve un molde de tubo de 9 o 10 pulgadas. Póngalo a un lado.
      3. Bata la mantequilla hasta que quede cremosa. Añada la azúcar y vuelva a batir. Añada los huevos uno a la vez asegurándose que el huevo anterior esté completamente incorporado. Raspe el tazón ocasionalmente. Bata todo hasta que quede suave y esponjoso. Añada la vainilla.
      4. Cierna la harina, el polvo de hornear y la sal. A velocidad lenta, añada todos los ingredientes secos alternando con el puré de banana.
      5. Raspe el tazón y vierta en el molde. Hornee hasta que el centro rebote cuando es apretado con el dedo o cuando un palillo introducido en el centro salga limpio, alrededor de 90 a 120 minutos. Deje enfriar el ponqué en el molde por 15 minutos antes de sacarlo.
      Natasha L.
      Sep 08, 2013

      Perfectly dense and tasty, using ingredients I keep around the house. This will be a great addition to my repertoire, especially when there are bananas to be used up.

      Richard Cole
      May 27, 2014

      I used a 10" bunt pan and this temp was to hot for 90 min next time I'll use 325 degrees like most pound cakes.

      Jun 15, 2014

      I followed the recipe down to the T and my whole family absolutely loved it! I was super surprised as to how light and fluffy it all came out. I was a little scared as to over beat it but I guess I did just right. What came out was a beautifully fluffy inside and crispy crust on the outside. Just remember to watch your baking time. 90 minutes in my oven was to long mine needed about 65-70 minutes :-).

      Chef Crissy
      Apr 25, 2016

      Being a lover of banana bread, I was very disappointed to find that there is hardly any banana flavor at all in this recipe.