Cinnamon-banana pound cake is a moist, tender cake with the rich taste of banana and cinnamon and is even better when topped with a chocolate sour cream ganache.
Pound cakes as long as we could remember were the cakes our aunts and grandmothers made. They were called pound cake because they were traditionally made with a pound of each of the four ingredients, flour, eggs, butter and sugar, making the cake a silky-smooth dissolving texture with a buttery flavor. These days a pound cake recipe is made with less ingredients and still maintains its moist texture with a buttery flavor.
This pound cake turned out really good, super moist and buttery. We love eating it warm as soon it comes out of the oven.
Cinnamon-Banana Pound with Sour Cream Ganache
- 10 Tbsp. unsalted butter, softened or melted
- 1 cup sugar
- 1/2 cup packed dark brown sugar
- 3 large eggs, room temperature
- 4 large ripe bananas
- 8 ounce sour cream
- 2 tsp. vanilla extract
- 2 tsp. ground cinnamon, plus extra for tops
- 1/2 tsp. table salt
- 3 tsp. baking soda
- 3+1/2 cups all-purpose flour
- olive oil cooking spray, for pans
- 6 ounces bittersweet chocolate
- 1/2 cup sour cream
- 1 to 2 tsp. half-and-half or heavy cream
Preheat oven to Bake at 300 degrees.
Lightly spray TWO - 9-inch x 5-inch x 3-inch bread pans, and dust with flour.
In a large mixing bowl, using an electric hand mixer, cream butter with both sugars for about 2 minutes. Add eggs and beat until well combined.
Add bananas, sour cream, vanilla, cinnamon, salt and baking soda. Beat on medium speed for about 3 minutes, until mixture is smooth and creamy.
Last, slowly add flour, about 1 cup at a time, and continue to beat until well combined.
Divide the mixture evenly into 2 loaf pans. Sprinkle each loaf with some extra cinnamon on top.
Bake for 1 hour.
Remove, and allow to cool for 3 minutes before removing from pans.
Cover, unfrosted with clear wrap and store at room temperature.
Pound cake can be stored at room temperature for several days, refrigerated for a week, or frozen for about 2 months.
Yields: Two 9 x 5 pound cakes
Frost with Sour Cream Ganache
In a double boiler set over hot water or in a microwave on high power, stirring every 10 seconds, to melt the chocolate. Remove from heat and add the sour cream. Stir with a rubber spatula until it completely combines.
If desired to make it more creamier, add 1 to 2 teaspoons of the cream. Spread 1/2 ganache on top of each loaf. No need to cover surface completely.
Serve warm, or refrigerate uncovered, until the ganache hardens on top.
Then wrap with clear wrap.
Makes enough to frost two 9 x 5 pound cakes.