Peanut Butter Glazed Banana Pound Cake
Peanut Butter Glazed Banana Pound Cake is simple, classic and irresistible!
Servings 16 servings
Calories 528kcal
Equipment
Ingredients
- 3 cups granulated sugar
- 1 cup butter
- 6 eggs
- 1 cup bananas mashed (about 2 medium bananas)
- 1 tablespoon pure vanilla extract
- 3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream*
FOR GLAZE:
- 1/2 cup creamy peanut butter
- 1/3 cup light corn syrup
- 2 cups powdered sugar (aka confectioners) sifted
- 2 to 3 tablespoon heavy whipping cream more if needed for a pourable consistency
- 1 teaspoon pure vanilla extract
Instructions
- Spray a 10-inch bundt pan with non-stick spray.
- Preheat oven to 350 degrees F.
- In the bowl of a mixer, cream sugar and butter.
- Add eggs one at a time until well blended.
- Add bananas and vanilla and mix until combined.
- In another bowl, combine flour, baking powder, salt and cinnamon.
- Add flour mixture alternately with sour cream, beginning and ending with flour.
- Pour into prepared bundt pan.
- Bake 50 to 55 minutes.
- Test by inserting a wooden pick into center of cake. Cake is done with no crumbs or dry crumbs are on wooden pick when removed.
FROSTING:
- Cream peanut butter, vanilla and corn syrup.
- Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.
- Pour and spread on cooled cake.
- Serve.
Notes
*Greek yogurt can be substituted for the sour cream
Nutrition
Calories: 528kcal | Carbohydrates: 80g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 216mg | Potassium: 170mg | Fiber: 1g | Sugar: 60g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
