Banana Nut Pound Cake (Loaf)
Banana Nut Pound Cake (Loaf)
This classic dessert combines the rich, buttery flavor of pound cake with the natural sweetness of ripe bananas and the satisfying crunch of walnuts. Whether you’re hosting a brunch, looking for a sweet snack, or simply craving a homemade treat, this banana nut pound cake loaf is sure to hit the spot.
Perfect for ripe bananas: Got overripe bananas sitting on your counter? This recipe is the perfect way to use them up!
Easy to make: No fancy techniques or equipment required—just a few simple steps.
Versatile: Enjoy it as a dessert, breakfast, or afternoon snack.
Crowd-pleaser: The combination of bananas and nuts is a timeless favorite.
Ingredients
¾ cup (1 ½ sticks) unsalted butter, softened
1 ½ cups ricotta cheese, room temperature
1 ¼ cups granulated sugar
3 large eggs, room temperature
2 ripe bananas, mashed
1 teaspoon vanilla extract
1 teaspoon banana extract
1 teaspoon vanilla bean paste
1 ½ cups unbleached cake flour or all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts (plus extra for topping, optional)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease a 9x5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
Step 2: Cream the Butter, Ricotta Cheese and Sugar
In a large mixing bowl, beat the softened butter, ricotta cheese and sugar together using an electric mixer (or stand mixer) until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the mashed bananas, walnuts, vanilla bean paste and vanilla extract until fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the buttermilk and chopped walnuts, ensuring everything is evenly mixed. Be careful not to over-mix the batter.
Step 4: Bake the Loaf
Pour the batter into the prepared loaf pan, spreading it evenly.
If desired, sprinkle a handful of chopped walnuts on top for extra crunch and visual appeal.
Bake in the preheated oven for 75-90 minutes, or until a toothpick inserted into the center comes out clean. (If the top starts to brown too quickly, cover it loosely with aluminum foil.)
Step 5: Cool and Serve
Allow the loaf to cool in the pan for 15-20 minutes, then transfer it to a wire rack to cool completely.
Slice and serve as is, or add a dollop of whipped cream, ice cream or a drizzle of caramel sauce for extra indulgence.
Useful Tips
Use ripe bananas: The spottier the bananas, the sweeter and more flavorful your loaf will be.
Room temperature ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter.
Don’t over-mix: Over-mixing can lead to a dense loaf. Mix until just combined.
Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 3 months.
Different Variations
Chocolate chips: Add 1 cup of chocolate chips for a decadent twist.
Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
Different nuts: Swap walnuts for pecans or almonds if preferred.
Food for Thought
This banana nut pound cake loaf is a timeless treat that’s both easy to make and incredibly satisfying. The combination of moist banana, rich butter, and crunchy walnuts creates a texture and flavor that’s hard to resist. Whether you’re baking it for a special occasion or just because, this loaf is sure to become a favorite in your recipe collection.gg
Give it a try and let me know how it turns out in the comments below! Happy baking! 🍌🍞
