This Banana Pound Cake with Peanut Butter Frosting features a divine banana bread pound cake topped with a delicious peanut butter frosting. I think Elvis would've approved!
5 from 3 votes
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 16 servings
Calories: 469 kcal
Preheat oven to 325°F.
Using an electric mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).
Add eggs two at a time, mixing well after each addition.
Add mashed bananas, vanilla extract and lemon juice; mix until well combined.
Add salt, baking soda and half of the flour to the bowl; mix until well combined.
Add sour cream; mix until well combined.
Add remaining flour; mix until well combined.
Scrape sides and bottom of bowl to ensure batter is well combined.
Grease and flour a 10-12 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour). Transfer batter into pan.
Bake for 60 minutes. Tent the top of the cake with foil (to prevent it from burning) and continue baking for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
Let cool in pan for 10 minutes before inverting onto a wire baking rack to cool completely.
Using a medium bowl, whisk together all ingredients until smooth.
Drizzle glaze over the cooled cake. Let glaze set (~1 hour) before slicing and serving.
I chose to keep the glaze a bit thicker – more like a frosting. If you want a thinner glaze, just whisk an additional ~1 tablespoon of milk in before drizzling it over the cake.