Banana Pound Cake with Whipped Cream & Lime
Moist, Buttery & Bursting with Citrus Flavor!
This banana pound cake is the perfect blend of rich, buttery texture and zesty lime brightness. With ripe bananas for natural sweetness, whipped cream for a tender crumb, and a refreshing lime glaze, this easy-to-make loaf is a must-try for banana bread lovers!
Why You'll Love This Recipe
Moist & Rich – Creamy butter and whipped heavy cream create a perfect soft texture.
Bright & Fresh – Lime juice and zest add a delicious citrus contrast.
Easy to Make – Just 10 minutes of prep time!
Perfect for Any Occasion – Enjoy it for breakfast, dessert, or an afternoon snack.
Banana Pound Cake Recipe
Yield: One 9x5-inch loaf (8–10 slices)
Prep Time: 10 minutes | Bake Time: 50–55 minutes
Ingredients
1 + ¾ cups (220g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (225g) unsalted butter, softened
1 cup (200g) sugar
3 large eggs
1 tsp vanilla extract
2 ripe bananas, mashed (~¾ cup)
½ cup (120ml) lightly whipped heavy cream
1 tbsp fresh lime juice
1 tsp lime zest (optional, enhances flavor)
½ cup fresh raspberries
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter & sugar – Beat butter and sugar until light and fluffy (about 2–3 minutes).
4. Beat eggs separately – In another bowl, beat eggs until pale and slightly thickened.
5. Combine eggs with butter mixture – Gradually mix beaten eggs into the creamed butter and sugar.
6. Incorporate bananas & lime – Stir in mashed bananas, lime juice, and zest.
7. Fold in whipped cream – Gently fold in lightly whipped heavy cream until just combined.
8. Combine everything – Gradually mix in dry ingredients until just incorporated (avoid overmixing).
9. Add the fresh raspberries, lightly dusted to prevent them from sinking to the bottom.
10. Bake – Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool & Serve – Let cool in the pan for 10 minutes, then transfer to a rack.
Lime Glaze for Banana Pound Cake
Yield: Enough to drizzle over one 9x5-inch loaf
Prep Time: 5 minutes
Ingredients Lime Glaze for Banana Pound Cake:
1 cup (120g) powdered sugar
2 tbsp fresh lime juice
½ tsp lime zest (optional)
1 tsp heavy cream or milk (if needed, to adjust consistency)
Instructions Lime Glaze for Banana Pound Cake:
1. Whisk together powdered sugar and lime juice until smooth.
2. Adjust consistency – If too thick, add a few drops of heavy cream or milk. If too thin, add more powdered sugar.
3. Drizzle over cake and let it set for 10–15 minutes before slicing.
2. Adjust consistency – If too thick, add a few drops of heavy cream or milk. If too thin, add more powdered sugar.
3. Drizzle over cake and let it set for 10–15 minutes before slicing.
Expert Baking Tips
Use ripe bananas – The riper, the better for sweetness and moisture.
Don’t overmix – This keeps the pound cake light and tender.
Let it cool completely before adding the glaze for the best texture.
Frequently Asked Questions
Can I make this banana pound cake ahead of time?
Yes! Store at room temperature for up to 3 days or refrigerate for up to a week in an airtight container.
Can I freeze this banana pound cake?
Absolutely! Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Can I use lemon instead of lime?
Yes, but lime adds a tropical twist that pairs beautifully with bananas!
This Banana Pound Cake is rich, moist, and bursting with flavor! The combination of ripe bananas, tangy lime, and whipped cream creates an incredibly soft texture, while the simple lime glaze adds the perfect touch of sweetness. Whether enjoyed with coffee, as a dessert, or just because—this cake is guaranteed to impress.
Enjoy every bite! 🍌🍰✨