Moist Banana Pound Cake Recipe with Lime Glaze

This banana pound cake is rich, buttery, and bursting with citrus flavor! Made with ripe bananas, whipped cream for extra softness, and a tangy lime glaze, this easy-to-make loaf is perfect for breakfast, dessert, or an afternoon treat. If you love banana bread, this homemade banana pound cake will be your new favorite!

✅  Incredibly Soft & Moist – Whipped cream makes it extra tender.
✅  Bright & Refreshing – Lime juice and zest add a delicious citrus twist.
✅  Easy to Make – Just 10 minutes of prep time!
✅  Perfect for Any Occasion – Serve it for brunch, dessert, or as a snack with coffee.

📌 Yield: One 9x5-inch loaf (8–10 slices)
⏳ Prep Time: 10 minutes | Bake Time: 50–55 minutes

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

1. Preheat & Prepare: Preheat the 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 Wet Ingredients: 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 (do not overmix).
9. Add Raspberries: Lightly dust fresh raspberries with flour (prevents sinking) and fold into the batter.
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.

Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.

📌 Yield: Enough to drizzle over one 9x5-inch loaf
⏳ Prep Time: 5 minutes

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)

1. Whisk together powdered sugar and lime juice until smooth.
2. Adjust the consistency – If too thick, add a few drops of heavy cream or milk. If too thin, add more powdered sugar.
3. Drizzle over the cake and let it set for 10–15 minutes before slicing.

✔  Use ripe bananas – The riper, the better for natural sweetness and moisture.
✔  Don’t overmix – This keeps the pound cake light and tender.
✔  Let the cake cool completely before adding the glaze for the best texture.

Store it at room temperature for up to 3 days in an airtight container or refrigerate for up to 1 week.

Yes! Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Yes, this cake tastes even better the next day! Bake it ahead, store it properly, and glaze before serving.

Yes, but lime adds a tropical twist that pairs beautifully with bananas!

This banana pound cake with lime glaze is rich, moist, and full of flavor! The combination of sweet ripe bananas, tangy lime, and creamy whipped cream creates an incredibly soft texture, while the simple glaze adds the perfect touch of sweetness.

Enjoy every bite with a cup of coffee, as a sweet treat after dinner, or whenever you crave a delicious homemade banana dessert!