Browned Butter Banana Pound Cake

This pound cake takes everything you know about banana bread and makes it even better.

Prep Time
30 min
Cook Time
50 min
Recipe by
Chef Jennifer Hill Booker
Chef Jennifer Hill Booker
Chicago, IL

6 oz. (170g) Plugrá® Premium Butter, unsalted
½ cup (96g) packed brown sugar
3½ cups (455g) all-purpose flour, divided
½ cup (56g) coarsely chopped pecans or walnuts
1 tbsp. (8g) cinnamon
4 tsp. (20g) baking powder
1 tsp. (6g) salt
1 lb. (454g) mashed overripe bananas
1½ cup (300g) granulated sugar
2 lg. (100g) eggs, room temperature
1 tsp. (5g) vanilla extract
1 tsp. (5g) banana extract, optional
1 cup (227g) milk
1 cup (120g) confectioner's sugar
1 to 2 tbsp. (14 to 28g) half and half
Preheat oven to 350°F. Generously spray a 12-15 cup Bundt pan with non-stick cooking spray; set aside.
Heat the butter in a medium skillet over medium heat stirring occasionally, until it has browned and has a nutty aroma. Butter will go from browned to burned quickly so watch this step carefully. Transfer ½ cup of the browned butter to a large bowl. Place the remaining browned butter into a small bowl for the streusel.
Streusel: Add the brown sugar, nuts, ½ cup (65g) flour and cinnamon to the browned butter in the small bowl. Stir until the mixture is well blended. Place evenly onto the bottom of the prepared Bundt pan; set aside.
Cake: Whisk the remaining 3 cups (390g) flour, baking powder and salt in a medium bowl or 1-quart glass measure well combined; set aside.
Add the mashed bananas, sugar, eggs, vanilla and banana extracts to the browned butter in the large bowl. Stir to blend well. Add the flour mixture and milk, stirring until well combined, about 5-7 minutes Be careful not to overmix. Pour the batter on top of the streusel mixture in the prepared pan. Bake until a toothpick or cake tester inserted into the cake comes out clean, about 45-55 minutes. Remove from the oven and cool on a cooling rack for 15-20 minutes before inverting onto a cake plate or platter.
Combine the powdered sugar and 2 teaspoons half-and-half in a small bowl; mix together until smooth. Add the additional half-and-half, if needed, to achieve a thick but pourable consistency. Drizzle the glaze over the cake using a spoon or a small pastry bag.