Banana Pound Cake with Peanut Butter Frosting

Step 1

Preheat oven to 325°F.

Step 2

Using an electric mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).

Step 3

Add eggs two at a time, mixing well after each addition.

Step 4

Add mashed bananas, vanilla extract and lemon juice; mix until well combined.

Step 5

Add salt, baking soda and half of the flour to the bowl; mix until well combined.

Step 6

Add sour cream; mix until well combined.

Step 7

Add remaining flour; mix until well combined.

Step 8

Scrape sides and bottom of bowl to ensure batter is well combined.

Step 9

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.

Step 10

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.

Step 11

Let cool in pan for 10 minutes before inverting onto a wire baking rack to cool completely.

Step 12

Using a medium bowl, whisk together all ingredients until smooth.

Step 13

Drizzle glaze over the cooled cake. Let glaze set (~1 hour) before slicing and serving.