Breakfast/ Desserts

Peanut Butter-Banana Nut Pound Cake


peanut butter banana nut pound cake

I love discovering new products at the grocery store. So when I found I Can’t Believe It’s Not Butter® Deliciously Simple™ on the shelves, I was excited to try it out in a recipe.

When trying an ingredient in a recipe for the first time, it’s important to review the basics like taste and texture in order to understand how those will work in the final product. What I liked about Deliciously Simple™ is that it’s made with simple ingredients I recognize and frequently use in my baking, like non-fat yogurt and vegetable oil. So I first tried it on my morning toast. The taste was buttery and the texture was creamy – even straight out of the refrigerator. Deliciously Simple™ has no artificial ingredients, and that’s something I look for in every product I bring into my home.

So I decided to incorporate Deliciously Simple™ into a new recipe for peanut butter-banana nut pound cake. The buttery taste and creamy texture would work well with either sweet or savory foods, and this pound cake straddles that line well because of the balance of the peanut butter, banana and pistachios. Together, this pound cake is slightly sweet and slightly savory.


It’s always easier to execute a recipe by getting all of your ingredients organized first.


Then measure out each ingredient and sort by the order you’re going to use the ingredient in executing the recipe. This process, called ‘mise en place’ – which means everything in its place, will save you so much time and possible heartache. It’s like the law of gravity. It just works, so you gotta do it! Let’s get started.

You’re going to preheat your oven and preparing your baking pan. You can go traditional and grease-flour your pan but I’ve found that non-stick cooking spray, when applied correctly, works just as well and is much easier.

Sift together your dry ingredients: flour, salt, baking soda, baking powder and cinnamon. Next you’ll cream the Deliciously Simple™ with the brown sugar and peanut butter. Be sure to incorporate lots of air into this mixture; it will help the pound cakes rise properly.


Add your eggs, as instructed, followed by the mashed banana and vanilla.Then add the flour mixture and sour cream, alternately. Then you’ll fold in the pistachios by hand with a spatula. Pour the batter into your prepared baking pan and smooth out the top with the spatula.


Bake for 50 to 65 minutes. I recommend checking at the 45-minute mark, because the baking process accelerates toward the end. It is very easy to over bake a pound cake, unless you are monitoring closely. The top should be golden brown and an inserted toothpick should come out clean.

pb banana bread 2

After cooling in the pan for about 10 minutes, remove and let cool complete on a wire rack. You can freeze a whole loaf for up to 2 months in an airtight container. But I recommend enjoying it warm fresh out of the oven!

deliciously simple 3

Peanut Butter-Banana Nut Pound Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 loaf

Peanut Butter-Banana Nut Pound Cake


1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 1/2 cups brown sugar
1/2 cup peanut butter (crunchy or smooth)
3 eggs
1/2 cup ripe banana, mashed (about 2 small or 1 large banana)
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup pistachios, chopped (optional)


Preheat your oven to 350 F degrees. Generously coat a 9x5-inch loaf pan with non-stick cooking spray. Set aside.

In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar and peanut butter until light and fluffy (at least 5 minutes).

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed, between additions. Add the mashed banana and vanilla.

Continuing on low speed, add the sifted flour mixture and sour cream, alternately; begin and end with the flour mixture. Beat just until combined. Fold in the pistachios with a spatula by hand.

Pour the batter into the prepared baking pan. Smooth out the top with your spatula.

Bake for about 50 to 65 minutes. The top should be gold brown and a toothpick inserted in the center should come out clean. If the top is browning too quickly, cover loosely with aluminum foil. I recommend checking your pound cake at the 45-minute mark. The baking process accelerates toward the end and it can be easy to over bake your cake.

Cool for at least 10 minutes in the pan before removing. The sides should start to come away from the pan to make removal easier. Then remove the loaf and cool completely on a wire rack.

Slice while still warm and enjoy with butter on top. Store any remaining slices in the refrigerator. The whole loaf may be frozen for up to 2 months.


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