Why is my banana cake soggy in the middle?

A soggy center usually means the cake is underbaked or has too much banana. Always measure your mashed bananas (1¼ cups max), bake at 325°F, and test with a toothpick in the center—it should come out with a few moist crumbs, not raw batter.

What frosting goes well with pistachio cake?

Cream cheese frosting (with honey or vanilla), white chocolate ganache, and pistachio butter glaze are all great choices. They complement the rich, nutty flavor of Pistachio Butter Banana Pound Cake without overpowering it.

What happens if you put too much banana in banana cake?

Too much banana can make your pound cake dense, sticky, or cause it to sink in the middle. Stick to 2–3 ripe bananas (about 1¼ cups mashed) for the best balance of moisture and structure.

Why is my banana cake dense and rubbery?

Overmixing the batter or using cold ingredients can create a dense texture. Always use room-temperature ingredients and mix just until the flour disappears. This keeps your Pistachio Butter Banana Pound Cake light and tender despite its richness.

Pistachio Butter Banana Pound Cake – The Best 1-Bowl Recipe

Pistachio Butter Banana Pound Cake

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A rich, moist twist on a classic that blends the creamy nuttiness of pistachio butter with the natural sweetness of ripe bananas. Perfect for brunch, gifts, or cozy mornings.

Author: Helen
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 to 3 very ripe bananas (about 1¼ cups mashed)
½ cup unsalted butter
¾ cup granulated sugar
½ cup pistachio butter
2 large eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Optional: ½ cup chopped pistachios
Optional: ½ cup dark chocolate chips
Optional: ½ teaspoon cinnamon or cardamom

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Instructions

Preheat oven to 325°F (163°C) and grease or line a 9×5-inch loaf pan.
Mash the bananas until mostly smooth with a few small chunks.
In a large bowl, cream together the butter and sugar until light and fluffy.
Mix in the pistachio butter until fully combined.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually mix dry ingredients into the wet mixture until just combined.
Gently fold in the mashed bananas. Add any optional ingredients at this stage.
Pour batter into prepared loaf pan and smooth the top.
Bake for 60 to 70 minutes, tenting with foil halfway through if browning too fast.
Test with a toothpick—should come out mostly clean with a few moist crumbs.
Cool in pan for 10–15 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Use ripe, speckled bananas for the best flavor and texture. Avoid overmixing the batter to maintain a tender crumb.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 14g
Sodium: 160mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Find it online: https://www.easytastykitchen.com/pistachio-butter-banana-pound-cake/