Banana caraway pound cake is a sweet, buttery loaf flavored with aromatic caraway and topped with peppery nigella seeds for a uniquely savory edge. Ripe bananas keep the crumb moist while coconut flour gives it structure without grains. Toasted caraway runs through every slice — it's the kind of cake that surprises people into asking for the recipe.
A sweet, buttery loaf flavored with aromatic caraway. Top with peppery nigella seeds for a uniquely savory cake.
Yields: 1 loaf
1 c (35°F). grass-fed butter, softened
1/2-1 c (35°F). organic coconut sugar (optional)
3 pastured eggs, room temperature
3 bananas, mashed
2 T. organic full-fat coconut milk
2 t. vanilla extract
¾ c. organic coconut flour
1 t. baking powder
½ t. baking soda
2 T. caraway seeds
1 t. sea salt
nigella seeds, for topping (optional)
Directions:
Preheat oven to 350F (180°C). Grease a 4 ½ x 8 ½ loaf pan.
Toast caraway seeds in a dry sauté pan for 3-5 minutes, or until fragrant. Set aside to cool.
Combine butter and coconut sugar (measured to desired sweetness, ½ c. yields a very mildly sweet cake) in the bowl of a standing mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 3-4 minutes. [Note: If skipping the coconut sugar, beat butter until slightly fluffy, about 1-2 minutes.]
Add eggs, bananas, coconut milk, and vanilla extract. Beat on medium speed until smooth. Add coconut flour, baking powder, baking soda, toasted caraway seeds, and sea salt. Beat until smooth. Pour batter into greased loaf pan and sprinkle with nigella seeds. Bake for 65-80 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Allow to cool a minimum 30 minutes in the pan before inverting onto a cooling rack. Cool completely before serving. Top with Lemon Cream Glaze or Chocolate Hazelnut Sauce, as desired.
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Pro Tips
- Toast the caraway seeds in a dry pan until fragrant before they go into the batter — raw caraway tastes harsh where toasted caraway is warm and complex.
- Beat the butter and coconut sugar the full 3 to 4 minutes until pale and fluffy; this aeration is what gives pound cake its fine, tender crumb.
- Coconut flour is thirsty — measure it carefully and don't over-beat after it's added or the loaf turns dense.
- Cool the loaf at least 30 minutes in the pan before inverting; coconut flour cakes are fragile while hot and need the pan's support to set.
- Top with lemon cream glaze or chocolate hazelnut sauce if you want to dress it up — or serve it plain, where the caraway does the talking.
Frequently Asked Questions
What does caraway taste like in a cake?
Warm, slightly anise-like, and aromatic — like a savory-sweet rye bread in cake form. The nigella seed topping adds a peppery crunch that keeps things interesting.
Can I skip the coconut sugar?
Yes — the bananas bring plenty of sweetness. If you skip it, beat the butter just 1 to 2 minutes until slightly fluffy rather than fully pale.
How long does this pound cake keep?
Three to four days covered at room temperature, or a week refrigerated. Coconut flour cakes stay moist longer than grain-based ones.
Can I freeze it?
Yes — slice it first and freeze the pieces separated by parchment. Thaw slices at room temperature or toast them gently for breakfast.
Recipe Card
Ingredients
Method
- Preheat oven to 350F.
- Grease a 4 ½ x 8 ½ loaf pan. Toast caraway seeds in a dry sauté pan for 3-5 minutes, or until fragrant.
- Set aside to cool.
- Combine butter and coconut sugar (measured to desired sweetness, ½ c. yields a very mildly sweet cake) in the bowl of a standing mixer fitted with the paddle attachment.
- Mix on high speed until pale and fluffy, about 3-4 minutes. [Note: If skipping the coconut sugar, beat butter until slightly fluffy, about 1-2 minutes.]
- Add eggs, bananas, coconut milk, and vanilla extract.
- Beat on medium speed until smooth.
- Add coconut flour, baking powder, baking soda, toasted caraway seeds, and sea salt.
- Beat until smooth.
- Pour batter into greased loaf pan and sprinkle with nigella seeds.
- Bake for 65-80 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool a minimum 30 minutes in the pan before inverting onto a cooling rack.
- Cool completely before serving.
- Top with Lemon Cream Glaze or Chocolate Hazelnut Sauce, as desired.
