A moist banana pound cake drizzled with rich caramel glaze, served on a white plate, perfect for dessert or special occasions.

Banana Pound Cake With Caramel Glaze

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Banana Pound Cake With Caramel Glaze

Banana Pound Cake with Caramel Glaze is a delightful treat that pairs perfectly with a cup of coffee or tea. It’s moist, flavorful, and topped with a rich caramel glaze that takes it to the next level. This cake is sure to impress your family and friends!

Why Make This Recipe

You should make this Banana Pound Cake because it’s cozy and comforting. The sweet banana flavor mixed with the buttery glaze makes everyone smile. It’s perfect for gatherings, birthdays, or just a special weekend treat when you want to indulge a little.

How to Make Banana Pound Cake With Caramel Glaze

Ingredients:

  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 0.5 cup vegetable shortening
  • 2 cups brown sugar
  • 1 cup white sugar
  • 4 ripe bananas, mashed
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 0.5 cup milk
  • 1 cup chopped pecans
  • 0.5 cup butter (for glaze)
  • 0.25 cup brown sugar (for glaze)
  • 0.25 cup white sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 0.25 cup heavy cream

Directions:

  1. Preheat your oven to 325°F (165°C). In a bowl, mix together the flour, baking powder, baking soda, and salt. Set this aside. Grease and flour a fluted tube pan to prevent the cake from sticking.

  2. In a large mixing bowl, beat together 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer. Mix until it's light and fluffy. The mixture should look lighter in color.

  3. Add the mashed bananas to the bowl. Then, add the eggs one by one, making sure each egg mixes well before adding the next. With the last egg, mix in 2 teaspoons of vanilla extract.

  4. Pour the flour mixture into the banana mixture, alternating with the milk. Mix just until everything is well combined. Gently fold in the chopped pecans.

  5. Pour the batter into the prepared fluted tube pan and bake for about 1 hour and 20 minutes. Check for doneness with a toothpick; it should come out clean when inserted in the center.

  6. While the cake is baking, you can prepare the caramel glaze. In a saucepan on medium heat, combine 0.5 cup of butter, 0.25 cup of brown sugar, 0.25 cup of white sugar, 1 teaspoon of vanilla extract, and the heavy cream. Stir continually until the sugars dissolve, then let it simmer for 1 minute.

  7. Once the cake is done baking, pour the warm glaze over it while it’s still in the pan. Let it cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.

How to Serve Banana Pound Cake With Caramel Glaze

Slice the cake and serve it warm or at room temperature. It’s great on its own or with a scoop of vanilla ice cream on the side. Perfect for any gathering!

How to Store Banana Pound Cake With Caramel Glaze

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure it’s covered well to maintain its moisture.

Tips to Make Banana Pound Cake With Caramel Glaze

  • Make sure your bananas are very ripe for the best flavor.
  • Don't overmix the batter; mix just enough to combine all the ingredients.
  • Let the cake cool completely before slicing for cleaner cuts.

Variation

You can add chocolate chips or raisins to the batter for a fun twist. If you prefer nuts, walnuts can be a great substitute for pecans.

FAQs

  1. Can I use fresh bananas instead of ripe ones? It’s best to use ripe bananas, as they are sweeter and provide more flavor.

  2. Can I freeze the cake? Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in foil to keep it fresh.

  3. What can I serve with the cake? This cake is lovely on its own! You can also serve it with whipped cream or ice cream to make it extra special.