BANANA POUND CAKE
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.
BANANA POUND CAKE
After a whole lot of research, I found just what I was looking for: a decadent, rich, and sinful cake with the amazing flavors of the ever so inviting banana. I found it on the Taste Of Home Website and I couldn't be more thankful that I did. The Recipe originally called for a simple powdered sugar glaze, but being me, I decided to take it to the next level by glazing it with my "French Vanilla Cream Cheese Glaze." Look on my other recipes if you wish to find the recipe for it :)
Provided by young n fun
Categories Dessert
Time 1h20m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees and grease a bundt pan with cooking spray.
- Sprinkle tablespoon of sugar onto pan. Set aside.
- In a large bowl, beat butter and sugar until fluffy, about 5 minutes.
- Once fluffy, add eggs, one at a time, beating well after each addition.
- Add mashed bananas and extracts.
- In a seperate bowl, mix together flour and baking soda.
- Add flour mixture alternatley with the sour cream to the butter mixture.
- Pour finished batter into the prepared bundt pan and bake for 75-85 minutes.
- Enjoy!
A DIFFERENT BANANA POUND CAKE
Make and share this A Different Banana Pound Cake recipe from Food.com.
Provided by Britgal
Categories Dessert
Time 1h
Yield 1 cake, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Melt the chilled butter over medium heat.
- Sprinkle bananas with the 1 tblsp sugar and add to butter in skillet Stir frequently until soft and slightly caramelized.
- Set aside to cool.
- In bowl combine eggs and the remaining sugar and beat until creamy.
- Gradually add flour and baking powder.
- Add melted butter beating to blend.
- Add the caramelized bananas and gently stir with a wooden spoon.
- Scrape into a floured loaf pan.
- Bake in the center of oven for 40 to 50 minutes.
Nutrition Facts : Calories 509.1, Fat 29.7, SaturatedFat 17.9, Cholesterol 176.9, Sodium 267, Carbohydrate 56.3, Fiber 1.7, Sugar 32.2, Protein 6.5
BANANAS FOSTER POUNDCAKE
Named after a customer at Brennan's restaurant in New Orleans, bananas Foster is traditionally served over vanilla ice cream or over pound cake. But what if we told you that you could have your bananas Foster baked into cake and glazed with that same sauce? This slightly dense, buttery cake is delicious warm, and super moist. Take care when flambéing - keep a lid nearby to smother any flames - or skip it altogether: Bypass adding the alcohol in Step 3 and simply reduce the sauce on the stovetop. And don't forget to add that scoop of ice cream and a dollop of fresh whipped cream. You'll thank us later.
Provided by Millie Peartree
Categories snack, cakes, dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 325 degrees and generously coat a 10-inch/12-cup Bundt cake pan with nonstick cooking spray.
- Make the bananas Foster filling: Peel the bananas and cut them crosswise into 1/2-inch slices. Melt butter in a medium (10-inch) skillet over medium heat. Stir in the brown sugar and cinnamon, then add the sliced bananas. Cook, stirring occasionally, until a sugary syrup forms, 2 to 3 minutes.
- Turn off the flame (or if using an electric stove, pull the skillet off the heat) and add the liquor, if using. Return pan to the heat and, if using a gas stove, slightly tilt the pan near the flame to flambé. (If using an electric stove, light the liquid with a long-reach lighter.) Let the flames die down, swirling the pan until the alcohol burns off. Reduce heat to low and stir briefly with a wooden spoon. (Alternatively, skip adding the alcohol, add buttermilk and cook sauce just until the liquid reduces slightly.) Strain liquid from bananas into a medium bowl to separate bananas and sauce; set both aside.
- Make the cake: In a stand mixer or with a hand-held mixer on medium speed, cream together granulated sugar and butter until light and fluffy, about 4 to 5 minutes.
- Sift the flour into a medium bowl. In a small bowl or liquid measuring cup, mix together the sour cream and buttermilk.
- Once the butter is creamed, add 1 egg at a time and mix until each is fully incorporated, scraping down the sides of the bowl after each addition.
- Add half the flour and mix on low speed until fully incorporated. With the mixer running, add the buttermilk mixture in a slow, steady stream and mix until fully incorporated. Add the remaining flour and mix.
- Once fully combined, add the vanilla and mix to incorporate. By hand, fold in strained bananas.
- Pour the batter into the prepared pan and smooth evenly. Bake for 65 to 80 minutes, until a toothpick or cake tester comes out clean.
- While the cake cools, prepare the glaze: Sift the confectioners' sugar into the bowl with the reserved banana sauce and whisk to combine. If the glaze is too thick, thin with water (or buttermilk), 1 tablespoon at a time, until it's smooth, drizzles easily and coats the back of a wooden spoon.
- Once cake has cooled, invert it onto a large serving plate, and spoon the glaze over. Slice the cake and serve with ice cream or whipped cream and candied pralines, if desired.
BANANA-NUT POUND CAKE
Make and share this Banana-Nut Pound Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside.
- In a bowl combine flour, baking powder and salt; set aside.
- In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light.
- Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.
- In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.
- Bake 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack.
- Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve.
Nutrition Facts : Calories 570.3, Fat 22.7, SaturatedFat 9.7, Cholesterol 103.2, Sodium 265.5, Carbohydrate 82.7, Fiber 2.3, Sugar 53.6, Protein 7.8
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