Banana Brown Sugar Pound Cake Recipe 45 Recipes

BANANA PEEL CAKE WITH BROWN SUGAR FROSTING

Steps:

• Heat the oven to 350 degrees F.
• To make the cake: Cut the banana peels into 1-inch pieces and place them in a small saucepan with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Remove the pan from the heat and allow the mixture to cool slightly, then drain the banana peels, reserving 1/4 cup of the cooking water.
• Meanwhile, butter and flour the sides of two 8-inch round cake pans and line the bottoms with parchment paper. Butter and flour the pans again to coat the paper.
• Transfer the peels and the 1/4 cup of cooking water to a tall, narrow container and puree with an immersion blender until completely smooth (a mini food processor would do the trick, too!).
• Cream together the butter and sugar in a large bowl using an electric mixer (or a wooden spoon for an arm workout) until pale and fluffy, 3 to 5 minutes. Add the egg yolks one at a time, mixing until incorporated, and scraping down the sides of the bowl after each addition. Mix in the banana peel mixture, then stir in the buttermilk until well-combined.
• In a medium-size bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the bowl with the butter mixture and stir gently, just until combined.
• Put the egg whites in another bowl (make sure it's clean and dry!) and whisk until soft peaks form -- either by hand or with the whisk attachment on an electric mixer. If using an electric mixer, start slowly and gradually increase speed to medium-high. You're done when you pull out the whisk or beater and a soft peak is formed, but immediately collapses. Gently fold the egg whites into the batter and divide the batter evenly between the two prepared pans.
• Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted into the center of each cake pulls out with dry crumbs rather than wet batter, about 25 minutes. Let the cakes cool completely in the pans.
• When the cakes are completely cool and you're ready to assemble, make the frosting: Melt the butter in a medium saucepan over low heat. Stir in the brown sugar and cook, stirring constantly, for 2 minutes. Stir in the milk, raise the heat to medium-high and cook, stirring constantly until the mixture boils. Remove from the heat and let cool to lukewarm. Gradually whisk in 1 3/4 cups powdered sugar, beating until smooth. Add the additional 1/4 cup powdered sugar if the frosting is too loose. Use the frosting immediately, as it will begin to thicken and stiffen as it sits.
• To remove the cake from the pans, invert one cake pan on a serving plate, lift pan, and peel the parchment. Repeat for the second cake pan. Put one layer of the cake on a serving platter and spread about one-third of the frosting evenly over the top. Set the other layer on top, and spread the remaining frosting over the top and sides of the cake.

BANANA POUND CAKE

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.

BROWN SUGAR BANANA POUND CAKE

Steps:

• Preheat oven 350 degrees Fahrenheit.
• Cream butter, brown and white sugars until fluffy.
• Add eggs, one at a time, beating after each addition.
• Stir in mashed bananas.
• Sift flour, baking powder and salt.
• Mix milk and vanilla together.
• Add flour and milk mixtures alternately to the first mixture.
• Stir in pecans.
• Pour into a 10 inch well greased tube pan.
• Bake for one to one and a half hours.
• Cool completely.

BANANA-YAMA BROWN SUGAR POUND CAKE

Steps:

• In a large bowl beat sugars and butter at medium speed with an electric mixer until blended.
• Add Bruce's Yam's Cut Sweet Potatoes (drained) and beat until blended.
• Add the banana's and blend.
• Add eggs, 1 at a time, beating after each addition.
• Combine flour, baking powder, salt and spices together in medium bowl.
• Add flour mixture to butter mixture alternately with evaporated milk.
• Beat at low speed just until blended after each addition.
• Add vanilla extract and then pecans.
• Pour batter into a lightly greased bundt pan.
• Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Dust with powdered sugar, if desired.

BANANA POUND CAKE WITH BROWN SUGAR ICING

Steps:

• Preheat the oven to 325°. Start by mixing the sour cream with the baking soda and setting it aside. Then sift the flour and baking powder.
• In a stand mixer, beat the butter until fluffy. Add both sugar and banana extract followed by each egg. Scrape the bowl to incorporate the butter. The beat in the bananas.
• Add half of the flour then the sour cream. Finish with the remaining flour. Pour the batter into a prepared bundt pan and bake for 1 hour. Allow the cake to cool in the pan for 15 minutes before turning out onto a baking rack.

BANANA BROWN SUGAR POUND CAKE RECIPE - (4/5)

Steps:

• Oven Temp ~ 350° Baking Time ~ 1 Hour & 30 minutes Pan Type ~ 10 inch tube pan Brown Sugar Banana Cake Directions: Preheat oven, grease cake pan. Cream the brown sugar and white sugars with butter until very light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed bananas, set aside. Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to the creamed sugar mixture alternately. Stir in the walnuts. Pour brown sugar banana cake batter into a prepared pan. Bake banana pound cake until firm. Place upside down onto cake rack; when cool, invert and turn out onto serving plate

BANANA NUT POUND CAKE

Steps:

• 1. Preheat oven to 350 Degrees F.
• 2. Cream butter / margarine add sugar and stir until sugar is dissolved.
• 3. add eggs and beat for one minute with mixer on low speed.
• 4. add flour and mix well.
• 5. fold in bananas, instant pudding mix and nuts.
• 6. stir with a large spoon until well mixed.
• 7. pour mixture into a well greased large tube cake pan. I use spray like Pam to grease pan.
• 8. Bake at 350 degrees F. for 45 minutes. Adjust cooking time according to your oven, but be sure cake is done. A steak or paring knife stuck in middle of cake should come out clean.
• 9. Let cake cool after baking, run a knife around inside and outside edges and remove cake from outside shell. Run knife under cake and turn out onto cake plate.
• 10. Prepare Caramel Icing while cake is cooking. Ingredients: 2 tablespoons of margarine 1 cup of brown sugar (packed) 1/8 teaspoon salt 1/3 cup milk 1 teaspoon pure or 1 tablespoon imitation vanilla flavoring 1 and 1/2 cups of powdered sugar Melt butter and brown sugar in a small sauce pan until sugar is dissolved. Add milk and salt, cook for 3 minutes stirring constantly. Remove from burner and allow to cool. add vanilla and powdered sugar and beat for two minutes with mixer on low speed. Allow caramel icing to cool in refrigerator until it stiffens up somewhat. Ice cake after it has cooled down.

BANANAS FOSTER POUNDCAKE

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.

BROWN SUGAR-BANANA POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream brown and white sugars with butter until very light and fluffy.
• Add eggs, one at a time, beating well after each addition; stir in mashed bananas.
• Sift flour with baking powder and salt.
• Mix milk and vanilla together; add each to first mixture alternately, then stir in the pecans.
• Pour into a 10 inch well-greased tube pan; bake in preheated oven for 1-1/2 hours, or until firm.
• Place upside down on a cake rack; when cool, invert and turn out onto rack.

BANANA POUND CAKE

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!