BANANA POUND CAKE WITH CARAMEL CREAM CHEESE GLAZE
You're in for a real treat with this delicious, ultra moist banana pound cake. Every bite is bursting with fresh, real banana flavor and the perfect hint of spice. Finished with a rich and decadent caramel cream cheese glaze, this dreamy pound cake is sure to impress at any occasion.
Provided by Amanda McGrory-Dixon
Categories Desserts
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat oven to 325 degrees.
- In a mixing bowl, stir together the 3 cups of flour, ground cinnamon and salt. Sift into another bowl and set aside.
- Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Using a stand or hand mixer, cream the ingredients over medium-high speed until light and fluffy, about five minutes. If using a hand mixer, it might take an extra minute or so. From time to time, scrape the butter off the side of the bowl to ensure everything is well-incorporated.
- Beat in the eggs one at a time just until combined. Once you beat in all the eggs, add about ½ cup of the flour mixture into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk.
- On medium-high speed, beat the batter for five minutes with a stand mixer or about six to eight minutes using a hand mixer. The batter will be thick and fluffy. Stir in the mashed bananas.
- Grease and flour a 12-cup bundt pan, including the middle. The flour makes a big difference in keeping the finished cake from sticking, so don't skip this step. It helps to cover the pan with plastic wrap after flouring and give it a good shake to make sure it's well-coated. Pour in the batter and smooth on top.
- Bake for 30 minutes. Loosely tent the top of the bundt pan with foil to prevent excessive browning. Continue to bake until a long skewer comes out clean, about 50 more minutes. Make sure you insert the skewer all the way to the bottom of the pan to check for doneness. Allow to cool in the pan for an hour or up to two hours. Run a knife along the edge of the bundt pan to loose the cake. Invert on a wire rack to finish cooling. Drizzle with cream cheese glaze once cool. See below for directions.
- Move to a cake stand when ready to serve. Store under a cake dome to create an airtight environment. If desired, serve with homemade caramel or your favorite ice cream, such as this Baileys ice cream or butterscotch ice cream with candied pecans. Enjoy!
- Beat together the cream cheese, caramel and vanilla extract until light and fluffy.
- Add about ½ cup powdered sugar. Beat until combined. Add another ½ cup powdered and beat again. Repeat until all the powdered sugar is incorporated. If necessary, scrape the edge of the bowl from time to time.
- Add the milk and beat until it becomes a drizzling consistency. Pour all over the cooled cake. Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 416 kcal, Carbohydrate 87 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 83 mg, Sodium 247 mg, Fiber 2 g, Sugar 62 g, UnsaturatedFat 3 g
BANANA POUND CAKE WITH CARAMEL GLAZE
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!
Provided by Swanee Speed
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h
Yield 14
Number Of Ingredients 18
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
- Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
- Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g
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 WITH A CARAMEL GLAZE
Make and share this Banana Pound Cake With a Caramel Glaze recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 325°F.
- Mix the flour, baking powder, baking soda and salt together.
- Cream the butter and shortening together, then beat in the brown and white sugars gradually, beating constantly for 5 to 7 minutes. Add the eggs one at a time, beating until the hellow dissappears.
- Add the flour mixture alternately with the milk, beating at low speed until blended after each addition, beginning and ending with the flour mixture.
- Stir in the banana, pecans and vanilla. Pour into a greased and floured 10 inch tube pan.
- Bake for 65 minutes or until a woodenpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan to cool completely on a wire rack.
- To make the glaze, bring the butter, brown sugar, white sugar and cream to a boil in a heavy saucepan over high heat, stirring frequently. Boil for 1 minute, without stirring. Remove from the heat. Stir in the Vanilla. Cool until slightly thickened, then drizzle over the cooled cake.
Nutrition Facts : Calories 543.2, Fat 29.1, SaturatedFat 12.7, Cholesterol 102.4, Sodium 286.7, Carbohydrate 67.2, Fiber 1.5, Sugar 47, Protein 5.6
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!
BANANA-NUT CAKE WITH CARAMEL ICING
A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.
Provided by MR. YO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
- Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
- Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
- Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 58.2 g, Cholesterol 38.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 194.7 mg, Sugar 43.4 g
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It's important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don't have enough intensity to flavor the cake.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
- In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
- Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
- When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
- Whisk in confectioners' sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 194 milligrams, Sugar 17 grams, TransFat 0 grams
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