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.
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 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!
BANANAS & CREAM POUND CAKE
This banana pound cake got me a date with my future husband. At a church event, he loved it so much, he asked for another piece. The rest is history! -Courtney Farnon, Cartersville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping., Cut cake into eight slices; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping, and if desired, additional bananas.
Nutrition Facts : Calories 419 calories, Fat 18g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 295mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.
BANANA CREAM CHEESE POUND CAKE
I always loved eating this cake. This cake tastes like a cross between Banana Bread and a Dense Delicious Pound Cake....
Provided by dotpotter
Categories Dessert
Time 1h50m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Add Butter, Sugar and Cream Cheese to mixing bowl and mix until smooth and creamy (60 sec).
- Mash the Bananas then add to the mixing bowl and mix well (15 sec).
- Add Vanilla Extract to the mixing bowl and mix well (15 sec).
- Add Eggs one at a time, ensure that each Egg is mixed well before adding the next Egg (10 sec per egg).
- Sift the Cake Flour and Baking Powder together.
- Add Cake Flour/Baking Powder into the mixing bowl and mix well until the mixture is smooth throughout (90 sec).
- Grease and Flour at tube pan 10-in or 12-in.
- Pour cake mixture to pan, put pan into oven and immediately reduce heat to 325 degrees.
- Bake cake at 325 degrees for 1 hour and 30 minutes or until a wooden tester comes out clean.
- Cool in pan for 10 minutes, then cool on wire rack.
- Serve with Vanilla Bean Ice Cream and enjoy!
BANANA CREAM CAKE
Make and share this Banana Cream Cake recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 3h20m
Yield 1 13x9-inch cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and flour a 13x9-inch baking pan.
- In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
- Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals.
- In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours.
- Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve.
- Paula's Pointers:.
- •Use very ripe bananas for best flavor.
- •Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set.
- •Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.
Nutrition Facts : Calories 474.2, Fat 21.8, SaturatedFat 14.9, Cholesterol 89.3, Sodium 402.3, Carbohydrate 65.2, Fiber 1.3, Sugar 41.3, Protein 6.2
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BANANA POUND CAKE - GONNA WANT SECONDS
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Cuisine AmericanTotal Time 2 hrsCategory DessertCalories 728 per serving
- Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, then tap out and discard any excess.
- In the bowl of an electric stand up mixer, beat butter until it's creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (exact time will depend on how soft the butter was when you started). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
- In a medium bowl, mix together flour, salt, and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
- With the mixer on low, stir in vanilla and banana mash and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure mixture is well combined.
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